Name: Mongolian Ground Beef Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb lean ground beef; 2–6 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1/3 cup low-sodium soy sauce; 1/3 cup beef broth; 1/4 cup brown sugar; 2 tablespoons hoisin sauce; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 8 oz noodles (linguine, spaghetti, lo mein, or rice noodles); 2 teaspoons cornstarch + 2 tablespoons water (optional, for slurry); 2–3 green onions, chopped (for garnish)

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I make this Mongolian Ground Beef Noodles recipe when I want something fast, flavorful, and comforting. Ground beef, savory-sweet sauce, noodles—all come together in about 15-20 minutes.

Mongolian Ground Beef Noodles

Why You’ll Love This Recipe

I love that this dish:

comes together quickly on weeknights;
uses simple pantry ingredients (soy sauce, brown sugar, hoisin, garlic, ginger);
satisfies savory, sweet, a little spicy cravings;
can be easily customized (different noodles, adjust spice, swap meat).

Ingredients

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

1 lb ground beef (I use lean)
garlic, minced (about 2-6 cloves depending how garlicky I feel)
fresh ginger, minced
soy sauce (preferably low sodium)
beef broth
brown sugar
hoisin sauce
red pepper flakes (optional, for heat)
black pepper
noodles of choice (linguine, spaghetti, lo mein, rice noodles…)
green onions, chopped (for garnish)
cornstarch + water (slurry to thicken sauce, optional)

Directions

Bring a pot of water to boil and cook your noodles per package instructions (I usually undercook just a bit because they’ll cook more later with sauce).
While noodles are boiling, brown the ground beef in a large skillet over medium-high heat. Add minced garlic and ginger near the end of browning, breaking up beef as it cooks. Drain excess fat if needed.
In a small bowl, mix together soy sauce, beef broth, brown sugar, hoisin sauce, black pepper, and red pepper flakes (if using). If using cornstarch, also mix slurry (cornstarch + water).
Add the sauce mixture to the beef in skillet. Bring to a low boil, then reduce heat and simmer a few minutes so flavors meld and sauce thickens (if using slurry, add it now).
Drain noodles and add them into the skillet. Toss well so noodles are coated with sauce & beef. Let them sit maybe a minute so noodles absorb flavor.
Garnish with chopped green onions. Serve hot.

Servings and timing

Servings: about 4–6 (depending on appetite and noodle amount)
Prep time: ~5 minutes
Cook time: ~10-15 minutes
Total time: ~15-20 minutes

Variations

Swap ground beef for ground chicken or turkey if I want a lighter flavor.
Use different noodles: lo mein, udon, rice noodles, spaghetti, linguine—whatever I have on hand.
Adjust sweetness by reducing brown sugar, or change type of sweetener (maple syrup, honey) if I don’t have sugar.
Make it spicier: add more red pepper flakes, or even some chili paste or fresh chopped chilis.
Add vegetables: bell peppers, carrots, broccoli, snap peas—all added in after the beef browns and before adding sauce.

storage/reheating

Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently: microwave or in skillet over low heat (I add a splash of water or broth to loosen the sauce if it thickens too much).
I don’t recommend freezing, because the texture of the noodles and sauce may change (becomes a bit mushy or the sauce separates).

FAQs

What kind of noodles work best?

I’ve tried this with lo mein, rice noodles, spaghetti, linguine—each works. Thicker or chewier noodles hold up well. If noodles are very thin, I make sure not to overcook because they continue cooking when mixed with the sauce.

Can I make this gluten-free?

Yes. I use gluten-free soy sauce or tamari, and gluten-free noodles (rice noodles, or other GF pasta). I also check labels of hoisin sauce since some brands contain wheat.

How can I adjust the sweetness or salt?

I usually reduce the brown sugar a bit if I want less sweet. Using low-sodium soy sauce balances saltiness. I taste after the sauce simmers so I can adjust before mixing noodles in.

Is this recipe spicy?

It’s mildly spicy if I include red pepper flakes. If I want more heat, I add extra flakes, chili paste, or hot sauce. If I want it mild, I leave the spice out.

Can I prep parts of this ahead of time?

Yes. I sometimes brown the beef, mince garlic and ginger in advance, and mix sauce ahead. Then when I want dinner, I just cook noodles and combine everything. This saves me time on busy nights.

Conclusion

I always keep this Mongolian Ground Beef Noodles recipe in my rotation because it’s quick, satisfying, and flexible. It hits the flavors just right—sweet, savory, a touch of heat—and is easy to adapt with whatever I have in the kitchen. I love how simple it is, and I think you will too.