If you’re craving a dish that perfectly balances savory, sweet, and a touch of spice, you’re going to adore this Mongolian Ground Beef and Noodles Recipe. It’s an absolute weeknight winner that combines tender ground beef with chewy udon noodles, all wrapped up in a luscious sauce that’s rich with garlic, soy, and just the right hint of ginger. Whether you’re feeding the family or looking for a comforting solo dinner, this recipe delivers bold flavors with an easy, satisfying prep that feels like a restaurant-quality meal made right in your own kitchen.
Ingredients You’ll Need
Gathering simple, readily available ingredients lets the authentic flavors shine through in this Mongolian Ground Beef and Noodles Recipe. Each component plays a role in creating that unbeatable combination of tender meat, silky noodles, and a sauce that’s bursting with umami and sweetness.
- 1 pound lean ground beef: Provides the hearty, meaty base with just the right amount of richness.
- 10 ounces udon noodles: These thick, chewy noodles soak up the sauce beautifully and add a wonderful texture.
- 4 cloves garlic, minced: Delivers pungent aroma and depth to the dish—don’t skip it!
- ½ cup soy sauce: The salty backbone that adds intense umami flavor.
- ¼ cup brown sugar: Balances the soy with a sweet caramel note that makes every bite addictive.
- ¼ cup beef broth: Adds moisture and a subtle beefy richness to the sauce.
- 2 tablespoons hoisin sauce: Brings a slightly sweet, tangy, and complex flavor that elevates the sauce.
- 2 teaspoons ginger paste or grated ginger: Adds warmth and a fresh zing that brightens the dish.
- 1 teaspoon red pepper flakes (optional): For those who love a bit of heat, this adds just the right kick.
- 2 tablespoons cornstarch: Used to thicken the sauce to a luscious, glossy finish.
- ¼ cup water: Mixed with cornstarch to create a smooth slurry for thickening.
How to Make Mongolian Ground Beef and Noodles Recipe
Step 1: Cook the Noodles
Start by cooking your udon noodles according to the package instructions. It’s important to not overcook them—they should be tender but still have a slight chew. Once cooked, drain them well and set aside. These noodles are the perfect canvas for the flavorful beef and sauce to shine.
Step 2: Cook the Ground Beef
Heat a large skillet over medium-high flame and add the lean ground beef. Cook until it’s mostly browned, breaking it up as it cooks to ensure even browning. Once the meat releases its juices and fat, add the minced garlic and sauté for about a minute until its aroma fills the kitchen. Drain any excess fat carefully to keep the dish from becoming greasy but still flavorful.
Step 3: Prepare the Sauce
While the beef is cooking, whisk together the soy sauce, brown sugar, beef broth, hoisin sauce, ginger paste, and red pepper flakes. This sauce mixture is where the magic happens—it’s a harmonious blend of salty, sweet, spicy, and savory elements that bring the dish alive.
Step 4: Combine Beef and Sauce
Pour the prepared sauce over the browned ground beef in the skillet. Stir well to blend all those gorgeous flavors. Let the beef finish cooking in the sauce so it gets fully infused with that deep Mongolian-inspired taste.
Step 5: Add the Noodles
Once the beef is perfectly coated with sauce, add the cooked udon noodles to the skillet. Toss everything together gently but thoroughly, ensuring every noodle is coated with that luscious sauce.
Step 6: Thicken the Sauce
In a small bowl, mix cornstarch and water until smooth. Pour this slurry over the skillet mixture and keep cooking while stirring constantly. You’ll notice the sauce starts to thicken and take on a glossy, rich texture that clings beautifully to the noodles and beef.
Step 7: Serve Fresh and Hot
Once the sauce has thickened just right, remove the skillet from heat. Your Mongolian Ground Beef and Noodles Recipe is ready to serve immediately for the best flavor and texture experience.
How to Serve Mongolian Ground Beef and Noodles Recipe
Garnishes
Sprinkle some finely sliced green onions or fresh cilantro on top for a fresh burst of color and flavor. Toasted sesame seeds add a delightful nutty crunch that complements the saucy noodles perfectly. A squeeze of lime juice can also add a wonderful bright note if you’re feeling adventurous.
Side Dishes
This dish pairs beautifully with simple sides like steamed broccoli or sautéed snap peas for some green goodness that balances the richness. Crispy spring rolls or a light cucumber salad can add a refreshing contrast that makes the meal feel complete and satisfying without overwhelming your taste buds.
Creative Ways to Present
For a fun twist, serve your Mongolian Ground Beef and Noodles Recipe in individual bowls topped with a fried egg for extra indulgence. You could also stuff the mixture into lettuce cups for a handheld delight that’s perfect for casual dining or parties. Another idea is layering it in a casserole with a bit of grated cheese melted on top for a fusion-style comfort dish.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Mongolian Ground Beef and Noodles Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, making it just as delicious the next day.
Freezing
This recipe freezes well too! Portion it out into freezer-safe containers and freeze for up to 2 months. When you want a quick meal, simply thaw it overnight in the fridge and reheat gently.
Reheating
Reheat your leftovers on the stove over medium heat to keep the noodles from turning mushy, adding a splash of water or broth if needed to loosen the sauce. Alternatively, you can microwave it in short bursts, stirring in between to heat evenly.
FAQs
Can I use a different type of noodle?
Absolutely! While udon noodles are ideal for their thickness and chewiness, you can swap in other noodles like chow mein or even spaghetti in a pinch. Just adjust cooking times accordingly.
Is this recipe very spicy?
The recipe includes red pepper flakes as an optional ingredient. If you prefer milder flavors, simply omit them or add less to suit your heat tolerance. It’s very flexible!
Can I make this dish vegetarian?
Yes! Substitute the ground beef with plant-based crumbles or finely chopped mushrooms for a vegetarian twist that still captures the essence of the sauce and noodles.
What kind of ginger works best?
Fresh grated ginger or ginger paste both work great here. Fresh ginger offers a brighter, more aromatic flavor, but the paste is a convenient alternative if you’re pressed for time.
How thick should the sauce be?
The sauce should be just thick enough to coat the noodles and beef evenly without being too gluey. The cornstarch slurry will thicken it nicely in the last few minutes of cooking—watch for a rich, glossy finish.
Final Thoughts
This Mongolian Ground Beef and Noodles Recipe has become a go-to comfort food in my kitchen, loaded with irresistible flavors that come together effortlessly. It’s a phenomenal way to turn simple ingredients into a meal that feels special every single time. I can’t wait for you to try it and make it your own favorite!
Print
Mongolian Ground Beef and Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and easy Mongolian Ground Beef and Noodles recipe featuring tender udon noodles tossed in a savory, sweet, and slightly spicy sauce made with soy, hoisin, garlic, and ginger. Perfect for a quick 30-minute weeknight meal that serves 4.
Ingredients
Beef and Noodles
- 1 pound lean ground beef
- 10 ounces udon noodles
- 4 cloves garlic, minced (about 4 teaspoons)
Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup beef broth
- 2 tablespoons hoisin sauce
- 2 teaspoons ginger paste or grated ginger
- 1 teaspoon red pepper flakes, optional
Thickening Mixture
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Cook Noodles: Cook 10 ounces of udon noodles according to the package directions until tender. Drain and set aside to be combined later.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add 1 pound of lean ground beef and cook until mostly browned. Add the minced garlic and cook for about one minute until fragrant. Drain any excess fat from the skillet.
- Prepare Sauce: While the beef is cooking, whisk together ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 2 tablespoons hoisin sauce, 2 teaspoons ginger paste, and 1 teaspoon red pepper flakes (if using) in a bowl to create the savory sauce.
- Combine Beef and Sauce: Pour the prepared sauce mixture over the browned ground beef in the skillet and cook together, allowing the flavors to meld and finish cooking the beef in the sauce.
- Add Noodles: Add the cooked udon noodles to the skillet with the beef and sauce. Toss well to coat the noodles evenly with the sauce and beef mixture.
- Thicken Sauce: In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup water until smooth. Pour this mixture over the skillet and continue cooking and stirring until the sauce thickens to a glossy consistency, coating the beef and noodles.
- Serve: Remove the skillet from heat and serve the Mongolian ground beef and noodles immediately while warm and flavorful.
Notes
- Udon noodles can be substituted with other thick wheat noodles if unavailable.
- Adjust the amount of red pepper flakes based on your preferred spice level or omit if you want a milder dish.
- Make sure to drain excess fat after browning the beef to keep the dish from being greasy.
- The sauce thickens quickly once the cornstarch mixture is added; stir continuously to avoid lumps.
- For a gluten-free option, use tamari or gluten-free soy sauce and gluten-free noodles.
