Mongolian Ground Beef Noodles
This Mongolian Ground Beef Noodles recipe is the kind of comfort food that never gets old—flavorful, satisfying, and simple to make. It’s a delicious fusion of sweet and savory, with just enough spice to keep things interesting.
Ingredients
- 1 lb ground beef – Use lean beef for less grease. Substitute with ground chicken or turkey if preferred.
- 8 oz noodles – Spaghetti or lo mein work well. Rice noodles can also be used for a gluten-free option.
- 1/4 cup soy sauce – Use low-sodium soy sauce to control saltiness.
- 1/4 cup brown sugar – Balances the salty and savory flavors.
- 2 garlic cloves minced – Fresh is best for bold flavor.
- 1 tsp fresh ginger minced – Adds warmth and depth; ground ginger works in a pinch.
- 1/4 tsp red pepper flakes optional – Adjust to taste for a touch of heat.
- 1 tbsp cornstarch dissolved in 2 tbsp water – Helps thicken the sauce.
- 1 tbsp vegetable oil – For browning the beef; can use avocado or sunflower oil.
- 2 green onions sliced – For garnish; adds color and a fresh bite.
Instructions
Cook the Noodles
- Bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain and set aside.
- Tip: Rinse the noodles under cold water to stop the cooking process and prevent sticking.
Brown the Ground Beef
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks.
- Tip: Drain excess fat if needed to avoid greasy sauce.
Add Aromatics
- Stir in the minced garlic, ginger, and red pepper flakes (if using). Cook for about 1-2 minutes until fragrant.
- Tip: Don’t let the garlic burn—it should be golden and aromatic.
Make the Sauce
- Reduce heat to medium. Add soy sauce and brown sugar to the skillet, stirring until the sugar dissolves completely. Let the mixture simmer for 2-3 minutes.
- Tip: Taste and adjust sweetness or saltiness as needed.
Thicken the Sauce
- Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the beef.
- Tip: Keep stirring to prevent lumps and ensure even thickening.
Combine with Noodles
- Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce.
- Tip: Use tongs for easy tossing and better sauce distribution.
Garnish and Serve
- Sprinkle with sliced green onions before serving.
- Tip: Serve hot, straight from the pan for the best flavor and texture.
Notes
No fresh ginger? Use 1/4 tsp ground ginger instead.
Want it gluten-free? Use tamari instead of soy sauce and gluten-free noodles.
Vegetarian option: Substitute beef with crumbled tofu or plant-based ground meat.
Avoid overcooking noodles: Slightly undercook them before mixing with the sauce; they’ll absorb flavor and finish cooking in the pan.
Double the sauce: If you like it extra saucy, double the soy sauce, sugar, and cornstarch slurry.