Mongolian Ground Beef Noodles

Why You’ll Love This Recipe

I love this recipe for how simple and satisfying it is. The savory hoisin and soy-based sauce with hints of garlic and ginger brings restaurant-style flavor right into my kitchen. It’s perfect for busy nights when I want something homemade without a lot of prep or cleanup. The noodles soak up the rich sauce beautifully, and the whole dish is highly customizable to fit whatever veggies or proteins I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
5 cloves garlic, minced
1/3 cup brown sugar
1/4 cup beef broth
1/3 cup soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
Pinch of red pepper flakes (optional)
10 oz linguine
1 tablespoon cornstarch
2 tablespoons water
4 green onions, sliced (for garnish)

Directions

1. Cook the Pasta
   I begin by boiling the linguine according to the package instructions. Once it’s done, I drain it and set it aside.

2. Brown the Beef
   In a large skillet over medium-high heat, I brown the ground beef until there’s no pink left, draining any excess fat to keep the dish light.

3. Add Garlic and Sauces
   I stir in the minced garlic and let it cook for about 1 minute. Then I add the soy sauce, beef broth, brown sugar, hoisin sauce, ginger, black pepper, and optional red pepper flakes, mixing well to combine all the flavors.

4. Thicken the Sauce
   In a small bowl, I mix the cornstarch and water until smooth, then pour it into the skillet. I let the sauce simmer until it thickens nicely.

5. Combine with Noodles
   I toss in the cooked linguine, making sure the noodles get evenly coated in the sauce. I let everything simmer together for a couple of minutes so the flavors soak in.

6. Garnish and Serve
   Just before serving, I sprinkle sliced green onions over the top for a burst of color and freshness.

Servings and timing

This recipe serves 4 and is ready in just 30 minutes. It’s a perfect weeknight meal when I want big flavor with little effort.

Variations

• I sometimes swap the linguine for ramen, udon, or rice noodles.

• For a veggie boost, I add shredded carrots, broccoli florets, or snow peas.

• I’ve used ground turkey or chicken instead of beef for a lighter option.

• To make it spicier, I add sriracha or extra red pepper flakes.

• A drizzle of sesame oil at the end gives it a richer aroma.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I use the microwave with a splash of water to prevent drying, or I warm it in a skillet over medium heat. It also freezes well—I cool the noodles, pack them in freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of noodle?

Yes, I can use spaghetti, ramen, or even rice noodles depending on what I have. The sauce works with just about anything.

Is it too sweet?

It has a nice balance of sweet and savory, but I adjust the brown sugar if I want it less sweet.

Can I add vegetables?

Definitely. I like to add bell peppers, broccoli, shredded carrots, or even spinach to make it more of a complete meal.

What can I use instead of hoisin sauce?

If I’m out of hoisin, I mix a bit of soy sauce with peanut butter and honey as a quick substitute.

Is this dish spicy?

It’s mild with just a touch of heat from the red pepper flakes. I add more if I want to turn up the spice.

Conclusion

Mongolian Ground Beef Noodles is one of those meals I can count on to be quick, satisfying, and packed with flavor. Whether I’m meal prepping or just need a weeknight dinner that hits the spot, this dish never disappoints. With its savory-sweet sauce, tender noodles, and endless variations, it’s a recipe I keep coming back to.