introduction
Mongolian Ground Beef Noodles deliver big savory flavor with simple pantry ingredients — perfect for busy weeknights and Pinterest-worthy dinner photos. This saucy, slightly sweet beef noodle skillet comes together fast and feels cozy without the fuss.
Why You’ll Love This Mongolian Ground Beef Noodles:
- Deep, savory-sweet sauce with a hint of umami that everyone will request again.
- Ready in about 30 minutes — ideal for weeknight dinners.
- Uses pantry staples and a single skillet after the noodles are cooked.
- Great for meal prep and reheats beautifully for lunch.
- Family-friendly and easy to customize for spice or veg preferences.
This recipe pairs well with other hearty beef ideas; for a different cut and slow-cooked flavor, check out this guide to a rich beef option in the kitchen: everything you need to know about beef cheek meat.
Ingredients Needed :
Protein
- 1 lb ground beef
Sauce
- 1/3 cup brown sugar
- 1/4 cup beef broth
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
Aromatics & Spices
- 5 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
Pasta & Thickener
- 10 oz linguine
- 1 tablespoon cornstarch
- 2 tablespoons water
Toppings
- 4 green onions, sliced for garnish
Step-by-Step Instructions :
- Cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain excess fat.
- Add minced garlic to the skillet and cook for about 1 minute until fragrant. Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes (if using).
- In a small bowl, mix cornstarch with water to create a slurry. Add this to the skillet and stir until the sauce thickens, about 2-3 minutes.
- Once thickened, add the cooked linguine to the skillet and toss until well coated in the sauce.
- Garnish with sliced green onions and serve hot.
Serving Suggestions Mongolian Ground Beef Noodles
- Serve with steamed broccoli or snap peas for color and crunch.
- Top with a drizzle of toasted sesame oil and a sprinkle of sesame seeds for extra nuttiness.
- For an easy side, offer simple cucumber salad or quick pickled carrots to cut the richness.
- If you want a heartier meal, add a side of roasted root vegetables or pair with a crisp green salad and a light vinaigrette. For an alternate beef-forward meal idea, see this comforting slow-braised option: beef neck bones.
Tips for Success Mongolian Ground Beef Noodles
- Use lean ground beef (85/15) to keep the sauce from getting greasy; drain excess fat well.
- Cook linguine just shy of al dente if you plan to toss in the sauce and reheat later — it will finish cooking while combined.
- Taste and adjust: if the sauce is too salty, add a splash more beef broth or a pinch more brown sugar to balance.
- Make the cornstarch slurry slowly — mix thoroughly to avoid lumps before adding to the hot pan.
- For a more authentic depth, stir in a teaspoon of toasted sesame oil right at the end. Want another quick skillet-style beef dinner? Try this insider twist on a classic: Salisbury steak with a ground protein twist.
variation (if any)
- Swap the ground beef for ground turkey or chicken for a lighter version.
- Add vegetables: sliced bell peppers, shredded cabbage, or snow peas work great tossed into the sauce.
- Make it spicy: increase red pepper flakes or add a teaspoon of chili garlic sauce.
- Swap linguine for udon or lo mein noodles for a more authentic noodle texture. For a different preserved-beef pairing inspiration, consider this comfort casserole-style recipe: corned beef and cabbage baked.
FAQs
Q: Can I make this gluten-free?
A: Yes — use tamari or a gluten-free soy substitute and swap the linguine for a gluten-free pasta or rice noodles.
Q: How long will leftovers keep?
A: Stored in an airtight container, leftovers will keep 3–4 days in the refrigerator. Reheat gently in a skillet with a splash of beef broth.
Q: Can I freeze this dish?
A: You can freeze the cooked beef and sauce (without the noodles) for up to 3 months. Thaw overnight and toss with freshly cooked noodles.
Q: Can I prep sauce ahead of time?
A: Absolutely — make the sauce and cooked beef a day ahead, cool, and refrigerate. Reheat and toss with freshly cooked linguine when ready to serve.
Mongolian Ground Beef Noodles
Ingredients
Method
- Cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain excess fat.
- Add minced garlic to the skillet and cook for about 1 minute until fragrant.
- Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes (if using).
- In a small bowl, mix cornstarch with water to create a slurry.
- Add this to the skillet and stir until the sauce thickens, about 2-3 minutes.
- Once thickened, add the cooked linguine to the skillet and toss until well coated in the sauce.
- Garnish with sliced green onions and serve hot.
