I can’t get over how these glossy Mongolian noodles turn simple ground beef into a sweet, spicy, better-than-takeout dinner in just 30 minutes. One pan, big flavor, and a sauce so good it steals the whole show.

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I’m obsessed with these Ground Beef Mongolian Noodles because they hit that takeout craving without making me wait around or spend too much. The sauce is glossy, sweet, salty, a little spicy, and it clings to every bite like it means business.

I love how the ground beef makes it rich and satisfying, while the hoisin sauce brings that deep, sticky-savoriness I can’t stop chasing. And honestly, this is the kind of dinner I want after a long day when my patience is gone but my appetite is loud.

Big flavor. Minimal drama.

Exactly my kind of weeknight meal.

Ingredients

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Ground beef makes it hearty, savory, and weeknight-friendly without feeling fancy.
Lo mein or egg noodles soak up sauce like they were built for it.
Vegetable oil keeps everything sizzling and helps the beef brown nicely.
Garlic brings that bold, cozy smell you’ll notice right away.
Fresh ginger adds a warm bite that keeps the sauce from tasting flat.
Green onions give freshness, color, and a little crunch at the end.
Soy sauce brings salty depth, but low sodium keeps it from going overboard.
Hoisin sauce adds sticky sweetness and that takeout-style vibe.
Brown sugar balances the salty stuff and helps the sauce cling.
Beef broth makes the sauce richer, while water totally works too.
Rice vinegar adds a tiny tang so it’s not too sweet.
Cornstarch slurry thickens everything into that glossy noodle-coating sauce.
Toasted sesame oil is strong, nutty, and honestly a little goes far.
Plus red pepper flakes or sriracha bring heat if you’re into that.
Basically, sesame seeds and black pepper finish it with texture and bite.

Ingredient Quantities

1 pound ground beef (about 80 to 85 percent lean)

12 ounces lo mein noodles or wide egg noodles (fresh or dried)

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

4 green onions, sliced, whites and greens separated

1/3 cup low sodium soy sauce

1/4 cup hoisin sauce

3 tablespoons packed brown sugar

1/2 cup low sodium beef broth or water

1 tablespoon rice vinegar

1 tablespoon cornstarch

1/4 cup cold water (for the cornstarch slurry)

1 teaspoon toasted sesame oil

1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha, optional

1 tablespoon sesame seeds, optional

Salt and freshly ground black pepper, to taste

How to Make this

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1. Cook the lo mein or wide egg noodles according to package directions until al dente, drain and set aside.

2. In a small bowl whisk together soy sauce, hoisin sauce, brown sugar, beef broth or water, rice vinegar, and crushed red pepper flakes or sriracha if using; set sauce aside.

3. In a cup combine cornstarch and 1/4 cup cold water to make a slurry and set aside.

4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat; add ground beef, season with salt and pepper, and cook until browned and mostly cooked through, breaking it up as it cooks; drain excess fat if needed.

5. Push beef to the side, add remaining 1 tablespoon vegetable oil to the pan, add garlic, ginger, and the white parts of the green onions, and cook 30 to 45 seconds until fragrant.

6. Pour the prepared sauce into the pan with the beef and aromatics, bring to a simmer, then stir in the cornstarch slurry; simmer 1 to 2 minutes until the sauce thickens and becomes glossy.

7. Add the cooked noodles to the pan and toss gently to coat everything in the sauce; drizzle in toasted sesame oil, taste, and adjust seasoning with salt, pepper, or extra soy if needed.

8. Remove from heat, garnish with the green parts of the sliced green onions and sesame seeds, and serve immediately.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander to drain noodles
3. Large skillet or wok for cooking the beef and sauce
4. Small bowl for the sauce and a separate cup or small bowl for the cornstarch slurry
5. Whisk or fork to combine sauces and slurry
6. Heatproof spatula or wooden spoon for breaking up the beef and stirring
7. Chef knife and cutting board for garlic, ginger, and green onions
8. Measuring cups and measuring spoons for sauces, sugar, and liquids
9. Tongs or chopsticks to toss the noodles with the sauce
10. Small serving bowl or spoon for sesame seeds and a final drizzle of sesame oil

FAQ

Can I use a different protein instead of ground beef? Yes. Ground pork or ground turkey work well; adjust cooking time until browned. For a lighter option use ground chicken but add a touch more soy or hoisin for flavor.

What noodle should I use if I do not have lo mein? Wide egg noodles, fresh or dried, are an excellent substitute. Spaghetti or linguine can work in a pinch but cook until al dente and rinse to prevent sticking.

How do I adjust the sauce if it is too sweet or too salty? If too sweet reduce the brown sugar next time or add a splash more rice vinegar. If too salty dilute with a little extra beef broth or water and a small squeeze of rice vinegar to balance.

Can I make this ahead or freeze it? You can make the beef and sauce ahead and store in the refrigerator for up to 3 days. Store noodles separately to avoid sogginess. Freezing is not recommended for noodles, but the sauce and beef can be frozen for up to 2 months and thawed before combining with freshly cooked noodles.

How do I get the sauce to thicken properly? Mix the cornstarch with cold water to make a slurry before adding. Bring the sauce to a simmer after adding the slurry and stir until glossy and thickened, about 1 minute. If too thin add a touch more slurry; if too thick add a little broth or water.

Can I make this spicier or add more texture? Yes. Increase crushed red pepper flakes or sriracha to taste for heat. Add steamed or stir fried broccoli, bell peppers, or shredded carrots for more texture and color. Finish with toasted sesame seeds and sliced green onion tops for crunch.

Ground Beef Mongolian Noodles Recipe Substitutions and Variations

Ground beef: ground pork, ground turkey (use slightly less lean for more flavor), or plant-based crumbles seasoned with a splash of soy sauce
Lo mein noodles: spaghetti or fettuccine, fresh wide rice noodles, or cooked udon/soba noodles
Hoisin sauce: oyster sauce mixed with a teaspoon brown sugar, plum sauce, or a blend of miso and a little honey
Cornstarch (slurry): arrowroot powder, potato starch, or all-purpose flour mixed into a thin paste

Pro Tips

1. Cook the noodles just until al dente and rinse briefly under hot water if they start to stick while you finish the sauce. That way they will finish absorbing sauce without getting mushy.

2. Brown the beef over medium high heat and let it sit undisturbed for 30 to 60 seconds at a time so it develops some caramelized bits. Those browned bits add depth to the sauce.

3. Taste the sauce before adding the slurry. If it feels flat, a tiny splash more rice vinegar brightens it, a pinch more brown sugar smooths it, and a little extra soy adds umami. Add the cornstarch slurry only after you have the balance you like.

4. For the best texture and aroma, toss the noodles in the pan off the heat for the final coating and finish with the toasted sesame oil and scallion greens right before serving. The sesame oil loses its pop if it cooks too long.

Ground Beef Mongolian Noodles Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

749

kcal

Equipment: 1. Large pot for boiling the noodles
2. Colander to drain noodles
3. Large skillet or wok for cooking the beef and sauce
4. Small bowl for the sauce and a separate cup or small bowl for the cornstarch slurry
5. Whisk or fork to combine sauces and slurry
6. Heatproof spatula or wooden spoon for breaking up the beef and stirring
7. Chef knife and cutting board for garlic, ginger, and green onions
8. Measuring cups and measuring spoons for sauces, sugar, and liquids
9. Tongs or chopsticks to toss the noodles with the sauce
10. Small serving bowl or spoon for sesame seeds and a final drizzle of sesame oil

Ingredients

1 pound ground beef (about 80 to 85 percent lean)
12 ounces lo mein noodles or wide egg noodles (fresh or dried)
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 green onions, sliced, whites and greens separated
1/3 cup low sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons packed brown sugar
1/2 cup low sodium beef broth or water
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 cup cold water (for the cornstarch slurry)
1 teaspoon toasted sesame oil
1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha, optional
1 tablespoon sesame seeds, optional
Salt and freshly ground black pepper, to taste

Directions

Cook the lo mein or wide egg noodles according to package directions until al dente, drain and set aside.
In a small bowl whisk together soy sauce, hoisin sauce, brown sugar, beef broth or water, rice vinegar, and crushed red pepper flakes or sriracha if using; set sauce aside.
In a cup combine cornstarch and 1/4 cup cold water to make a slurry and set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat; add ground beef, season with salt and pepper, and cook until browned and mostly cooked through, breaking it up as it cooks; drain excess fat if needed.
Push beef to the side, add remaining 1 tablespoon vegetable oil to the pan, add garlic, ginger, and the white parts of the green onions, and cook 30 to 45 seconds until fragrant.
Pour the prepared sauce into the pan with the beef and aromatics, bring to a simmer, then stir in the cornstarch slurry; simmer 1 to 2 minutes until the sauce thickens and becomes glossy.
Add the cooked noodles to the pan and toss gently to coat everything in the sauce; drizzle in toasted sesame oil, taste, and adjust seasoning with salt, pepper, or extra soy if needed.
Remove from heat, garnish with the green parts of the sliced green onions and sesame seeds, and serve immediately.

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.