Forget the takeout, make this Mongolian Ground Beef Noodles instead! It’s basically a one skillet dish, ready in 20 minutes, and absolutely tasty. You’ll LOVE everything about making your Mongolian Ground Beef Noodles at home!
My oldest daughter is obsessed with Mongolian Ground Beef Noodles. It’s her favorite take out since she was a kid and she made us all fall in love with it! One day, our weather was horrendous and a storm was blocking all take outs, we decided to make it at home.
And you can say the rest is history! Just like that, we’ve been making Mongolian Noodles at home. So here we are sharing our favorite way of making it and you’re guaranteed to love i
Why You’ll Love Mongolian Ground Beef Noodles
- This recipe is seriously a 15-20 minutes meal, start to finish!
- The ground beef and sauce is SO flavorful which makes the noodles so tasty.
- All the recipe except for the noodles is made in one skillet.
- You need only a handful of ingredients for this recipe.
- It’s TASTIER than takeout!
- This Mongolian ground beef noodles recipe is so nutritious and good for you.
- It’s a very affordable and satisfying meal!
- This recipe is a PERFECT last minute weeknight dinner!
Ingredients You’ll Need
- Ground Beef. Use lean or extra lean ground beef for this recipe. We could totally see ourselves loving this recipe with ground lamb. And you can also try ground turkey or chicken, or even veggie substitutes.
- Garlic and Ginger. The aromatics that infuse the meat and the sauce so fragrantly.
- Brown Sugar. Use light brown sugar for a balance of sweetness to the salty and spicy.
- Soy Sauce. We prefer low sodium soy sauce, always.
- Stock. You can use broth or stock, and while beef is preferable, use any you have on hand.
- Noodles. You can use ANY type of noodles you love. Even try the healthy Soba Noodles! We used a classic one today similar to the one used in the Birria Ramen and Spicy Ramen Bowl.
- Cornstarch and water. These mixed together make a slurry, which is what thickens the sauce.
- Chilli flakes. Use as little or as plenty as you like!
- Green onions. Best for garnish and flavor here.
- Bok Choy. Totally optional, and un classical–but we love it! We love adding a touch of veggies to our noodles, and this is what we had on hand along with some snap peas. You can absolutely skip it, or use broccoli or so.
How to Make Mongolian Ground Beef Noodles
Cook the Beef
- First of all, start by cooking the ground beef. In a skillet add in a teaspoon of oil, use neutral tasting oil or sesame.
- Season the beef, and add in the grated garlic and ginger. These infuse the beef with SO MUCH flavor! Your whole home will smell amazing already at this point!
- Cook the ground beef until it has turned brown and no longer pink. At that point you can proceed with the bok choy.
- Add in the bok choy if using, some snap peas, and any veggie you’d like. We sliced them thin as they cook pretty fast. Give them a toss about 1 minute and they will wilt and cook right away.
- Proceed to add. the remaining ingredients which make the Mongolian noodles and sauce!
Make the Mongolian Sauce
- Add them at the same time, the soy sauce, brown sugar and stock. Let the sauce bubble and simmer for 2-3 minutes until the flavors blend well.
- Once the sauce has simmered, you’ll make the slurry. Mix the cornstarch and water in a small cup. Make sure the water is cold, and use a spoon or whisk to dissolve the starch.
- Pour that into the skillet and wait for it to boil. As soon as the sauce boils, you’ll notice how thick it becomes. And that’s all you need. The Mongolian ground beef is now ready.
- For the record, you can make this mixture as it is here and serve it over rice. Similar to our popular Beef Tips And Rice, this is SO GOOD!
Toss in the Noodles
- Now to make this a Mongolian Ground Beef Noodles, you’ll add the cooked noodles right into the skillet.
Toss it well with the sauce and ground beef. And you’re DONE!
Mongolian Ground Beef Noodles Recipe Tips
- This recipe uses ground beef, you can also use ground lamb or Ground chicken.
- You’ll need extra lean beef here as the fat adds no value to the recipe.
- Use sesame oil if you like that flavor to cook the beef with the ginger and garlic.
- You don’t need to add the veggies, however we prefer having some texture with the Mongolian noodles.
- If adding veggies, make sure you use similar sizes. And likewise, make sure you use veggies that cook right away.
- Add in more or less of chilli flakes to your taste. The sugar will balance some of it off.
- To make the slurry, the cornstarch needs to dissolve in cold water. So make sure you use cold water not warm. Also make sure the starch is completely dissolved before adding it in the sauce. It could lump otherwise.
- You don’t need to cook the sauce beyond the boiling and thickening of the slurry. It’s ready to serve at that point.
- You can easily double, triple or make half batch of this recipe.
How to Store Leftovers?
This recipe is best enjoyed the day of, depending on the type of noodles you used. Some brands of noodles don’t store very well and become clumpy. If you need to store leftovers, place them in an airtight container in the fridge for 4 days.
Can I freeze these Mongolian Ground Beef Noodles
Similar to storing, it depends on the type of noodles you use. Most noodles do not freeze well, so we don’t recommend freezing it. However you can make the Mongolian Ground Beef and sauce, and freeze that mixture in a ziploc for 3 months.
To serve, simply reheat the sauce when thawed. Use a skillet to reheat it and add in the cooked noodles and serve right away.
How to Serve Mongolian Ground Beef Noodles
These are BEST served as they are perfectly delicious! You can also add an egg on top, fried or half boiled. If you want to skip the noodles, serve it like our popular Beef Tips And Rice with rice.
If you’re looking for a great side dish, try Asian Cucumber Salad or Easy Cucumber Salad to go with it.
Best Noodles Recipes
Soba Noodles
Creamy Chili Crab Pasta
Easy Stir Fry Recipe with Lamb and Veggies
Birria Ramen
Spicy Ramen Bowl
Orange Chicken
Chili Lime Shrimp
Mongolian Ground Beef Noodles
Forget the takeout, make this Mongolian Ground Beef Noodles instead! It’s basically a one skillet dish, ready in 20 minutes, and absolutely tasty. You’ll LOVE everything about making your Mongolian Ground Beef Noodles at home!
Ingredients
Ground Beef
-
1
pound
Ground Beef -
1/2
teaspoon
each salt and pepper
or to taste -
1 1/2
teaspoons
neutral oil
Sauce
-
3
Tablespoons
Ground Ginger -
2
Tablespoons
Minced garlic -
2
Bok Choy
sliced -
1/2
cup
snap peas
sliced in half -
1/3
cup
Light Brown Sugar -
1/2
Cup
Soy Sauce
low sodium -
1/2
Cup
Broth
use Sealand Bone broth -
1/4
teaspoon
Chilli Flakes -
1
Tablespoon
Cornstarch -
2
tablespoons
Water
Noodles
-
1
Pack noodles
cooked according to the package instructions -
1/4
cup
Green onions
minced
Instructions
-
Remove the Ground Beef Pack from the packaging and defrost overnight in the fridge.
-
When defrosted and ready, preheat a 9 inch skillet over medium high heat.
-
Add the oil and cook the ground beef with salt and pepper.
-
Add the ginger, garlic and cook for 2 minutes until the mixture is very fragrant.
-
Keep sautéing the meat until it starts to turn brown and no more pink is visible.
-
Add the veggies and keep sautéing for 2 more minutes until the veggies begin to wilt.
-
Then add the broth, soy sauce, light brown sugar and cook until the sauce begins to bubble.
-
In a separate cup, mix the cornstarch and water until it has dissolved.
-
Add the cornstarch slurry in to the ground beef skillet and it will thicken the sauce as soon as it boils.
-
Add chilli flakes and green onions.
-
The sauce is now ready.
-
Toss the cooked noodles right into the skillet and coat well with the sauce.
-
Serve the noodles with extra green onions and more chilli flakes (optional).
-
SO GOOD.
Recipe Notes
How to Store Leftovers?
This recipe is best enjoyed the day of, depending on the type of noodles you used. Some brands of noodles don’t store very well and become clumpy. If you need to store leftovers, place them in an airtight container in the fridge for 4 days.
Can I freeze these Mongolian Ground Beef Noodles
Similar to storing, it depends on the type of noodles you use. Most noodles do not freeze well, so we don’t recommend freezing it. However you can make the Mongolian Ground Beef and sauce, and freeze that mixture in a ziploc for 3 months.
To serve, simply reheat the sauce when thawed. Use a skillet to reheat it and add in the cooked noodles and serve right away.
How to Serve Mongolian Ground Beef Noodles
These are BEST served as they are perfectly delicious! You can also add an egg on top, fried or half boiled. If you want to skip the noodles, serve it like our popular Beef Tips And Rice with rice.
If you’re looking for a great side dish, try Asian Cucumber Salad or Easy Cucumber Salad to go with it.
Nutrition Facts
Mongolian Ground Beef Noodles
Amount Per Serving
Calories 504
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 81mg27%
Sodium 2388mg104%
Potassium 1576mg45%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 24g27%
Protein 31g62%
Vitamin A 19062IU381%
Vitamin C 199mg241%
Calcium 506mg51%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
