Mongolian Ground Beef Noodles

A delicious 30-minute meal that delivers restaurant-quality Asian-inspired flavors with budget-friendly ground beef instead of steak strips. Perfect for busy weeknights when you want something satisfying but don't have hours to spend in the kitchen.

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Course: Main Course

Cuisine: Asian, Mongolian

Keyword: Ground Beef, Noodles, Asian, Quick Dinner, Weeknight Meal, Mongolian Beef

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 485kcal

Equipment

Large Skillet or Wok
Large Pot
Mixing Bowl

Ingredients

Sauce

1/2 cup low-sodium soy sauce substitute coconut aminos for gluten-free option
1/4 cup brown sugar light or dark both work
3 tablespoons water
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon cornstarch

Noodles and Beef

8 oz lo mein or spaghetti noodles rice noodles for gluten-free option
1 pound lean ground beef 85/15 recommended
1 tablespoon vegetable oil
4 cloves garlic minced
1 tablespoon fresh ginger grated
1/2 cup green onions sliced, reserve some for garnish
2 carrots julienned
1 red bell pepper thinly sliced

Garnishes (Optional)

toasted sesame seeds
red pepper flakes
additional sliced green onions

Instructions

Whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, sesame oil, and cornstarch in a medium bowl until the sugar dissolves and cornstarch is fully incorporated. Set aside.
Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente (typically 6-8 minutes). Drain and rinse briefly with cold water to prevent sticking.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook until no longer pink, breaking it into small crumbles as it cooks (approximately 5-7 minutes).
Add minced garlic and grated ginger to the cooked beef and stir for 30 seconds until fragrant. Immediately add carrots and bell pepper, stir-frying for 2-3 minutes until vegetables begin to soften but still maintain a pleasant crunch.
Pour the prepared sauce into the skillet with the beef and vegetables. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked noodles and three-quarters of the sliced green onions, tossing everything together until the noodles are well-coated with sauce and heated through.
Transfer to serving plates or a large serving bowl. Garnish with remaining green onions, toasted sesame seeds, and red pepper flakes if desired. Serve immediately while piping hot.

Notes

For meal prep, prepare the sauce up to 5 days ahead and store refrigerated. Vegetables can be cut and stored in water in the refrigerator for 2-3 days.

This dish will keep refrigerated in an airtight container for 3-4 days. For best results when reheating, add 1-2 tablespoons of water before microwaving to revive the sauce.

For a healthier version, substitute ground turkey or chicken, use zucchini noodles, or add more vegetables like broccoli or bok choy.

Nutrition

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