This 15-Minute Mongolian Ground Beef Noodles recipe brings together tender linguine, savory ground beef, a savory soy-based sauce, and a light sweetness from brown sugar. Perfumed with garlic, hoisin and, if you desire, red pepper flakes, it’s appropriately flavored with just a scrap of spiciness. Sprinkled with fresh green onions, it’s a simple-to-make yet satisfying meal that will be ready in no time.
Ideal for rushed weeknights, this recipe provides all the comforting flavors of takeout but you can whip up in your own kitchen!
Why You’ll Love It:
Quick and Easy: This one comes together in just 15 minutes so it’s great for busy weeknights when you want something yummy that won’t make too much mess.
One-Skillet Wonder: Less to clean up means you get to spend more time enjoying your meal and less time scrubbing pans.
Family-Friendly: Kids and adults alike love the mild, savory flavors, and you can absolutely adapt the amount of spice to your taste.
Budget-Friendly: Ground beef and pantry staples make this a dish that’s not only inexpensive, but also a filling, satisfying dinner.
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Key Ingredients:
Ground Beef: Use Lean Ground Beef (85/15 or 90/10) to Reduce Excess Grease If using a fattier beef, drain the fat after browning.
Pasta: Linguine is called for here, but please substitute with spaghetti, fettuccine or even rice noodles for a twist.
Soy Sauce: If you’re monitoring your salt intake, use low-sodium soy sauce.
Hoisin Sauce: This also gives a little sweetness and savory depth to the sauce. If you don’t have hoisin, oyster sauce or a combination of soy sauce and a little honey can do in a pinch.
Green Onions: They provide both freshness and a mild onion element. Add more to brighten it even further if you like.
Full list of ingredients with weights and measurements and step by step instructions located in the recipe card at the bottom of the page
Step-by-Step Instructions:
Prepare the Noodles
Bring Water to a Boil: Fill a large pot with water and bring it to a boil. Season the pasta with a little salt.
Boil the Pasta: Drop in 10 oz of linguine into the boiling water. Cook them according to package instructions, about 8-10 minutes, until al dente.
Drain: Drain the pasta once cooked, and reserve.
Prepare the Beef and Sauce
Brown the Beef:
In a large skillet, heat over medium-high heat.
Add 1 lb of ground beef and sauté for 5-7 minutes, breaking apart with a spatula until thoroughly browned.
Drain any excess fat.
Add Garlic:
Add 5 minced garlic cloves and cook for 1 minute until fragrant. Take care not to burn the garlic.
Combine Sauce Ingredients:
Into the skillet add the following:
1/3 cup brown sugar
1/4 cup beef broth
1/3 cup soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
If desired, a pinch of red pepper flakes for heat
Stir to mix all the ingredients together.
Thicken the Sauce:
In a bowl, combine 1 tablespoon cornstarch with 2 tablespoons cold water and dissolve.
Into the skillet, stir in the cornstarch mixture, stirring constantly.
You want the sauce to come to a very gentle boil, and let the sauce thicken, about 1-2 minutes.
Combine Noodles and Sauce
Add Noodles:
Transfer the drained linguine to the skillet with the sauce-beef mixture.
Toss the noodles with the sauce until they are evenly sauced and coated with the beef.
Let Sit:
Let the noodles sit in the skillet for about 2–3 minutes at a time, so they soak up more flavor.
Garnish and Serve
Garnish: Top with 4 sliced green onions.
Serve Immediately: Serve hot and enjoy the rich flavors of Mongolian Ground Beef Noodles.
Serving Suggestions:
These Mongolian Ground Beef Noodles are a meal in and of themselves, but they also pair beautifully with basic sides:
Vegetables: If you like, serve with a side of stir-fried broccoli, snap peas or bok choy for some greenery.
Salad: A crisp salad of cucumber with sesame dressing cleanses the richness of the noodles.
Egg Rolls or Dumplings: Serve with crispy egg rolls or steamed dumplings for takeout-style meal.
Rice Substitute: Replace the noodles with steamed rice if you want a classic Mongolian beef meal.
Storage and Reheating:
Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for 3 days.
Reheat: Reheat gently in a skillet over low heat, adding a splash or two of water or broth to loosen the sauce. Or prepare in the microwave in 30-second increments, stirring between each, until all the way heated through.
Freezing: The noodles are at their best fresh, but you can freeze the beef-and-sauce mixture, separately, for 2 months. Thaw in the refrigerator overnight; cook fresh pasta just before serving.
Variations:
Vegetarian alternative: Use plant-based crumbles instead of the ground beef or sautéed mushrooms for a veggie-friendly alternative.
Spicy Kick: For a bolder, spicier flavor, whisk sriracha or chili paste into the sauce.
Extra Veggies: Add sautéed bell peppers, shredded carrots or baby spinach for extra nutrients.
Sweet and Tangy: Mix in a splash of rice vinegar or a drizzle of honey for a tangier or sweeter variation.
As opposed to: Use ground chicken, turkey, or pork instead of ground beef for a lighter or slightly different flavor profile.
Conclusion:
These 15-Minute Mongolian Ground Beef Noodles are evidence that weeknight dinner doesn’t have to be convoluted to be delicious. With her tender noodles and savory-sweet beef, combined with a sauce that coats every bite, this dish is a sure-fire family pleaser.
Whether you’re looking for takeout-style flavors or just need something quick to fix after a long workday, this one-skillet wonder is here for you. Dress it up to your taste, serve it with easy sides, and you’ll have a comforting, delicious meal in short order.
15 Minute Mongolian Ground Beef Noodles: A Quick and Flavorful Weeknight Dinner
Ingredients
- 1 lb ground beef
- 5 cloves garlic minced
- 1/3 cup brown sugar
- 1/4 cup beef broth
- 1/3 cup soy sauce
- 3 tbsp hoisin sauce
- 1/2 tsp ground ginger
- 1/2 tsp ground black pepper
- 1 pinch red pepper flakes optional, for heat
- 10 oz linguine
- 1 tbsp cornstarch
- 2 tbsp water cold, for cornstarch slurry
- 4 green onions sliced, for garnish
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt and cook 10 oz of linguine according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook 1 lb of ground beef for 5-7 minutes, breaking it apart with a spatula. Cook until browned, then drain any excess fat.
- Stir in 5 cloves of minced garlic and cook for 1 minute until fragrant. Add 1/3 cup brown sugar, 1/4 cup beef broth, 1/3 cup soy sauce, 3 tbsp hoisin sauce, 1/2 tsp ground ginger, and 1/2 tsp black pepper. Add a pinch of red pepper flakes, if desired. Stir well.
- In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Pour it into the skillet, stirring until the sauce thickens, about 1-2 minutes.
- Add the cooked linguine to the skillet. Toss everything together to coat the noodles evenly with the sauce.
- Sprinkle 4 sliced green onions over the top. Serve hot and enjoy.