Mongolian Ground Beef Noodles is a quick, flavorful dish that combines savory ground beef with a rich, sweet soy-based sauce, all tossed with tender noodles. This dish is a budget-friendly and easy-to-make weeknight dinner that brings the bold flavors of Mongolian beef stir-fry into a comforting noodle bowl.
Ingredients
- 1 lb ground beef
- 8 oz noodles (spaghetti, linguine, or rice noodles)
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, minced (or 1 teaspoon ground ginger)
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup brown sugar (light or dark)
- 1 tablespoon hoisin sauce (optional, for extra flavor)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 2-3 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
- 1 tablespoon cooking oil
Optional Add-Ins:
- 1 cup shredded carrots
- 1 cup broccoli florets
- ½ cup bell peppers, thinly sliced
- ½ cup water chestnuts, drained and sliced
For Serving:
- Fresh cilantro or parsley (optional)
- Lime wedges for a zesty finish
Instructions
Step 1: Cook the Noodles
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
- Drizzle a bit of sesame oil over the noodles to prevent them from sticking while you prepare the rest of the dish.
Step 2: Brown the Ground Beef
- Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat.
- Add the ground beef and cook for about 5-7 minutes, breaking it up with a spatula, until it’s fully browned and no longer pink. Drain excess fat if necessary.
- Add the minced garlic and ginger to the browned beef and sauté for 1-2 minutes until fragrant.
Step 3: Make the Mongolian Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame oil.
- In a separate bowl, mix the cornstarch with water to create a slurry.
Step 4: Combine the Beef and Sauce
- Pour the soy sauce mixture over the cooked ground beef in the skillet.
- Stir in the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes until the sauce thickens and coats the beef.
- If using vegetables (like shredded carrots, broccoli, or bell peppers), add them to the skillet at this point and sauté until tender, about 3-4 minutes.
Step 5: Toss with Noodles
- Add the cooked noodles to the skillet with the beef and sauce, tossing everything together until the noodles are fully coated in the sauce.
- Cook for an additional 2-3 minutes, allowing the noodles to soak up the sauce and the flavors to meld.
Step 6: Serve
- Remove from heat and garnish with sliced green onions, sesame seeds, and crushed red pepper flakes (if desired).
- Serve the Mongolian Ground Beef Noodles hot, with optional garnishes like fresh cilantro or a squeeze of lime juice for a bright finish.
Cooking Notes
- Noodles: Spaghetti or linguine work well, but you can also use rice noodles, udon, or lo mein for a more authentic texture.
- Vegetables: Add your favorite vegetables for extra texture and nutrition. Broccoli, carrots, bell peppers, or snap peas work well in this dish.
- Ground Beef: For a leaner option, you can use ground turkey or ground chicken instead of beef.
Variations
1. Spicy Mongolian Beef Noodles
Add 1-2 teaspoons of sriracha or gochujang to the sauce for a spicy kick. You can also increase the amount of crushed red pepper flakes for extra heat.
2. Mongolian Ground Turkey Noodles
Substitute ground beef with ground turkey for a lighter version. The ground turkey will still soak up all the bold Mongolian flavors, making it a delicious alternative.
3. Mongolian Beef Zoodles
For a low-carb version, replace the noodles with zucchini noodles (zoodles) or shirataki noodles. This keeps the dish light and keto-friendly while still delivering all the flavors of the original.
4. Mongolian Beef Stir-Fry
Instead of noodles, serve the Mongolian beef mixture over a bed of steamed rice or cauliflower rice for a gluten-free or low-carb option.
Keto Version and Low-Carb Adjustments
For a keto-friendly version:
- Replace the noodles with zoodles, shirataki noodles, or cauliflower rice.
- Use soy sauce substitutes like coconut aminos to reduce the sodium and carbs.
- Swap the brown sugar for a keto-friendly sweetener like monk fruit or erythritol.
Frequently Asked Questions (FAQs)
Q: Can I make Mongolian Ground Beef Noodles ahead of time?
Yes! You can make the dish in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Q: Can I freeze Mongolian Ground Beef Noodles?
Yes, you can freeze the ground beef mixture (without the noodles) for up to 3 months. Thaw it in the refrigerator overnight and stir it into freshly cooked noodles when ready to serve.
Q: What vegetables go well with this dish?
You can add a variety of vegetables like broccoli, carrots, bell peppers, snap peas, or even spinach. These will add extra nutrients and texture to the dish.
Q: Can I use a different type of meat?
Yes! You can easily substitute the ground beef with ground chicken, ground turkey, or even ground pork. The sauce works well with any ground meat.
Q: How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to refresh the noodles.
These Mongolian Ground Beef Noodles are a quick and easy way to enjoy the bold flavors of Mongolian beef in a comforting noodle dish. With savory, sweet, and slightly spicy elements, this dish is perfect for weeknight dinners or meal prep. Customize it with your favorite vegetables or proteins and enjoy a delicious, budget-friendly meal that’s sure to become a family favorite!
