Mongolian Ground Beef Noodles

Step-by-Step Instructions

1. Cook the Noodles

Boil noodles until al dente, drain, and toss with a little oil or water to prevent sticking.

2. Brown the Beef

Heat vegetable oil in a skillet or wok over medium-high. Add ground beef and cook until browned with crisp edges. Drain excess fat if needed.

3. Sauté Aromatics

Push beef to the sides, add garlic and ginger in the center. Stir for about 1 minute until fragrant.

4. Make the Sauce

In a small bowl, whisk soy sauce, brown sugar, hoisin, water, cornstarch, and sriracha. Pour into the skillet.

5. Simmer

Stir well and cook 2–3 minutes until the sauce thickens and coats the beef.

6. Toss with Noodles

Add cooked noodles. Toss until every strand is saucy. Drizzle with sesame oil and stir in most green onions.

7. Garnish & Serve

Top with sesame seeds, fried shallots, or lime wedges. Serve hot!

Serving Suggestions

With steamed broccoli, bok choy, or snap peas.
A crisp cucumber salad for freshness.
Add a fried egg on top (our weekend favorite!).

Ingredient Swaps & Additions

Protein: Use chicken, turkey, or plant-based crumbles.
Sauce base: Oyster sauce works if you don’t have hoisin.
Gluten-free: Use rice noodles + tamari instead of soy sauce.
Seasonal veggies: Bell peppers, zucchini, or even roasted squash work beautifully.

Pro Tips

Let the beef crisp a little for extra flavor.
Always use fresh ginger & garlic—the difference is huge.
Prep everything before cooking—it all moves quickly once the sauce hits the pan.
If you like chewy noodles, chill them briefly after boiling before stir-frying.
Don’t oversauce—the noodles soak up plenty while tossing.

Storage Instructions

Fridge: Store leftovers up to 3 days in an airtight container.
Reheat: Add a splash of water or soy sauce when warming to loosen the noodles.
Freezer meal option: Freeze beef + sauce separately from noodles. Combine when reheating for best texture.

FAQs

→ What noodles work best?
Lo mein or rice noodles for authenticity, but spaghetti works great in a pinch.

→ Can I make it spicier?
Yes! Add chili oil, extra sriracha, or fresh sliced chilies.

→ Do I need fresh ginger?
It’s best for flavor, but ½ tsp ground ginger works in a pinch.

→ Can I swap the beef?
Absolutely—ground chicken, turkey, or veggie crumbles all work.

→ How do I keep noodles from sticking?
Toss with a little oil after draining and add them right at the end with sauce.

Nutritional Info (per serving, approx.)

Calories: 460
Protein: 27 g
Fat: 20 g
Carbs: 43 g
Fiber: 3 g

Final Thoughts

These Mongolian Ground Beef Noodles are everything I love in a weeknight dinner—fast, saucy, budget-friendly, and guaranteed to please. It’s one of those meals where everyone at the table goes quiet except for the sound of happy slurping.