Skip the takeout – this quick and savory Mongolian ground beef noodles recipe serves 4 and takes just 30 minutes to make!
Key Takeaways:
- Ready in 30 minutes with simple pantry ingredients
- Perfect balance of sweet and savory sauce that sticks to the noodles
- Budget-friendly using ground beef instead of traditional flank steak
- Makes 4 generous portions with leftovers that reheat well
Why You’ll Love This Recipe
Want the rich taste of Mongolian beef but don’t want to spend hours in the kitchen? This recipe transforms basic ground beef into a crave-worthy meal that’s perfect for busy weeknights. The sauce clings to every bite, and the noodles soak up all that delicious flavor.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 450 per serving
Equipment Needed
- Large skillet or wok (12-inch or larger)
- Medium pot (4-quart size) for noodles
- Measuring cups (1 cup and 1/2 cup)
- Measuring spoons (1 tablespoon and 1 teaspoon)
- Sharp knife (chef’s knife preferred)
- Cutting board (plastic or wood)
- Colander for draining noodles
- Small bowl (2-cup capacity) for sauce mixing
- Wooden spoon or spatula for stirring
- Timer (phone or kitchen timer)
- Instant-read thermometer (optional but recommended)
Ingredients
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar (light or dark both work)
- 3 tablespoons hoisin sauce
- 2 tablespoons minced garlic (about 6 fresh cloves or jar garlic)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- 1/2 teaspoon red pepper flakes (optional)
For the Noodles
- 1 pound lean ground beef (80/20)
- 12 ounces rice noodles or lo mein noodles
- 3 green onions, sliced
- 2 tablespoons vegetable oil
- Sesame seeds for garnish (optional)
Detailed Step-by-Step Instructions for Beginners
Before You Start (5 minutes)
- Read the entire recipe twice
- Gather all ingredients and equipment
- Clear and clean your counter space
- Place a damp paper towel under your cutting board to prevent slipping
- Have a kitchen timer ready
Sauce Preparation (5 minutes)
- Find your mixing bowl and measuring tools
- Measure ingredients in this order:
- Pour 1/2 cup soy sauce into bowl
- Add 1/4 cup brown sugar (pack it into measuring cup)
- Measure 3 tablespoons hoisin sauce
- Add 2 tablespoons minced garlic
- Add 1 teaspoon ground ginger
- Add red pepper flakes if using
- Whisk everything together until sugar dissolves completely
- Set sauce aside where you won’t knock it over
Green Onion Prep (3 minutes)
- Rinse 3 green onions under cold water
- Pat dry with paper towels
- Place on cutting board
- Cut off and discard root ends (about 1/4 inch)
- Cut off and discard any wilted green tops
- Slice remaining onions into thin rings (about 1/8 inch thick)
- Separate white and green parts into two piles
- Set both aside
Noodle Cooking (10-12 minutes)
- Fill medium pot 2/3 full with water
- Place pot on stove, turn heat to high
- Add 1 tablespoon salt to water
- Wait for water to reach full boil (big bubbles)
- Add noodles to water carefully
- Set timer according to package directions
- Stir noodles gently with wooden spoon
- Test one noodle at timer
- When done:
- Place colander in sink
- Carefully drain noodles
- Rinse with cold water
- Toss with 1 teaspoon oil
- Set aside
Cooking the Beef (7-8 minutes)
- Place large skillet on stove
- Turn heat to medium-high
- Add 2 tablespoons oil
- Wait 1 minute for oil to heat
- Add ground beef
- Break up beef with wooden spoon into small pieces
- Cook until no pink remains, stirring often
- Check temperature (should reach 160°F)
- If excess fat appears:
- Tilt pan slightly
- Use paper towels to soak up extra fat
- Be careful – fat is hot!
Final Assembly (5-7 minutes)
- Keep heat at medium-high
- Add white parts of green onions to beef
- Stir for 30 seconds
- Pour sauce mixture slowly over beef
- Stir to combine
- Let bubble for 2-3 minutes until thickened
- Add cooked noodles gradually while stirring
- Toss everything together for 2 full minutes
- Turn off heat
- Let stand 2 minutes
- Sprinkle with green onion tops
- Add sesame seeds if using
Troubleshooting Tips
- Sauce too thin? Simmer longer or add 1 teaspoon cornstarch mixed with water
- Noodles clumping? Rinse with hot water and toss with oil
- Beef too dry? Use 80/20 ground beef instead of lean
- Too salty? Use low-sodium soy sauce or dilute sauce with water
- Noodles too soft? Cook 1 minute less next time
- Sauce not thickening? Increase heat slightly and keep stirring
- Beef not browning? Make sure pan is hot enough before adding meat
Variations & Substitutions
- Protein: Ground turkey or chicken work well
- Noodles: Swap for spaghetti or linguine
- Heat level: Add sriracha or extra red pepper flakes
- Veggies: Mix in broccoli, carrots, or snap peas
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Not recommended – noodles become mushy
- Reheating:
- Microwave: 1-2 minutes with 1 tablespoon water
- Stovetop: 5 minutes over medium heat with 2 tablespoons water
Safety Notes & Tips
- Ground beef must reach 160°F (71°C)
- Don’t reuse marinades that touched raw meat
- Keep cooked noodles and raw meat separate
- Wash hands:
- After handling raw beef
- Before touching other ingredients
- After touching face or phone
- Keep paper towels nearby for spills
- Turn pot handles away from edge of stove
- Use oven mitts when draining hot noodles
Pro Tips for Beginners
- Prep all ingredients before turning on any heat
- Keep a small bowl of water nearby to clean measuring spoons
- Place a spoon rest or plate near stove for utensils
- Clean as you go to avoid overwhelming mess
- Take photos of each step for future reference
- Write notes about what worked well
- Set multiple timers if needed
- Taste and adjust seasonings gradually
Recipe tested and perfected for home cooking. Makes 4 generous servings with simple ingredients you can find at any grocery store.
