Mongolian Ground Beef Noodles: A Bold, Savory Weeknight Favorite
Mongolian Ground Beef Noodles are a delicious fusion of tender noodles, richly seasoned ground beef, and a glossy, savory-sweet sauce inspired by classic Mongolian-style flavors. This dish delivers big taste with simple ingredients and comes together quickly, making it perfect for busy evenings when you still want something satisfying and comforting. The balance of soy sauce, garlic, ginger, and a touch of sweetness coats every strand of noodle and every bite of beef, creating a meal that feels indulgent yet easy to make at home.
Why This Dish Works So Well
What makes Mongolian Ground Beef Noodles special is the use of ground beef instead of sliced steak. Ground beef cooks faster, absorbs flavors more deeply, and makes the dish budget-friendly without sacrificing taste. Paired with noodles that soak up the sauce, this recipe delivers restaurant-style results with minimal effort.
Ingredients You’ll Need
- Ground beef (lean works best to avoid excess grease)
- Noodles (lo mein, spaghetti, or ramen-style noodles)
- Soy sauce
- Brown sugar (or honey for a slightly different sweetness)
- Garlic, finely minced
- Fresh ginger, grated (or ground ginger if needed)
- Hoisin sauce (optional but adds depth)
- Cornstarch (for thickening the sauce)
- Beef broth or water
- Green onions, sliced
- Neutral cooking oil (such as vegetable or canola oil)
- Optional vegetables: bell peppers, shredded carrots, or broccoli florets
- Optional heat: red pepper flakes or chili paste
Step-by-Step Method
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions until just tender. Drain them well and set aside. Lightly tossing the noodles with a bit of oil will keep them from sticking while you prepare the rest of the dish.
Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and hoisin sauce if using. In a separate small cup, mix cornstarch with a little beef broth or water until smooth. Combine this slurry with the sauce mixture and set it aside. This sauce is the heart of the dish, providing the signature sweet-and-savory Mongolian flavor.
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