Ground Beef Mongolian Noodles
This easy Ground Beef Mongolian Noodles recipe is a delicious blend of sweet, savory, and slightly spicy flavors with tender noodles. Ready in just 30 minutes, it's perfect for busy weeknights and tastes even better than takeout!
Servings: 8
Calories: 309kcal
Ingredients
For the Sauce:
- ½ cup low-sodium soy sauce
- ½ cup beef broth
- ½ cup brown sugar reduce to ⅓ or ¼ cup for less sweetness
- 4 tablespoons hoisin sauce low-sodium, if available
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
For the Noodles & Beef:
- 10 ounces noodles linguine, fettuccine, or spaghetti
- 1 pound lean ground beef
- 4 teaspoons fresh ginger minced
- 6 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- For Garnish:
- 4 medium green onions sliced
Instructions
Cook the Ground Beef
- In a large skillet with high sides, brown the ground beef over medium heat.
- During the last 2 minutes of cooking, add the minced ginger and garlic. Break up the beef into small crumbles as it cooks.
Cook the Pasta
- While the beef is cooking, prepare the pasta according to package instructions.
- Do not salt the pasta water, as the sauce is already salty.
- Drain the pasta and set aside.
Make the Sauce
- Drain any excess fat from the cooked beef and return it to the skillet.
- Stir in the soy sauce, beef broth, brown sugar, hoisin sauce, black pepper, and red pepper flakes (if using).
Thicken the Sauce
- In a small bowl, mix the cornstarch and water to create a slurry.
- Add the slurry to the skillet and stir well.
- Bring the mixture to a low boil and cook until the sauce thickens slightly.
Combine the Noodles and Sauce
- Add the cooked noodles to the beef mixture. Stir to combine, ensuring the noodles are well coated in the sauce.
- Let the noodles sit for a few minutes to absorb the flavors.
Serve
- Garnish with sliced green onions and serve hot. Enjoy!
Notes
Customize Sweetness: Adjust the amount of brown sugar to suit your taste.
Add Vegetables: Try adding broccoli, snap peas, or carrots for extra texture and nutrition. Cook them separately or sauté them with the beef.
Spice Level: Increase red pepper flakes or add sriracha for more heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave.