A quick, savory, and sweet stir-fry, Mongolian Ground Beef Noodles combine tender ground beef with noodles tossed in a glossy sauce of soy, hoisin, garlic, ginger, and scallions. It’s the perfect weeknight dinner when I’m craving something comforting and full of flavor.

Why You’ll Love This Recipe

I love how fast and satisfying this recipe is. In under 30 minutes, I can bring together rich, Mongolian-inspired flavors without needing a long list of complicated ingredients. It’s flexible too—I switch up the noodles or adjust the heat and sweetness depending on what I’m craving. Plus, the leftovers are just as good the next day.

Ingredients

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

1 lb ground beef (≈ 450 g)
8–10 oz noodles (rice noodles, lo mein, or spaghetti) (≈ 225‑285 g)
3‑4 cloves garlic, minced
1 teaspoon fresh ginger, minced
½ cup low‑sodium soy sauce
2‑3 tablespoons hoisin sauce
¼ cup beef broth (or water)
¼ cup brown sugar
1 tablespoon cornstarch (mixed with cold water as slurry)
½ teaspoon red pepper flakes (optional)
½ teaspoon black pepper
Green onions, sliced, for garnish
Sesame seeds, for garnish (optional)
Oil for cooking

Directions

I start by boiling a large pot of water and cooking the noodles according to the package instructions. Once they’re done, I drain and set them aside.
In a large skillet or wok over medium-high heat, I brown the ground beef, breaking it up as it cooks. I drain the excess fat if necessary.
I stir in the minced garlic and ginger and sauté for about a minute until fragrant.
Then, I pour in the soy sauce, hoisin sauce, beef broth, brown sugar, red pepper flakes (if using), and black pepper. I mix it all together.
I add the cornstarch slurry and let the sauce simmer for 2–3 minutes until it thickens.
Next, I toss in the cooked noodles and stir until they’re fully coated and heated through.
Finally, I remove everything from heat and garnish with green onions and sesame seeds before serving hot.

Servings and timing

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 15–20 minutes

Variations

I like changing things up depending on what I have on hand:

I switch the noodles—spaghetti, rice noodles, or lo mein all work great.
To lower the sweetness, I simply reduce the brown sugar.
If I want extra heat, I add more red pepper flakes or a bit of fresh chopped chili.
For a lower-sodium version, I go for low-sodium soy sauce and cut back on hoisin sauce.
Sometimes I toss in steamed broccoli, snow peas, or julienned carrots for a veggie boost.

Storage/Reheating

Leftovers hold up really well. I store them in an airtight container in the fridge for up to 3–4 days. When reheating, I like to add a splash of water or broth to loosen the sauce and warm it gently on the stovetop or in the microwave.

FAQs

What kind of noodles work best for this dish?

I’ve had great results using lo mein, rice noodles, or even spaghetti. It really depends on what texture I’m in the mood for.

Can I make this recipe ahead of time?

Yes, I often prep it a day in advance and just reheat when I’m ready to eat. The flavors deepen overnight.

How can I make this dish less salty?

I use low-sodium soy sauce and reduce the hoisin sauce slightly. Also, adding extra noodles or vegetables helps dilute the saltiness.

Is there a vegetarian version of this recipe?

Absolutely. I swap the ground beef with crumbled tofu or plant-based ground and use vegetable broth instead of beef broth.

Can I freeze Mongolian Ground Beef Noodles?

I don’t usually freeze it, as the noodles can get a bit mushy after thawing. But the beef mixture freezes well separately for up to 2 months.

Conclusion

Mongolian Ground Beef Noodles is my go-to meal when I want something fast, flavorful, and satisfying. It brings that perfect balance of sweet, savory, and spicy, all in one pan. Whether I’m feeding the family or just myself, this dish always hits the spot.

Mongolian Ground Beef Noodles

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10‑15 minutes
Total Time: 15‑20 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir‑fry / One‑pot/noodles
Cuisine: Asian / Chinese style
Diet: Halal

Print Recipe

Description

A quick, savory and sweet stir‑fry of ground beef tossed with noodles in Mongolian‑style sauce, garlic, ginger and scallions.

Instructions

Bring a large pot of water to boil. Cook noodles according to package directions; drain and set aside.
In a large skillet or wok over medium‑high heat, cook the ground beef, breaking it up, until browned and cooked through. Drain off excess fat if needed.
Add garlic and ginger, sauté briefly until fragrant (about 1 minute).
Stir in soy sauce, hoisin sauce, beef broth, brown sugar, red pepper flakes, and black pepper. Mix well.
Add the cornstarch slurry to the sauce, stir, and let simmer until the sauce thickens (about 2‑3 minutes).
Add the cooked noodles; toss everything together so noodles are fully coated in the sauce. Heat through for a minute or two.
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot.

Notes

You can use different types of noodles: rice noodles, lo mein, spaghetti etc.
For less sweetness, reduce brown sugar.
If sauce becomes too thick, add a splash more broth or water.
To make it more spicy, increase red pepper flakes or add fresh chili.
For lower sodium, use low‑sodium soy sauce and reduce/swap hoisin sauce.
Leftovers store well in fridge for ~3‑4 days; reheat gently, adding a bit of water if sauce has thickened too much.