Mongolian Ground Beef Noodles

When dinnertime is coming fast and you need something hearty with big flavor but little fuss, this Mongolian Ground Beef Noodles recipe is just the thing. Speedy linguine noodles are tossed with savory saucy beef and just the right hint of sweetness. This was my go-to when my kids had weeknight activities and I needed real food on the table without a lot of prep.

The first time I made this I was amazed how much everyone—including my teens—asked for seconds. It has become a weeknight staple for good reason.

Gather Your Ingredients

• Ground beef: One pound of lean ground beef is the main protein. Try to buy grass-fed or local beef for best taste.
• Garlic: Fresh garlic cloves give the dish backbone and aroma. Look for firm unblemished cloves.
• Brown sugar: Adds Mongolian sweetness and helps sauce caramelize. Use dark brown for extra molasses flavor.
• Beef broth: Rounds out the savoriness. Opt for low sodium if possible.
• Soy sauce: Brings umami. Choose real brewed soy sauce for depth.
• Hoisin sauce: Adds a punchy sweet and complex flavor. Look for it in the international aisle.
• Ginger: Ground ginger keeps prep fast. Use a new jar for best flavor.
• Black pepper: Fresh ground black pepper brightens the sauce.
• Red pepper flake: Adds a bit of heat. Optional but worth it.
• Linguine: Noodles soak up the sauce. Use classic or whole wheat for extra fiber.
• Cornstarch: Thickens the sauce into a silky glaze. Make sure it is lump free.
• Green onions: Fresh green onions add crunch and color. Choose firm crisp stalks.

How to Make It

Boil the Noodles:

Start by bringing a large pot of salted water to a rolling boil. Drop in the linguine and cook just until al dente following the package timing. Drain well and set aside but do not rinse. The warmth will help the noodles soak up sauce.

Brown the Beef:

Heat a large nonstick skillet over medium high. Add the ground beef and break up with a wooden spoon. Let it sear for about 4 to 6 minutes until fully browned. If your beef is very fatty blot or drain off extra grease to prevent a greasy sauce.

Fragrant Garlic:

Once the beef is cooked push it to the edges and add minced garlic to the center. Sauté in the beef drippings for about a minute until fragrant. This brief sauté blooms the garlic’s flavor without burning it.

Build the Sauce:

To the pan add soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and a pinch of red pepper flake if using. Stir well scraping up any browned bits on the bottom. The sauce should smell rich and sweet.

Thicken the Sauce:

In a small bowl mix the cornstarch with cold water to make a slurry. Pour this into the simmering sauce. Watch closely as it will thicken fast creating a glossy coating on the beef.

Combine Noodles and Sauce:

Add the cooked noodles right into the skillet. Toss everything together for a few minutes letting the noodles absorb the sauce flavors. Letting it all mingle in the pan makes each bite saucy.

Finish and Serve:

Right at the end scatter on the sliced green onions for color, freshness and a little crunch. Serve right away while everything’s steamy.

Every time I slice into fresh green onions for this recipe I remember my mom always sprinkled them over our bowls. She said it made even leftovers feel new and special. That little fresh bite at the end is still my favorite part.

Flavor Boosters

You can easily customize by adding vegetables or extra heat. Try sautéed bell peppers, carrots, or a bit more red pepper flake to make the dish your own.

Serving Suggestions

Serve these noodles straight up or next to quick steamed broccoli. Snap peas or shredded carrots make for easy veggie boosts. I also like to sprinkle some toasted sesame seeds on top for crunch.

Creative Twists

You can swap ground beef for ground turkey or chicken for a lighter twist. Gluten free noodles work well, and if you run out of hoisin just use a little extra brown sugar mixed with soy for a fast substitute.

Always brown the beef well before adding other ingredients for deeper flavor. Prepping green onions and garlic ahead makes dinner extra fast!

Common Questions About This Recipe

→ Can I use a different type of pasta?

Yes, you can use any long pasta such as spaghetti or fettuccine if linguine is not available.

→ How can I make this dish spicier?

Increase the amount of red pepper flakes or add a dash of hot sauce for extra heat.

→ Is it possible to use ground turkey instead of beef?

Absolutely! Ground turkey or chicken can be used for a lighter variation while preserving flavor.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

→ Can I add vegetables to this dish?

Yes, bell peppers, snap peas, or broccoli florets can be stir-fried with the beef for extra texture and nutrition.