Easy Mongolian Ground Beef Noodles for Quick Weeknight Dinner

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An Introduction to Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles might become your new favorite dish if you want something quick, tasty, and filling. This simple recipe mixes soft noodles with tasty ground beef with a creamy, sweet, and somewhat spicy sauce. This recipe is perfect for hectic weeknights because it makes a lot of food with little work. This recipe is perfect for when you want to make comfort food or surprise your family and friends with an Asian-inspired cuisine.

What is it about Mongolian Ground Beef Noodles that makes them special?

The tastes of Mongolian Ground Beef Noodles are wonderfully balanced, which makes them stand out. The soy sauce, hoisin, and brown sugar work together to make a sweet and savory flavor. The red pepper flakes offer a little spice if you want. This meal is a terrific alternative to takeout because you can choose the ingredients and make it your own. Ground beef is easy to work with, and when you add linguine or other pasta, it makes the dish hearty and tasty. It tastes great and doesn’t cost much. It only takes 30 minutes to make!

Things you need to make Mongolian Ground Beef Noodles

Here are the most important things you’ll need to cook this tasty dinner. The amounts can be changed based on taste, and I’ll also propose some substitutions if you need them.

1 pound of ground beef; lean ground beef is great for a light meal.
5 cloves of garlic, minced—adds richness and smell
1/3 cup of brown sugar to give it that Mongolian sweetness
1/4 cup of beef broth adds depth to the sauce’s flavor.
1/3 cup soy sauce, which is the savory basis. If you like, you can use low-sodium soy sauce.
3 tablespoons of hoisin sauce offer a sweet and savory flavor.
1/2 teaspoon of ground ginger for warmth and a hint of spice
1/2 teaspoon of ground black pepper adds to the flavor of the whole dish.
A pinch of red pepper flakes for a spicy kick (optional).
10 ounces of linguine. You can substitute other long pasta, such spaghetti or rice noodles, if you want to make it gluten-free.
1 tablespoon of cornstarch to make the sauce thicker
2 tablespoons of water to mix in the cornstarch
4 sliced green onions to add color and freshness

Things You Need for the Kitchen

These kitchen gadgets can help you cook Mongolian Ground Beef Noodles quickly and easily:

Big pot for boiling spaghetti
A big frying pan or skillet for browning the meat
A knife and a cutting board for slicing garlic and green onions
For precise measurements, use measuring cups and spoons.
A little bowl for combining cornstarch
Use tongs or a big spoon to toss the noodles.

How to Make Mongolian Ground Beef Noodles in Steps

Make the pasta
Start by heating a lot of salted water in a big pot and adding the linguine (or other pasta you want). Follow the directions on the package to cook it until it is al dente. After cooking, drain the pasta and put it aside.
Brown the ground beef
Put a big skillet over medium-high heat while the pasta cooks. Add the ground beef and heat it until it is browned, breaking it up into little pieces as it cooks. To make the dish lighter, get rid of any extra fat. When the steak is done cooking, turn the heat down to medium.
Add garlic and other spices
After that, add the minced garlic to the steak that has been browned and cook for approximately a minute, or until it smells good. After that, add the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes (if you’re using them). Mix everything together well so that the flavors can mix.
Make the Sauce Thicker
Mix the cornstarch and water together in a small bowl until smooth. Put this mixture in the skillet and mix it into the sauce. Let the sauce simmer on low heat for a few minutes until it thickens to the level you want.
Mix in with the noodles
After the sauce has thickened, add the linguine that has been cooked and drained to the skillet. Mix the noodles well with the sauce until they are all covered. Let the noodles and beef cook together for 2 to 3 minutes so that the flavors can really soak into the pasta.
Add a garnish and serve
For a fresh, colorful touch, scatter the sliced green onions on top of the dish at the end. Serve the Mongolian Ground Beef Noodles hot and enjoy every bite!

How to Make Perfect Mongolian Ground Beef Noodles

To keep the sauce from being too fatty, use lean ground beef. Taking off the fat will also help the meal stay light.
You can change the amount of brown sugar or soy sauce to get the right balance between sweet and salty.
Don’t overcook the pasta; it will hold up better in the sauce and have a better texture if it’s al dente.
You may change the heat by changing how much red pepper flakes you use. Start with a small amount and add more as needed.

Changes and substitutions

You can use ground turkey, chicken, or even tofu instead of ground beef for a lighter or vegetarian version.
Try different kinds of noodles. Rice noodles or gluten-free spaghetti work great in this meal if you can’t eat gluten.
Put in some vegetables: Add some stir-fried vegetables, like bell peppers, carrots, or snap peas, to make it more colorful and healthy.
Keep it low in carbs: Try zucchini noodles or spaghetti squash instead for a healthier option.

Suggestions for Serving

You can eat Mongolian Ground Beef Noodles by themselves as a full dinner, but they also go great with:

Broccoli, bok choy, or green beans are terrific sides for steamed vegetables.
A simple cucumber or mixed greens salad with a light dressing goes well with the richness of the entrée.
You may also serve the beef mixture over a bed of steaming white or brown rice for a new spin.

How to keep Mongolian ground beef noodles and heat them up again

Put any leftover noodles in a container that won’t let air in and put them in the fridge for up to three days.

To reheat the noodles, put them on the burner over medium heat and add a little beef stock or water to the sauce to make it moist again. You may also microwave them for brief amounts of time, stirring them in between to keep the noodles from getting too dry.

Things You Shouldn’t Do

Overcooking the noodles: Make careful to cook the pasta until it is al dente, because it will keep cooking when you add the sauce.
Using too much fat: Always drain out any extra fat from the ground beef, otherwise the meal can get greasy.
Not making the sauce thick enough: Make sure the cornstarch mixture is completely dissolved before adding it to the skillet. Let the sauce simmer until it thickens.

Frequently Asked Questions about Mongolian Ground Beef Noodles

Q: Is it okay to use a different kind of pasta?
A: Of course! You may use spaghetti, fettuccine, or even egg noodles in this meal.

Q: Is it possible to create this dish ahead of time?
A: Yes! You can prepare the steak and sauce ahead of time and then cook the pasta right before you serve it. Just heat up the sauce again and mix it with the noodles that have just been made.

Q: What can I do to make this dish gluten-free?
A: Use soy sauce that doesn’t have gluten in it and replace the linguine with gluten-free pasta or rice noodles.

Things to put in

1 pound of ground beef; lean ground beef is excellent for a lighter meal.
5 cloves of garlic, minced—adds flavor and depth
1/3 cup of brown sugar gives it that sweet Mongolian flavor.
1/4 cup beef broth—adds depth to the sauce’s flavor
1/3 cup soy sauce, which is the savory basis; use low-sodium soy sauce if you like.
3 tablespoons of hoisin sauce offer a sweet and savory layer.
1/2 teaspoon of ground ginger for warmth and a hint of spice
1/2 teaspoon of ground black pepper improves the taste of everything.
A pinch of red pepper flakes (optional) will make it spicy.
10 ounces of linguine. You can also use gluten-free long pasta like spaghetti or rice noodles.
1 tablespoon of cornstarch to make the sauce thicker
2 teaspoons of water to mix the cornstarch
4 green onions, cut into slices, to add color and freshness

Directions

Make the pasta
Start by heating a lot of salted water in a big pot and adding the linguine (or other pasta you want). Follow the directions on the package to cook it until it is al dente. After cooking, drain the pasta and put it aside.
Brown the ground beef
Put a big skillet over medium-high heat while the pasta cooks. Add the ground beef and heat it until it is browned, breaking it up into little pieces as it cooks. To make the dish lighter, get rid of any extra fat. When the steak is done cooking, turn the heat down to medium.
Add garlic and other spices
After that, add the minced garlic to the steak that has been browned and cook for approximately a minute, or until it smells good. After that, add the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes (if you’re using them). Mix everything together well so that the flavors can mix.
Make the Sauce Thicker
Mix the cornstarch and water together in a small bowl until smooth. Put this mixture in the skillet and mix it into the sauce. Let the sauce simmer on low heat for a few minutes until it thickens to the level you want.
Mix in with the noodles
After the sauce has thickened, add the linguine that has been cooked and drained to the skillet. Mix the noodles well with the sauce until they are completely covered. Let the meat and noodles simmer together for 2 to 3 minutes so that the flavors may properly soak into the pasta.
Add the garnish and serve
For a fresh, bright garnish, sprinkle the sliced green onions over the top of the dish. Serve the Mongolian Ground Beef Noodles hot and enjoy every delicious bite!

Ways to Serve