Sweet and Savory Mongolian Ground Beef Noodles Recipe

This Mongolian Ground Beef Noodles recipe is a quick, flavorful stir-fry that blends savory-sweet Mongolian sauce with tender ground beef and noodles. It’s a fast, satisfying dish I throw together on busy weeknights when I want something bold and comforting without spending hours in the kitchen. With a glossy, garlicky sauce coating every bite, this dish is an instant favorite.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-style flavor using basic ingredients and one pan. The ground beef cooks quickly, the sauce is sticky and rich, and the noodles soak up all that flavor perfectly. It’s a full meal in a single skillet, and I can tweak it to suit whatever I have in the fridge. It’s sweet, salty, garlicky, and absolutely addicting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Noodles (ramen, lo mein, or spaghetti)

• Garlic, minced

• Fresh ginger, grated (optional but adds depth)

• Soy sauce

• Brown sugar

• Hoisin sauce or oyster sauce

• Cornstarch

• Water

• Green onions, sliced

• Sesame oil

• Vegetable oil for cooking

• Optional: red pepper flakes or chili oil for heat

Directions

1. I start by boiling the noodles according to the package directions, then drain and set them aside.

2. In a large skillet, I cook the ground beef over medium-high heat until browned and crumbled, then drain excess grease.

3. I add garlic and ginger to the beef and cook for another minute until fragrant.

4. In a small bowl, I whisk together soy sauce, brown sugar, hoisin or oyster sauce, cornstarch, and water to create the sauce.

5. I pour the sauce into the skillet with the beef and let it simmer for a few minutes until thickened.

6. I add the noodles and toss to coat evenly in the sauce.

7. I drizzle in a bit of sesame oil, stir in green onions, and serve hot.

Servings and timing

This recipe makes about 4 servings and comes together in just 25–30 minutes, making it ideal for quick lunches or weeknight dinners.

Variations

• I sometimes add broccoli, bell peppers, or snap peas for extra color and crunch.

• For a lower-carb option, I swap noodles for zucchini noodles or shirataki noodles.

• Ground turkey or chicken works great if I want a leaner protein.

• I’ve also added crushed peanuts or sesame seeds for extra texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat or in the microwave with a splash of water to keep the noodles from drying out. It’s great for meal prep and reheats beautifully.

FAQs

Can I use another type of noodle?

Yes, I’ve used ramen, rice noodles, lo mein, and even linguine. I go with whatever I have on hand.

How do I thicken the sauce?

The cornstarch in the sauce thickens it as it simmers. If it’s too thin, I simmer it a bit longer until it coats the noodles nicely.

Is this dish spicy?

It’s not unless I add red pepper flakes or chili oil. I adjust the heat based on who I’m cooking for.

Can I make this gluten-free?

Absolutely. I use gluten-free tamari instead of soy sauce and choose rice noodles or another gluten-free option.

What’s the best way to prep this ahead?

I cook the beef and sauce ahead, store it separately from the noodles, and combine them when I’m ready to reheat and serve.

Conclusion

Mongolian Ground Beef Noodles is a quick, flavorful dinner I can whip up in under 30 minutes with pantry staples and a handful of fresh ingredients. It’s sweet, savory, and totally satisfying—perfect for busy nights when I still want a hot, comforting meal. Whether I’m feeding the family or just myself, this dish never disappoints.