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Mongolian Ground Beef Noodles

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This recipe for Mongolian Ground Beef Noodles came about as an effort to clean out the pantry after the holidays. Little did I know it would quickly become a family favorite!

Every January, I refuse to go to the grocery store until my fridge and pantry are depleted to the point I can no longer put together a meal.

In fact, I have not been to the grocery store but once since December 15th.

Serve this delicious dish in this gorgeous white serving bowl I found on Amazon

We have been eating on everything we have — and because of that, I was able to create this delicious new dish for my family.

I did adapt the Mongolian Ground Beef part from I Wash You Dry. I took her recipe and tweaked it a bit for my family's preference and made it my own.

This meal reminds me of a lot of my One Pan Cheeseburger Pasta meal that takes about 20 minutes to make. It also has the flavor of my homemade Eel Sauce — which I think comes from the Hoisin flavor.

So — because of how easy this is to make, let me walk you through this!

How to Make Mongolian Ground Beef Noodles

To make this, you really only need a few simple ingredients — and if you are like me and keep a stocked and organized pantry, you can totally make this on the fly at your house too!

Of course, if you like having your ground beef delivered to the home, the ground beef from Butcher Box is amazing, and it gets delivered straight to your home.

While you are cooking your ground beef, you can let your noodles cook as well in a pasta pot making this a quick 15-minute dinner recipe.

For the ingredients list you need for doubling the sauce–

The original recipe calls for cornstarch and water and smaller amounts in the ingredients, but because I am serving this with pasta — I did not need the cornstarch.

The reason for this is because the pasta itself is starch and will provide everything we need to thicken the sauce.

I doubled the sauce as well because I knew the noodles would soak it up and wanted to make sure there was plenty.

Cook the ground beef in the skillet with the ginger and garlic. Drain off the fat.

Add in the other ingredients (minus the green onions and toasted sesame seeds).

Remove the noodles from the pasta pot and add into the skillet with the ground beef.

Now, let it keep cooking for a bit until the sauce is thick and coats all the noodles and the meat.

Serve alongside with a delicious salad and a loaf of my Copycat Cheesecake Factory Honey Wheat Bread.

For more pasta recipes, check these out

Yield: 8 servings

Easy Mongolian Ground Beef Noodles

Easy Mongolian Ground Beef Noodles

This Easy Mongolian Ground Beef Noodles recipe comes together in 15 minutes and is one of the most delicious meals you will make this year.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 lb. lean ground beef
  • 4 tsp minced ginger
  • 6 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup of beef broth
  • 1/4 cup brown sugar
  • 6 tbsp hoisin sauce
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 12 ounce box of Linguine Noodles
  • 4 green onions, diced for garnish
  • Toasted Sesame Seeds for garnish

Instructions

    1. In a medium skillet with high sides on the stovetop, brown the ground beef along with the ginger and garlic until beef is cooked through. Use the back of a wooden spoon to make sure meat is broken up well. Drain any fat and return the pan to the stovetop.
    2. While the ground beef is cooking, get a pot of water started for your pasta noodles. Be sure to salt the water well so that your noodles soak up that flavor.
    3. Combine the remaining ingredients -- the soy sauce, beef broth brown sugar, red pepper flakes, pepper, and hoisin sauce in a small dish and pour into ground beef mixture.
    4. Let them saute in the pan for about 3 minutes to allow the ground beef to absorb the flavors.
    5. Once your pasta is done cooking, transfer the noodles to the ground beef mixture. Mix thoroughly and allow to cook for a couple of more minutes to allow the sauce to thicken.
    6. Top with green onions and toasted sesame seeds for the perfect noodle dish!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 297Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 1396mgCarbohydrates: 31gFiber: 2gSugar: 15gProtein: 22g

Did you make this recipe?

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Robert

Monday 16th of May 2022

A good recipe; dish turned out well. I added some chillies to it as I like the heat. BTW if time permits stir thru 1/2 teaspoon of Baking Soda to minced beef, let sit for 30 minutes before cooking. It will retain moisture in meat and it will cook faster too. Worst thing is all the brown water that is in the pan when cooking minced beef, which means you have to cook it longer and dries it out. Even done this with sliced red onion, works well.

Debra Hamlin

Wednesday 11th of May 2022

This was delicious! My husband loved it. I added diced water chestnuts. I also used Lomein noodles because I had them. I will be making this again.

Kara

Thursday 5th of May 2022

I think the way this dish tastes (too sweet or salty, etc.) is at least partially, and I believe almost completely, related to the taste of the hoisin sauce you use. We intensely disliked this dish - and we love salt and sugar! But, i didn't care for the Kroger brand of Hoisin I bought when I tasted it alone, and of course that was predominantly how the dish tasted. So I'd say use that as your guide - if you don't like the taste of a a primary ingredient in a dish, you won't like the dish. Consequently, I won't put it on repeat as I just didn't find it interesting enough for "all the time" or to try again with a different hoisin (and lately have time to cook more complex things) but when I'm in a time crunch, or for those that need a go-to inexpensive dish to make, I think it's worthwhile IF you like the hoisin you buy. Would be good with any type of veggie mixed in, especially mushrooms, broccoli, onion, etc. Also, like others, I did feel the need to thicken the sauce with a cornstarch slurry at the end.

James Singleton

Wednesday 4th of May 2022

An excellent dish and full of flavor. Reminds me of pad thai. A winner in our house. Any extra sauce absorbed into the pasta.

Mel Noriega

Tuesday 26th of April 2022

I've made this recipe three times already. It's delicious! The third time I took some liberties and used steak instead of hamburger and added broccoli. It was great too!

Jennifer Sikora

Sunday 8th of May 2022

That sounds amazing. I love when people are able to find ways to make it work for them.

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