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image of realistic top down mise en place shot showing fresh lean ground beef linguine noodles soy sauce brown sugar garlic ginger green onions beef broth hoisin sauce sesame oil red pepper flakes cornstarch sesame seeds arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Mongolian Ground Beef Noodles

Unlike traditional Mongolian Beef, which needs thinly sliced steak, we use lean ground beef, which dramatically cuts the prep time while holding onto that signature sweet and savory sauce. It's perfect for busy families, incredibly budget-friendly, and delivers a huge flavor reward for minimal effort. Trust me, once you make this 15-minute mongolian ground beef noodles version, it will cycle through your weeknight rotation as fast as it does mine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Components
  • 1 pound ground beef lean (85/15 or 90/10 works best)
  • 10-12 oz noodles linguine, spaghetti, rice noodles, lo mein, or ramen noodles
The Flavor Bomb Sauce
  • 1/4 cup soy sauce use low-sodium if you're salt-conscious
  • 1/3 cup brown sugar packed light
  • 3 cloves garlic freshly minced
  • 1 tbsp ginger freshly minced
  • 1/2 cup beef broth
  • 2 tbsp cornstarch
  • 2 tbsp hoisin sauce optional but recommended
  • 1 tsp sesame oil used at the very end
Garnish & Heat
  • green onions sliced thin for freshness and color
  • red pepper flakes a pinch for heat, adjust according to your tolerance level
  • sesame seeds for a pretty presentation and crunch

Equipment

  • Large Skillet or Wok
  • Large pot
  • Colander

Method
 

  1. Start by boiling your water for the noodles. While the water is heating, mince your garlic and ginger, slice your green onions, and whisk together all the sauce ingredients: soy sauce, brown sugar, hoisin, beef broth, and cornstarch. Having this 'mise en place' ready is the secret to a successful 15-minute meal.
  2. Add the ground beef pasta (spaghetti or linguine) to the vigorously boiling water. Cook according to package directions, aiming for al dente. Reserve about a 1/2 cup of the starchy cooking water before draining. Drain the noodles and set them aside.
  3. Heat a large skillet or wok over medium-high heat. Add the ground beef. Break it up with a spoon and cook until it is fully browned. Drain any excess fat. This step is crucial for flavor; you want a nice sear on the beef.
  4. Reduce the heat to medium. Push the cooked beef to one side and add the minced garlic and ginger to the hot spot in the pan. Cook for about 30 seconds until fragrant—you'll know it's ready when you catch that powerful, mouthwatering scent wafting up. Be careful not to burn it!
  5. Whisk the pre-mixed sauce one more time and pour it immediately over the beef mixture. Increase the heat to medium-high. Bring the sauce to a gentle simmer, continuously stirring. The cornstarch will cause the sauce to thicken quickly into that gorgeous, glossy glaze we are looking for.
  6. Add the drained cooked noodles directly into the skillet with the saucy beef. Toss vigorously to ensure every strand is coated in the savory, sweet and saucy noodles mixture. If the sauce seems too thick, add a tablespoon or two of that reserved noodle water (it's pure liquid gold for texture!).
  7. Remove the skillet from the heat. Drizzle with a teaspoon of sesame oil for that essential toasted nuttiness. Toss again. Garnish generously with sliced green onions and a sprinkle of sesame seeds and red pepper flakes if desired. Serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 60gProtein: 25gFat: 18gSaturated Fat: 7gCholesterol: 80mgSodium: 1200mgPotassium: 350mgFiber: 3gSugar: 12gVitamin A: 600IUVitamin C: 2mgCalcium: 40mgIron: 3.5mg

Notes

Storage & Reheating: Allow the cooled mongolian ground beef noodles to transfer to an airtight container. It will keep well in the refrigerator for up to 3 to 4 days. The sauce tends to be absorbed fully by the noodles upon cooling, don't worry, it doesn't mean the dish is dry. The best way to reheat is on the stovetop. Place the leftovers in a skillet over medium heat. Add 1-2 tablespoons of water or beef broth to help loosen the sauce and prevent the noodles from sticking or drying out. Stir gently until heated through. Microwaving is faster but can compromise the texture of the noodles.
Variations: For gluten-free, use Tamari or coconut aminos instead of traditional soy sauce, and ensure you are using gluten-free noodles. For a Korean twist, swap out the hoisin sauce for a tablespoon of Gochujang (Korean chili paste) and add a dash of grated apple or pear to the sauce. For a vegetarian option, use ground turkey or chicken and add a splash of oil to the pan since these meats are generally leaner.
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