Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles are a fast, saucy noodle bowl inspired by the sweet-savory flavors of Mongolian-style dishes. I first made this on a rushed weeknight when takeout felt like too much effort — the beef sizzled up in minutes, the sauce thickened into a glossy coat, and the whole thing came together in under 30 minutes. It’s a great middle ground when you want something comforting, savory, and a little bit sticky without complicated techniques.

Why you’ll love this dish

This recipe hits a lot of home-cooking sweet spots: it’s quick, budget-friendly, and feeds a crowd. Ground beef cooks rapidly and absorbs the bold sauce, while linguine gives generous surface area for that glossy, slightly sweet coating. Families love it because the flavors are familiar but more interesting than plain spaghetti; cooks love it because it’s mostly one-skillet work once the noodles are cooked. Make it for busy weeknights, casual dinner guests, or any time you want a satisfying meal that’s ready fast.

“Fast, saucy, and totally addictive — a go-to weeknight dinner in our house.”

Step-by-step overview

Start by boiling the linguine until just shy of soft (al dente). While the pasta cooks, brown the ground beef in a large skillet. Add garlic and ground ginger to build aroma. Stir in the beef broth, hoisin, soy sauce, black pepper and brown sugar to form a savory-sweet sauce. Thicken the sauce with a cornstarch slurry, then toss the drained linguine into the pan so every strand is coated. Finish with sliced green onions and a pinch of red pepper flakes for brightness and heat.

Ingredient list

• 1 lb Ground beef (use 80/20 for richer flavor or 90/10 for leaner results)
• 5 cloves Garlic, minced
• 1/2 tsp Ginger, ground
• 4 Green onions, sliced (white and green parts separated if you like)
• 1/4 cup Beef broth
• 3 tbsp Hoisin sauce
• 1/3 cup Soy sauce (use low-sodium if you prefer)
• 10 oz Linguine
• 1/2 tsp Black pepper, ground
• 1/3 cup Brown sugar
• 1 tbsp Cornstarch
• 1 Pinch Red pepper flakes (adjust to taste)
• 2 tbsp Water

Notes/substitutions: swap linguine for rice noodles or gluten-free pasta for a gluten-free meal; use tamari instead of soy sauce if avoiding gluten. If you want a lighter protein, ground turkey or chicken work fine, but brown them thoroughly before adding aromatics.

Directions to follow

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, then drain and set aside.
2. Heat a large skillet over medium heat. Add the ground beef and brown it, breaking the meat into small pieces as it cooks, until fully cooked. Drain excess fat if desired.
3. Stir in the minced garlic and ground ginger. Sauté for about 30–60 seconds until fragrant but not burned.
4. Pour in the beef broth, hoisin sauce, soy sauce, black pepper, and brown sugar. Stir to combine and let the mixture simmer for a few minutes so flavors meld and the sugar dissolves.
5. In a small bowl, whisk the cornstarch with the water to make a smooth slurry. Add this to the skillet and stir until the sauce thickens and becomes glossy.
6. Add the cooked linguine to the skillet. Toss thoroughly so the noodles pick up the sauce and the beef is evenly distributed.
7. Remove from heat and garnish with the sliced green onions and a pinch of red pepper flakes for a touch of heat.
8. Serve hot and enjoy right away.

Serving suggestions

Best ways to enjoy it: plate the noodles in shallow bowls so the sauce pools under the strands. Serve with a side of steamed or stir-fried vegetables — broccoli, snap peas, or bok choy are ideal — for crunch and color. A crisp cucumber salad or simple pickled carrots can cut through the sweetness, and toasted sesame seeds or a drizzle of sesame oil add a toasty finish. For a family-style meal, place extra green onions, chili flakes, and lime wedges on the table so everyone tailors their bowl.

Keeping leftovers fresh

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for 3–4 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, stirring until heated through. You can also microwave portions covered for 60–90 seconds, stirring halfway. For longer storage, freeze in a sealed container for up to 3 months — thaw overnight in the fridge before reheating. Always reheat until the internal temperature reaches 165°F (74°C) for safety.

Helpful cooking tips

• Don’t overcook the linguine; it will finish softening when mixed with the sauce. Aim for al dente.
• Browning the beef well gives depth to the sauce — let it get a little caramelized bits for more flavor.
• If the sauce becomes too thick after resting, loosen it with a tablespoon or two of warm water or broth when reheating.
• Taste and adjust: add extra brown sugar if you like it sweeter, or more soy sauce for saltier depth. Reduce or omit red pepper flakes for a kid-friendly version.
• Use a wooden spoon to scrape browned bits from the pan when adding the broth — those bits carry a lot of flavor.

Creative twists

• Make it spicy: stir in sriracha or chili-garlic sauce to the skillet for a fiery spin.
• Veg-forward: add shredded carrots, sliced bell peppers, or thinly sliced mushrooms when you add the garlic to bulk up the vegetable content.
• Noodle swaps: use udon or rice noodles for a different texture; if you use fresh noodles, reduce the tossing time so they don’t overcook.
• Herb finish: sprinkle chopped cilantro or Thai basil on top for a fresh, bright contrast.
• Make it saucier: double the sauce ingredients and add more cornstarch slurry to keep it clingy for spooning over rice instead of noodles.

FAQ

Q: How long does this take to make start to finish?
A: Plan on about 25–30 minutes total: 10–12 minutes for the linguine and 10–15 minutes to brown the beef and finish the sauce.

Q: Can I make this ahead for meal prep?
A: Yes. Keep the noodles and beef mixture refrigerated separately for up to 3 days. Combine and reheat before serving to preserve texture. Freezing is possible, but the noodles may soften more after thawing.

Q: Is there a good vegetarian substitute for the ground beef?
A: Crumbled firm tofu, textured vegetable protein (rehydrated TVP), or cooked lentils can replace the beef. Press tofu first for better texture, and brown it to build flavor.

Q: My sauce is too salty — how can I fix it?
A: Add a small splash of water or beef broth and a teaspoon of sugar to balance the saltiness. Unsweetened tomato paste is another neutralizer. Serve with extra plain noodles to dilute salt per portion.

Q: Can I use different pasta shapes?
A: Absolutely. Spaghetti, fettuccine, or wider egg noodles will all work. Choose a shape that holds sauce well.

Q: Any allergy-friendly swaps for soy sauce?
A: Use a gluten-free tamari or coconut aminos if you need a soy-free or gluten-free option, but taste and adjust because sweetness and salt levels differ.

Conclusion

For an easy, flavorful dinner that comes together quickly and pleases a crowd, this Mongolian Ground Beef Noodles recipe is a reliable go-to. If you want the original inspiration or another take on this dish, check out Mongolian Ground Beef Noodles – 12 Tomatoes.

Mongolian Ground Beef Noodles

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• Author: amir_hassan
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: None

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Description

A fast, saucy noodle bowl inspired by the sweet-savory flavors of Mongolian-style dishes. Perfect for busy weeknights when you crave something comforting and delicious.

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Ingredients

• 1 lb Ground beef (80/20 or 90/10)
• 5 cloves Garlic, minced
• 1/2 tsp Ginger, ground
• 4 Green onions, sliced (white and green parts separated if preferred)
• 1/4 cup Beef broth
• 3 tbsp Hoisin sauce
• 1/3 cup Soy sauce (low-sodium recommended)
• 10 oz Linguine
• 1/2 tsp Black pepper, ground
• 1/3 cup Brown sugar
• 1 tbsp Cornstarch
• 1 Pinch Red pepper flakes (adjust to taste)
• 2 tbsp Water

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Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, then drain and set aside.
2. Heat a large skillet over medium heat. Add the ground beef and brown it, breaking the meat into small pieces as it cooks. Drain excess fat if desired.
3. Stir in the minced garlic and ground ginger. Sauté for about 30–60 seconds until fragrant.
4. Pour in the beef broth, hoisin sauce, soy sauce, black pepper, and brown sugar. Stir to combine and let simmer for a few minutes.
5. In a small bowl, whisk the cornstarch with the water to make a slurry. Add this to the skillet and stir until the sauce thickens.
6. Add the cooked linguine to the skillet and toss to coat with the sauce.
7. Remove from heat and garnish with sliced green onions and a pinch of red pepper flakes. Serve hot.

Notes

For gluten-free options, swap linguine for rice noodles or gluten-free pasta and use tamari instead of soy sauce. Brown turkey or chicken can also be used instead of beef.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian