Mongolian Ground Beef Noodles
These Mongolian Ground Beef Noodles are my go-to when I want bold flavor fast. The sauce is rich, the noodles are comforting, and everything comes together in one skillet. Perfect for nights when I don’t want to overthink dinner.
Servings: 4 servings
Calories: 605kcal
Ingredients
- 8 ounces noodles use lo mein or ramen noodles
- 1 pound ground beef lean
- 1 tablespoon avocado oil
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ¼ cup soy sauce low sodium recommended
- ¼ cup hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce for deeper umami
- ½ teaspoons red pepper flakes optional for heat
- 2 teaspoons cornstarch plus 2 tablespoons water (slurry for thickening)
- 3 green onions sliced plus extra for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, add ground beef. Cook until browned and fully cooked, about 5-6 minutes. Drain excess fat if needed.
- Add garlic and ginger to the beef. Sauté for 1 minute until fragrant.
- In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, oyster sauce (if using), and red pepper flakes. Pour over the beef.
- Stir in the cornstarch slurry. Cook for 2-3 minutes until the sauce thickens.
- Toss the cooked noodles into the skillet with the beef and sauce. Mix until everything is well coated and heated through.
- Stir in green onions. Taste and adjust seasoning if needed.
- Add noodles to a bowl, garnished with sesame seeds and extra green onions.
Notes
- Use the right noodles. Lo mein, spaghetti, or ramen all work well. Cook them just until al dente so they stay firm when tossed with the sauce.
- Lean beef works best. Use 85–90% lean ground beef for a rich flavor without excess grease. Drain any extra fat before adding the sauce.
- Sauté aromatics briefly. Garlic and ginger only need about a minute—just enough to release their fragrance without burning.
- Adjust sweetness and spice. Taste the sauce before combining everything; add more brown sugar for sweetness or red pepper flakes for heat.
- Thicken gradually. Stir the cornstarch slurry in slowly, letting the sauce simmer until glossy and slightly sticky.
- Toss noodles well. Use tongs to coat every strand evenly in the savory sauce so no flavor goes to waste.
- Add vegetables. Stir-fry bell peppers, shredded carrots, or snap peas with the beef for extra color, crunch, and nutrition.
- Finish with freshness. Green onions and sesame seeds add brightness and texture to balance the sweet-salty sauce.
- Make it gluten-free. Substitute tamari for soy sauce and use gluten-free noodles or rice noodles.
- Reheat gently. Warm leftovers in a skillet with a splash of water or soy sauce to loosen the noodles and revive the flavor.
Nutrition
Calories: 605kcal | Carbohydrates: 57g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1298mg | Potassium: 536mg | Fiber: 3g | Sugar: 10g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 4mg