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Mongolian Ground Beef Noodles

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This easy 30-minute Mongolian ground beef noodles recipe brings together savory ground beef, glossy noodles, and a rich, sweet-savory Mongolian sauce for the ultimate comfort food. Perfect for busy weeknights, family gatherings, or meal prep, it’s a crowd-pleaser that’s simple, satisfying, and endlessly customizable.

Ingredients

Scale
  • 1/3 cup soy sauce (low-sodium preferred)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons oyster sauce (optional)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1/2 teaspoon toasted sesame oil
  • 1 pound ground beef (85% lean preferred)
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 4 green onions, sliced (reserve some for garnish)
  • Pinch of crushed red pepper flakes (optional)
  • 12 ounces dried Asian noodles (lo mein, udon, or spaghetti)
  • Sesame seeds (toasted, for garnish)
  • Extra sliced green onions (for garnish)

Instructions

  1. Bring a large pot of water to a boil. Add dried noodles and cook according to package instructions until just tender (about 8-10 minutes for lo mein or spaghetti). Drain and set aside. Toss with a splash of sesame oil to prevent sticking.
  2. In a small bowl, whisk together soy sauce, brown sugar, oyster sauce, rice vinegar, and toasted sesame oil. In a separate cup, mix cornstarch with cold water until smooth; set aside.
  3. Heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking up the meat with a spatula, until browned and cooked through (about 5-6 minutes). Drain excess fat if needed.
  4. Push beef to one side, then add minced garlic and grated ginger to the pan. Stir-fry for 1 minute until fragrant.
  5. Stir the aromatics into the beef, then pour in the prepared Mongolian sauce. Mix well and bring to a low simmer.
  6. Stir in the cornstarch slurry and cook for 2-3 minutes, until the sauce thickens and coats the beef. If too thick, add a splash of water; if too thin, simmer another minute.
  7. Toss the drained noodles into the skillet. Use tongs to combine everything thoroughly so noodles are coated in sauce and beef is evenly distributed.
  8. Stir in sliced green onions (reserving some for garnish) and a pinch of crushed red pepper flakes if using. Taste and adjust seasoning if needed.
  9. Plate noodles in bowls, sprinkle with sesame seeds and extra green onions. Serve immediately.

Notes

For gluten-free, use rice noodles and tamari. For vegetarian, use plant-based ground ‘beef’ or crumbled tofu. Add extra veggies like bell peppers, carrots, or snap peas for more nutrition. Sauce thickens as it sits; add a splash of water when reheating. Prep sauce and aromatics while noodles cook to save time.

Nutrition

Keywords: mongolian beef noodles, ground beef noodles, easy dinner, 30 minute meal, asian noodles, stir fry, comfort food, weeknight dinner

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