Mongolian Ground Beef Noodles Recipe
Mongolian Ground Beef Noodles is a quick and flavorful dish inspired by the rich, savory-sweet flavors of Mongolian beef. This version uses ground beef and noodles for a satisfying, budget-friendly twist on the traditional stir-fry. The dish is perfect for a weeknight dinner, offering a combination of tender beef, noodles, and a rich sauce made with soy, garlic, and brown sugar. It’s a crowd-pleaser that comes together in just 30 minutes, making it a go-to for busy families or anyone craving a tasty homemade meal.
Ingredients
For the Beef and Noodles:
- 12 oz noodles (lo mein, spaghetti, or egg noodles work well)
- 1 lb ground beef
- 2 tbsp vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- ½ cup carrots, julienned or thinly sliced
- ½ cup green onions, sliced
For the Mongolian Sauce:
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 tbsp hoisin sauce
- ¼ cup brown sugar
- 1 tbsp oyster sauce (optional for more umami flavor)
- 1 tbsp cornstarch (for thickening)
- ¼ tsp red pepper flakes (optional, for heat)
Instructions
Step 1: Cook the Noodles
- Boil the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain and set aside.
Step 2: Brown the Ground Beef
- Heat the oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.
- Cook the beef: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes). Drain any excess fat.
- Sauté aromatics: Push the beef to the side of the skillet and add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
Step 3: Make the Mongolian Sauce
- Mix the sauce: In a small bowl, whisk together the soy sauce, water, hoisin sauce, brown sugar, oyster sauce (if using), and cornstarch until smooth.
- Combine with beef: Pour the sauce mixture into the skillet with the beef and onions, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens.
Step 4: Add Vegetables and Noodles
- Add vegetables: Stir in the carrots and cook for another 2 minutes to slightly soften.
- Toss in noodles: Add the cooked noodles to the skillet, tossing them in the sauce until fully coated. Let everything cook together for another 2-3 minutes, allowing the noodles to soak up the sauce.
- Finish with green onions: Stir in the sliced green onions just before serving.
Video
Notes
Baking Tips
- Cook noodles al dente: Since the noodles will cook further when combined with the sauce, make sure to cook them just until al dente to prevent them from becoming too soft.
- Use fresh aromatics: Fresh garlic and ginger are key to getting that bold, authentic Mongolian flavor. Pre-minced versions work, but fresh gives a more vibrant taste.
- Thicken the sauce: The cornstarch in the sauce helps it thicken and coat the noodles well. Make sure to whisk it in completely to avoid any lumps.
- Customize the vegetables: Feel free to add bell peppers, snap peas, or mushrooms for extra texture and flavor.
Suggestions for Garnish and Presentation
- Sesame seeds: Sprinkle some toasted sesame seeds over the noodles for added texture and visual appeal.
- Extra green onions: Garnish with additional sliced green onions for a fresh pop of color and flavor.
- Chili oil or Sriracha: Drizzle with a bit of chili oil or Sriracha for those who like a spicy kick.
- Cilantro: For a fresh, herbaceous touch, add a handful of chopped cilantro over the dish.