Name: Mongolian Ground Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mongolian / Asian fusion
Ingredients: 500 g ground beef; 250 g egg noodles (or your choice of noodles); 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; ½ cup soy sauce; ¼ cup brown sugar; ½ cup water or beef broth; 2 tablespoons vegetable oil; ½ teaspoon crushed red pepper flakes (optional); 2 green onions, sliced; Sesame seeds for garnish (optional)

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A savory and comforting dish, Mongolian Ground Beef Noodles are all about flavor and ease. I cook ground beef in a sweet and salty Mongolian-style sauce, then toss it with tender noodles to create a weeknight meal that hits all the right notes. It’s rich, filling, and comes together in just one skillet.

Why I Love This Recipe

I love how quick and satisfying this dish is. In just about 25 minutes, I can get a full-flavored dinner on the table that feels like takeout but tastes even better homemade. The ground beef soaks up the bold, garlicky soy-based sauce, and the noodles tie everything together into a hearty, crave-worthy meal. It’s flexible too—I often throw in extra veggies or swap the noodles based on what I have on hand.

Ingredients

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

500 g ground beef
250 g egg noodles (or any noodles I prefer)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
½ cup soy sauce
¼ cup brown sugar
½ cup water or beef broth
2 tablespoons vegetable oil
½ teaspoon crushed red pepper flakes (optional)
2 green onions, sliced
Sesame seeds for garnish (optional)

Directions

I start by cooking the noodles according to the package instructions. Once done, I drain them and set them aside.
In a large skillet or wok, I heat the vegetable oil over medium-high heat.
I add the ground beef and cook it until it’s browned and fully cooked, breaking it apart as it cooks.
Then I add the minced garlic and ginger, letting them sauté for 1–2 minutes until they become fragrant.
While the aromatics cook, I whisk together the soy sauce, brown sugar, and water (or broth) in a small bowl.
I pour this sauce into the skillet with the beef, stirring everything together and letting it simmer for 3–5 minutes to thicken slightly.
If I’m in the mood for spice, I toss in some red pepper flakes at this point.
I add the cooked noodles to the skillet and mix them in so they get coated in that rich, savory sauce.
Finally, I garnish the dish with sliced green onions and a sprinkle of sesame seeds before serving warm.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I like switching things up with this recipe depending on what I have in my kitchen:

For added color and crunch, I stir in sliced bell peppers, carrots, or snap peas during the last few minutes of cooking.
When I want a sweeter version, I sometimes add a spoonful of hoisin sauce.
To control the spice level, I can easily add more crushed red pepper or leave it out completely.
If I don’t have egg noodles, I’ve used spaghetti or ramen, and it works just as well.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too—just about 1–2 minutes, stirring halfway through to make sure it’s evenly heated.

FAQs

How can I make this dish gluten-free?

To make this gluten-free, I use gluten-free soy sauce (or tamari) and pair it with gluten-free noodles like rice noodles or soba made from 100% buckwheat.

Can I use ground turkey or chicken instead of beef?

Absolutely. I’ve swapped the ground beef for turkey and chicken in the past, and it still tastes great. Just know the flavor will be a bit lighter.

Can I make this dish ahead of time?

Yes, I sometimes make it a day ahead. The flavors deepen overnight, and I just reheat it before serving.

What type of noodles work best?

I usually go for egg noodles, but I’ve also had success with spaghetti, ramen, or even udon. It really depends on what texture I’m after.

Is this recipe spicy?

It’s only mildly spicy if I add the red pepper flakes. If I skip them, it’s a very kid-friendly, non-spicy meal.

Conclusion

Mongolian Ground Beef Noodles are a fast and delicious way to satisfy that craving for bold, Asian-inspired flavors without leaving the house. I love how customizable it is and how quickly it comes together, making it perfect for busy weeknights or last-minute dinners. Once I tried it, it quickly became a staple in my meal rotation.

Mongolian Ground Beef Noodles

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop / Stir‑fry
Cuisine: Mongolian / Asian fusion
Diet: Halal

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Description

A savory and comforting dish of ground beef cooked in a Mongolian‑style sauce, tossed with noodles.

Instructions

Cook the noodles according to package instructions, then drain and set aside.
In a large skillet or wok, heat vegetable oil over medium‑high heat.
Add the ground beef and cook, breaking it apart, until browned and cooked through.
Add garlic and ginger, sauté 1–2 minutes until fragrant.
In a small bowl, mix soy sauce, brown sugar, and water (or beef broth).
Pour the sauce mixture into the skillet with the beef. Stir and cook 3–5 minutes until slightly thickened.
If using, add crushed red pepper flakes and stir.
Toss the cooked noodles into the skillet and mix so the noodles are well coated with sauce and beef.
Garnish with sliced green onions and sesame seeds, then serve warm.