Elevate your weeknight dinners with this quick and flavorful Mongolian Ground Beef Noodles. Combining tender noodles, savory ground beef, and a rich, slightly sweet soy-based sauce, this Asian-inspired dish is comfort food with a kick. Perfect for busy nights, it’s ready in just 30 minutes and will have everyone coming back for seconds!
Why You Will Love Mongolian Ground Beef Noodles
This recipe is a crowd-pleaser with layers of flavor and an irresistible combination of textures:
- Quick and easy: Ready in 30 minutes for an effortless meal.
- Budget-friendly: Uses simple, affordable ingredients for maximum flavor.
- Customizable: Add veggies or adjust spice levels to suit your taste.
Ingredient Notes for Mongolian Ground Beef Noodles
For the Sauce and Protein:
- 1 lb ground beef: The base of the dish, packed with protein and flavor.
- 5 cloves garlic, minced: Adds depth and a savory aroma.
- 1/3 cup brown sugar: Balances the savory flavors with a hint of sweetness.
- 1/4 cup beef broth: Provides richness to the sauce.
- 1/3 cup soy sauce: The main source of salty, umami goodness. Use low-sodium soy sauce if preferred.
- 3 tablespoons hoisin sauce: Adds sweetness and complexity to the sauce.
- 1/2 teaspoon ground ginger: Brings warm, subtle spice to the dish.
- 1/2 teaspoon ground black pepper: Adds a touch of heat.
- Pinch of red pepper flake (optional): For a spicy kick, adjust to your preference.
For the Noodles:
- 10 oz linguine: A perfect base for soaking up the flavorful sauce. Spaghetti or rice noodles work as well.
For Thickening:
- 1 tablespoon cornstarch + 2 tablespoons water: Creates a smooth slurry to thicken the sauce.
For Garnish:
- 4 green onions, sliced: Adds freshness and a mild oniony crunch.
Pro Tip: Customize with vegetables like bell peppers, snap peas, or shredded carrots for added color and nutrition.
Kitchen Equipment Needed
- Large pot (for cooking pasta)
- Large skillet or wok
- Mixing bowl (for cornstarch slurry)
- Tongs (for tossing noodles)
How to Make Mongolian Ground Beef Noodles
Step 1: Cook the Pasta
Bring a large pot of water to a boil and cook the linguine according to the package instructions. Once cooked, drain the pasta and set it aside.
Step 2: Brown the Ground Beef
In a large skillet over medium-high heat, cook the ground beef until no longer pink. Break it up into crumbles as it cooks. If needed, drain any excess fat.
Step 3: Add Aromatics and Sauces
Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Stir in the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes (if using). Mix well to combine all the flavors.
Step 4: Thicken the Sauce
In a small bowl, mix the cornstarch with cold water to create a slurry. Stir the slurry into the skillet and bring the sauce to a gentle boil. Cook for 1–2 minutes, stirring frequently, until the sauce thickens.
Step 5: Combine with Noodles
Add the cooked linguine to the skillet, tossing it with the beef and sauce until fully coated. Allow the noodles to simmer in the sauce for 2–3 minutes to absorb the flavors.
Step 6: Garnish and Serve
Sprinkle the sliced green onions over the noodles and serve hot. Enjoy the savory, sweet, and slightly spicy flavors in every bite!
Serving and Storage Tips
- Serving: Pair with a side of steamed vegetables or a simple cucumber salad for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce.
Variations and Substitutions
- Vegetarian: Substitute ground beef with crumbled tofu, seitan, or plant-based ground meat.
- Spicy lovers: Add more red pepper flakes or a drizzle of Sriracha for extra heat.
- Veggie-packed: Stir in sautéed broccoli, mushrooms, or julienned zucchini for added nutrition.
Helpful Notes
- Sauce consistency: If the sauce thickens too much, add a splash of beef broth or water to loosen it.
- Pasta swap: Use spaghetti, fettuccine, or rice noodles for different textures and flavors.
- Make it ahead: Cook the ground beef and sauce in advance; reheat and toss with freshly cooked noodles before serving.
Tips from Well-Known Chefs
- Kenji López-Alt: “Always use fresh garlic for a punchier flavor in quick stir-fries.”
- Joanna Gaines: “Finish your noodles with a drizzle of sesame oil for extra depth of flavor.”
- Ming Tsai: “Add a splash of rice vinegar for a hint of tang that balances sweetness.”
Frequently Asked Questions (FAQ)
Q: Can I use a different type of noodle?
A: Absolutely! Spaghetti, udon, soba, or even egg noodles work well with this dish.
Q: Can I make it gluten-free?
A: Yes! Use gluten-free tamari instead of soy sauce and a gluten-free pasta or rice noodle.
Q: What’s the best way to make it spicier?
A: Add chili paste, red pepper flakes, or a few dashes of hot sauce to the sauce.
Q: Can I freeze leftovers?
A: It’s not recommended to freeze this dish as the noodles may become mushy upon reheating.
Q: How can I prevent the noodles from sticking together?
A: Toss the cooked noodles with a teaspoon of oil if they’ll sit for a while before adding to the skillet.
In conclusion, Mongolian Ground Beef Noodles is an easy and satisfying dish bursting with bold flavors and tender noodles. Perfect for a busy weeknight or a casual dinner, it’s sure to become a family favorite. Happy cooking!
