Name: Mongolian Ground Beef Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground beef; 5 cloves garlic, minced; 1/4 cup low-sodium soy sauce; 1/4 cup brown sugar; 1 tablespoon hoisin sauce; 1 tablespoon oyster sauce (optional); 1/2 teaspoon ground ginger or 1 teaspoon fresh grated; 1/2 teaspoon red pepper flakes (optional); 2 green onions, sliced; 8 oz noodles (lo mein, spaghetti, ramen, or rice noodles); 1 tablespoon sesame oil or vegetable oil; Sesame seeds for garnish (optional)

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Mongolian Ground Beef Noodles is one of those fast, flavorful meals I reach for when I want something comforting and satisfying without spending hours in the kitchen. This dish brings together savory, garlicky ground beef with a sweet and tangy Mongolian-style sauce, tossed with tender noodles. It’s the perfect fusion of takeout-style flavor and homemade ease — and it comes together in just about 30 minutes.

Why You’ll Love This Recipe

I like how this recipe gives me big flavor with minimal effort. Here’s why it’s a favorite in my kitchen:

The ground beef cooks quickly and soaks up all the delicious sauce.
The sauce hits every note — sweet, salty, garlicky, and just a little spicy.
It’s budget-friendly and made with simple ingredients I usually have on hand.
It pairs perfectly with noodles for a full meal in one bowl.
It’s super versatile — I can change up the protein or the veggies easily.

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
1/4 cup low-sodium soy sauce
1/4 cup brown sugar
1 tablespoon hoisin sauce
1 tablespoon oyster sauce (optional but adds depth)
1/2 teaspoon ground ginger or 1 teaspoon fresh grated
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced
8 oz noodles (lo mein, spaghetti, ramen, or rice noodles)
1 tablespoon sesame oil or vegetable oil
Sesame seeds for garnish (optional)

Directions

I start by boiling the noodles according to package directions, then drain and set them aside.
In a large skillet, I heat sesame oil over medium-high heat and add the ground beef. I cook until browned, breaking it up with a spoon.
Once the beef is mostly cooked, I add the minced garlic and stir until fragrant, about 1 minute.
In a small bowl, I whisk together soy sauce, brown sugar, hoisin sauce, oyster sauce, ginger, and red pepper flakes.
I pour the sauce over the beef and let it simmer for 3–4 minutes, allowing the sauce to thicken and coat the meat.
I add the cooked noodles directly to the pan and toss everything together until well combined and heated through.
I finish by sprinkling sliced green onions and sesame seeds on top before serving.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes
Calories per serving: ~500–600
Key nutrients per serving:
- Protein: ~25g
- Carbohydrates: ~45g
- Fat: ~25g

Variations

I swap ground beef for ground turkey, chicken, or pork depending on what I have.
I sometimes add veggies like shredded carrots, bell peppers, or snap peas for color and crunch.
For a low-carb version, I use zucchini noodles or serve the beef mixture over steamed cauliflower rice.
I add more red pepper flakes or sriracha for a spicier kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. It also reheats well in the microwave in short bursts, stirring between each one. I don’t recommend freezing the finished dish, but the cooked beef mixture freezes well on its own.

FAQs

Can I use a different type of noodle?

Yes, I often use spaghetti, udon, rice noodles, or even ramen. Just cook them according to the package and toss them in.

How can I make this dish gluten-free?

I use tamari instead of soy sauce and gluten-free noodles like rice noodles or soba made from 100% buckwheat.

Is it too sweet with the brown sugar?

Not at all. The sugar balances the saltiness of the soy and adds that signature Mongolian flavor. But I adjust the amount to taste if needed.

Can I double the recipe?

Absolutely. I double everything and use a larger skillet or wok. It’s great for meal prep or feeding a group.

What vegetables go well with this?

I like adding broccoli, shredded cabbage, mushrooms, or green beans — they all soak up the sauce beautifully.

Conclusion

Mongolian Ground Beef Noodles is one of those easy weeknight dinners I keep in rotation. It’s fast, flavorful, and totally satisfying — everything I want in a one-pan meal. Whether I make it as-is or mix it up with veggies or different proteins, it always hits the spot.