Ground Beef Mongolian Noodles

This recipe is simple and foolproof — ideal for beginner cooks or anyone looking for a fast, flavorful meal without a long ingredient list.

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🧂 Ingredients

For the Sauce:

• ½ cup (120 ml) low-sodium soy sauce

• ⅓ cup (70 g) brown sugar

• ¼ cup (60 ml) hoisin sauce

• 2 tablespoons oyster sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• ½ cup (120 ml) beef broth

• 1–2 teaspoons Sriracha or chili paste (optional, for heat)

For the Beef and Noodles:

• 1 lb (450 g) ground beef (lean preferred)

• 1 tablespoon vegetable oil (if needed)

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

• 8 oz (225 g) lo mein noodles, spaghetti, or ramen noodles

• 1 cup green onions, sliced (divided)

• 1 cup shredded carrots (optional)

• 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)

Garnish:

• Sesame seeds

• Extra sliced green onions

• Red pepper flakes (optional)

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🍳 Equipment Needed

• Large skillet or wok

• Medium pot for noodles

• Tongs or wooden spoon

• Mixing bowl or measuring cup (for the sauce)

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👩‍🍳 Step-by-Step Instructions

Step 1: Cook the Noodles

Bring a medium pot of salted water to a boil. Add the noodles and cook according to package directions until al dente (tender but not mushy).

Drain, rinse with cool water, and toss lightly with a drizzle of sesame oil to prevent sticking. Set aside.

Pro Tip: Don’t overcook the noodles — they’ll absorb more sauce and finish cooking in the pan later.

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Step 2: Mix the Mongolian Sauce

In a bowl or measuring cup, whisk together the soy sauce, brown sugar, hoisin sauce, oyster sauce, rice vinegar, sesame oil, and beef broth.

Taste and adjust the sweetness, saltiness, or spice to your liking. For a bolder flavor, add more soy sauce or a splash of chili paste.

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Step 3: Brown the Ground Beef

In a large skillet or wok, heat a bit of vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink — about 5–6 minutes.

Drain excess grease if necessary, then return the beef to the pan.

Add garlic and ginger, cooking for 30 seconds until fragrant. This builds that signature Mongolian flavor base.

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Step 4: Add the Sauce

Pour the prepared sauce over the browned beef and stir well. Bring to a gentle simmer and let it cook for 3–4 minutes, allowing the flavors to combine and the sauce to thicken slightly.

If you prefer a thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the sauce. Simmer until glossy and slightly sticky.

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Step 5: Combine with Noodles and Vegetables

Add the cooked noodles directly into the skillet with the sauce and beef. Toss well to coat every strand in that rich, savory sauce.

If using, add shredded carrots and half the green onions. Stir-fry for another 2 minutes to warm everything through and allow the sauce to cling beautifully to the noodles.

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Step 6: Garnish and Serve

Turn off the heat and taste for seasoning — add a touch more soy sauce for saltiness or a pinch of brown sugar for sweetness if desired.

Top with sesame seeds, the remaining green onions, and a sprinkle of red pepper flakes for color and heat.

Serve immediately and watch it disappear — this is one of those dishes that rarely leaves leftovers!

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🍽️ Serving Suggestions

Serve With:

• A side of steamed broccoli, bok choy, or snap peas for a balanced meal.

• A light Asian cucumber salad or edamame for freshness.

• A drizzle of extra Sriracha or chili oil for heat lovers.

Beverage Pairing:

• Crisp lager or ginger beer complements the sweet-savory sauce.

• For a non-alcoholic option, serve with iced jasmine tea or sparkling water with lime.

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🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm in a skillet over medium heat with a splash of beef broth or water to loosen the sauce.

• Freeze: Can be frozen for up to 2 months; thaw in the fridge overnight before reheating.

Tip: Noodles can absorb sauce as they sit, so reheating with a bit of added liquid keeps everything moist and flavorful.

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🧮 Nutrition Information (per serving, based on 4 servings)

Note: Values vary depending on the exact noodles and sauces used. For a lighter option, use ground turkey and whole-wheat noodles.

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💡 Tips for Success

1. Use lean ground beef: Reduces excess grease and makes the sauce cling better.

2. Adjust sweetness: Mongolian-style sauce is naturally sweet; balance it with soy sauce or a splash of vinegar if desired.

3. Add vegetables: Broccoli, peppers, snow peas, or baby spinach all work beautifully.

4. Make it spicy: Add chili flakes, Sriracha, or gochujang for a fiery twist.

5. Double the recipe: This dish reheats well and makes fantastic leftovers for lunch.

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🌟 Variations

• Ground Turkey Mongolian Noodles: Use ground turkey for a leaner, lighter meal.

• Mongolian Ramen: Substitute cooked ramen noodles for a fast, budget-friendly version.

• Vegetarian Option: Use crumbled tofu or tempeh in place of beef and swap beef broth for vegetable broth.

• Mongolian Udon: Use thick udon noodles for a chewy, satisfying texture.

• Extra Veggie Boost: Add sliced mushrooms, snap peas, or shredded cabbage during the stir-fry step.

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🏁 Final Thoughts

This Ground Beef Mongolian Noodles recipe is proof that comfort food doesn’t have to be complicated. With just one skillet and a handful of everyday ingredients, you can create a rich, flavorful dish that tastes like takeout — but fresher, faster, and far more affordable.

It’s the ultimate weeknight dinner: quick, hearty, and full of umami goodness. Whether you’re cooking for family, meal prepping for the week, or just craving a cozy bowl of noodles, this dish delivers every time.

Each bite brings that perfect balance of salty-sweet sauce, tender beef, and slurpable noodles — a combination that’s simply irresistible.