Mongolian Ground Beef Noodles
Prep: 10 minutes
Cook: 15 minutes
Serves: 4
Total: About 25 minutes
This quick, one-pan-inspired dinner combines tender noodles and browned ground beef with a glossy, sweet-and-savory garlic-soy sauce. Linguine, ramen, lo mein, rice noodles, or udon can all work well.
Ingredients
For the noodles
- 8 oz (225 g) noodles of your choice
- 1 lb (450 g) lean ground beef
- 1 tbsp neutral oil, if needed
- 3–4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2–3 green onions, sliced
For the sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1–2 tbsp brown sugar
- ¼ cup beef broth or water
- 1 tbsp cornstarch
- 2 tbsp cold water
- ½ tsp red-pepper flakes, optional
- 1 tsp sesame oil
- Black pepper, to taste
Instructions
- Cook the noodles. Prepare them according to the package directions until just tender. Drain and rinse briefly with cold water to prevent sticking.
- Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook for about 5–7 minutes, breaking it apart, until thoroughly browned. Drain excess fat if necessary.
- Add aromatics. Stir in the garlic and ginger and cook for about 1 minute, until fragrant.
- Make the sauce. Whisk together soy sauce, hoisin sauce, brown sugar, broth, red-pepper flakes, and black pepper. In a separate cup, mix the cornstarch with cold water.
- Combine. Pour the sauce over the beef. Stir in the cornstarch slurry and simmer for 1–3 minutes, until the sauce becomes glossy and thick enough to coat the meat.
- Add noodles. Toss the cooked noodles into the skillet until they’re thoroughly coated and heated through.
- Finish. Stir in sesame oil and most of the green onions. Garnish with the remaining green onions and sesame seeds if desired.
Easy variations
- Spicier: Add more red-pepper flakes or a little chili oil.
- More vegetables: Add broccoli, bell peppers, shredded carrots, or snap peas.
- Less sweet: Start with 1 tablespoon of brown sugar and adjust to taste.
- Different noodles: Ramen, udon, rice noodles, lo mein, or even spaghetti can work.
Tip: Let the sauce simmer briefly before adding the noodles. This gives it time to thicken and develop a glossy texture that clings to the noodles.
