I reimagine classic Beef Noodles as a vibrant, quick weeknight dish showcasing fresh ingredients that fits perfectly in my Asian Dinners collection.

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When I first plated Mongolian Ground Beef Noodles I couldn’t believe how vibrant it looked, almost too pretty to dive into. The savory ground beef tangled with wide egg noodles gives each bite a chewy, meaty hit that still feels bright and never heavy.

I keep finding excuses to make it again, it fits right into my Asian Dinners rotation and even earned a permanent page in my Beef Recipes Easy stash. People always tell me it tastes richer than they expect and then beg for details, which I totally tease them about, because curiosity is half the fun.

Ingredients

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Ground beef brings rich protein and savory fat, makes the sauce hearty and satisfying.
Wide egg noodles soak up sauce, add carbs and comforting chewy texture.
Garlic gives pungent aromatic kick, small amounts add big flavor and depth.
Fresh ginger adds bright spicy warmth and a little fresh zip to dish.
Soy sauce delivers salty umami backbone, low sodium version tames the salt.
Brown sugar brings caramel sweetness, kinda balances savory notes but watch portions.
Broccoli adds fiber vitamins and a crisp green contrast to heavy meat.
Toasted sesame oil is tiny but potent, gives nutty aroma and finish.

Ingredient Quantities

1 lb (450 g) ground beef, 80% lean

12 oz (340 g) wide egg noodles or lo mein noodles

3 tbsp vegetable oil

4 cloves garlic, minced

1 tbsp fresh ginger, minced

1 medium yellow onion, thinly sliced

4 green onions, sliced

1/3 cup (80 ml) low sodium soy sauce

3 tbs packed brown sugar

1 tbsp hoisin sauce, optional

1 tbsp corn starch

3 tbsp (45 ml) water

1 tsp toasted sesame oil

1 cup Broccoli florets

1 medium red bell pepper, thinly sliced

1 medium carrot, julienned

1/2 tsp crushed red pepper flakes, optional

1/2 tsp kosher salt and 1/4 tsp black pepper

1 tbsp toasted sesame seeds, optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook the egg or lo mein noodles according to package directions until just al dente, drain and reserve about 1/4 cup pasta water, set noodles aside.

2. Whisk together 1/3 cup low sodium soy sauce, 3 tbsp packed brown sugar, 1 tbsp hoisin sauce if using, and 1 tsp toasted sesame oil plus 1/2 tsp crushed red pepper flakes if you like heat.

3. Make a slurry by dissolving 1 tbsp corn starch into 3 tbsp water, stir until smooth so it wont clump.

4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium high heat. Add 1 lb ground beef, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, break it up and brown until no longer pink and some edges are crispy, then transfer beef to a bowl leaving a little fat in the pan.

5. Add the remaining 1 tbsp vegetable oil to the pan, toss in 1 medium thinly sliced yellow onion, 4 cloves minced garlic, and 1 tbsp minced fresh ginger, cook 1 to 2 minutes until fragrant.

6. Add 1 cup broccoli florets, 1 medium thinly sliced red bell pepper, and 1 medium julienned carrot, stir fry on high for 3 to 4 minutes until veggies are bright and just tender crisp.

7. Return the browned beef to the pan, pour in the soy-brown sugar sauce, stir and bring to a simmer so flavors meld.

8. Stir in the cornstarch slurry and cook 1 to 2 minutes until the sauce thickens; if it gets too thick loosen with a splash of the reserved pasta water.

9. Add the cooked noodles and most of the sliced green onions, toss everything together over the heat for another minute so the noodles soak up the sauce, taste and adjust salt or sugar if needed, finish with a drizzle more sesame oil off the heat.

10. Serve hot topped with the rest of the green onions and 1 tbsp toasted sesame seeds if you want, and yes its even better the next day so dont be shy about making extra.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander or fine mesh strainer to drain and catch pasta water
3. Large skillet or wok for browning beef and stir frying veggies
4. Heatproof spatula or wooden spoon to break up beef and stir everything
5. Chef knife for slicing onion, pepper and julienning carrot
6. Cutting board
7. Two mixing bowls (one for the sauce, one to hold browned beef or slurry)
8. Measuring cups and spoons plus a whisk for the sauce and slurry
9. Tongs or chopsticks to toss the noodles with the sauce

FAQ

Can I use a different noodle or pasta if I don't have wide egg noodles?

Yes. Lo mein or chow mein noodles work great, even fresh ramen or spaghetti in a pinch. Just cook them al dente, drain well and toss right away so they dont get gummy.

How do I get the sauce thick and glossy like in restaurants?

Make the cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) and add it while the sauce is simmering. Cook a minute until it thickens and turns glossy. If it gets too thick, loosen with a splash of hot noodle water.

What's the best way to keep the beef flavorful and not soggy?

Use high heat and dont overcrowd the pan so the beef can brown and get little crispy bits. Drain excess fat if it's a lot, then stir in aromatics (garlic, ginger, onion) before the sauce so flavors concentrate.

Can I make this ahead, freeze it, or store leftovers?

Yes, sauce and cooked beef store 3 to 4 days in the fridge, noodles separate up to 2 days. Put everything together when reheating. Freezing cooked noodles makes them mushy, but you can freeze the beef and sauce for up to 2 months.

How do I adjust sweetness or heat?

Cut the brown sugar for less sweet, add a little hoisin for deeper sweetness. For heat add crushed red pepper flakes, sriracha or a dash of chili oil. Taste and tweak a little at a time.

Want to skip beef or make it vegetarian?

Swap in crumbled firm tofu, tempeh, or shredded king oyster mushrooms. Brown them well, use the same sauce, and add a splash of soy or mushroom sauce for extra umami.

Mongolian Ground Beef Noodles Homemade Recipes Substitutions and Variations

Ground beef: Ground turkey works well it’s leaner so add a tablespoon oil while browning; ground pork gives a richer flavor and more fat; crumbled firm tofu pressed and seasoned for a vegetarian swap; finely chopped mushrooms or walnuts mixed with soy sauce for a meaty vegan texture.
Wide egg noodles or lo mein noodles: Udon or thick wheat noodles for chewiness; rice noodles for a gluten free option cook them per package; spaghetti works in a pinch just toss well with sauce; fresh chow mein noodles if you can find them.
Low sodium soy sauce: Tamari is basically the same and is gluten free; coconut aminos is soy free and sweeter use the same amount but the taste will be milder; liquid aminos works like soy sauce but has a slightly different salt profile; if you use regular soy sauce cut back on added salt.
Corn starch: All purpose flour works as a thickener use about twice the amount and cook a bit longer to remove raw flour taste; arrowroot powder or tapioca starch are 1 to 1 swaps and give a glossy sauce; potato starch also works use the same amount and add it at the end off the heat to avoid breakdown.

Pro Tips

– Save about a 1/4 cup of the noodle cooking water and undercook the noodles just a touch so they finish in the pan, they’ll soak up the sauce better; if the sauce goes gluey, a splash of that hot pasta water fixes it fast.

– Press the ground beef into a thin, even layer and let it sear on high without fussing it around, you’ll get little crispy bits that add so much flavor, then drain off excess fat so the sauce isnt greasy.

– Whisk the cornstarch into cold water until totally smooth before adding it to the hot sauce, and add it while the sauce is simmering not boiling, if it thickens too much just loosen with reserved pasta water.

– Cut veggies evenly and cook on high so they stay bright and crisp, add garlic and ginger just after the onions so they dont burn, finish with a drizzle of sesame oil off the heat and extra green onions or toasted sesame seeds for crunch, leftovers actually taste better next day so dont be shy about making extra.

Mongolian Ground Beef Noodles Homemade Recipes

Recipe by Nicky Smith

0.0 from 0 votes

I reimagine classic Beef Noodles as a vibrant, quick weeknight dish showcasing fresh ingredients that fits perfectly in my Asian Dinners collection.

Servings

servings

Calories

818

kcal

Equipment: 1. Large pot for boiling the noodles
2. Colander or fine mesh strainer to drain and catch pasta water
3. Large skillet or wok for browning beef and stir frying veggies
4. Heatproof spatula or wooden spoon to break up beef and stir everything
5. Chef knife for slicing onion, pepper and julienning carrot
6. Cutting board
7. Two mixing bowls (one for the sauce, one to hold browned beef or slurry)
8. Measuring cups and spoons plus a whisk for the sauce and slurry
9. Tongs or chopsticks to toss the noodles with the sauce

Ingredients

1 lb (450 g) ground beef, 80% lean
12 oz (340 g) wide egg noodles or lo mein noodles
3 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium yellow onion, thinly sliced
4 green onions, sliced
1/3 cup (80 ml) low sodium soy sauce
3 tbs packed brown sugar
1 tbsp hoisin sauce, optional
1 tbsp corn starch
3 tbsp (45 ml) water
1 tsp toasted sesame oil
1 cup Broccoli florets
1 medium red bell pepper, thinly sliced
1 medium carrot, julienned
1/2 tsp crushed red pepper flakes, optional
1/2 tsp kosher salt and 1/4 tsp black pepper
1 tbsp toasted sesame seeds, optional

Directions

Bring a large pot of salted water to a boil and cook the egg or lo mein noodles according to package directions until just al dente, drain and reserve about 1/4 cup pasta water, set noodles aside.
Whisk together 1/3 cup low sodium soy sauce, 3 tbsp packed brown sugar, 1 tbsp hoisin sauce if using, and 1 tsp toasted sesame oil plus 1/2 tsp crushed red pepper flakes if you like heat.
Make a slurry by dissolving 1 tbsp corn starch into 3 tbsp water, stir until smooth so it wont clump.
Heat 2 tbsp vegetable oil in a large skillet or wok over medium high heat. Add 1 lb ground beef, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, break it up and brown until no longer pink and some edges are crispy, then transfer beef to a bowl leaving a little fat in the pan.
Add the remaining 1 tbsp vegetable oil to the pan, toss in 1 medium thinly sliced yellow onion, 4 cloves minced garlic, and 1 tbsp minced fresh ginger, cook 1 to 2 minutes until fragrant.
Add 1 cup broccoli florets, 1 medium thinly sliced red bell pepper, and 1 medium julienned carrot, stir fry on high for 3 to 4 minutes until veggies are bright and just tender crisp.
Return the browned beef to the pan, pour in the soy-brown sugar sauce, stir and bring to a simmer so flavors meld.
Stir in the cornstarch slurry and cook 1 to 2 minutes until the sauce thickens; if it gets too thick loosen with a splash of the reserved pasta water.
Add the cooked noodles and most of the sliced green onions, toss everything together over the heat for another minute so the noodles soak up the sauce, taste and adjust salt or sugar if needed, finish with a drizzle more sesame oil off the heat.
Serve hot topped with the rest of the green onions and 1 tbsp toasted sesame seeds if you want, and yes its even better the next day so dont be shy about making extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.