Name: 15 Minute Mongolian Ground Beef Noodles: A Quick and Flavorful Weeknight Dinner
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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)

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You know that moment when you come home after a spin-class meltdown (or a day-long meeting saga) and just can’t imagine spending another minute wrestling with pots and pans? Honestly, there are days when you crave something homemade yet effortless. It’s that tug-of-war between wanting comfort food and avoiding a sink piled high with dishes.

These Mongolian Ground Beef Noodles arrive at the table in under 15 minutes, offering that sweet-savory umami hit you’d pay delivery fees for—minus the guilt or tipping obligations. Plus, once you nail the sauce, you’ll find yourself riffing with flavors faster than you can say ‘takeout.’

Why You’ll Love It

After just one bite, you’ll see why this kitchen MVP shows up on busy-week rotations more than any other recipe:

Super Speedy: Just 5 minutes of prep and 10 minutes of cooking.
One-Pan Magic: Less cleanup; think of it as your kitchen hitting the easy button.
Flavor Explosion: Brown sugar, soy, garlic and hoisin create a sauce that clings to every noodle.
Adaptable: Swap in chicken, turkey or plant-based crumbles; toss in extra veggies if you like.
Wallet-Friendly: Ground beef plus pantry staples means dinner without a big grocery run.

Timing and Servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4–5 people (or 2 very hungry folks with leftovers).

Ingredients

1 lb (450 g) lean ground beef (85/15 or 90/10)
5 cloves garlic, minced
⅓ cup (70 g) brown sugar
¼ cup (60 ml) beef broth or water
⅓ cup (80 ml) soy sauce (low sodium if you prefer)
3 tbsp hoisin sauce (or 2 tbsp oyster sauce + 1 tbsp honey)
½ tsp ground ginger
½ tsp black pepper
Pinch of red pepper flakes (optional)
10 oz (280 g) linguine, spaghetti, fettuccine or rice noodles
1 tbsp cornstarch + 2 tbsp cold water (for slurry)
4 green onions, thinly sliced (for garnish)
1 tbsp neutral oil (vegetable or peanut)

Directions

Bring a large pot of water to a rolling boil. Salt it generously—like you’re at the coast—then add the noodles. Stir occasionally and cook until just al dente, about 8–10 minutes. Drain, toss with a drizzle of oil to keep them from sticking, and set aside.
Meanwhile, heat 1 tbsp oil in a roomy skillet over medium-high heat. Add the ground beef, breaking it up with a spatula. Let it brown fully—5–7 minutes. If there’s excess grease, drain most of it but leave a thin film to boost the sauce’s flavor.
Stir in the garlic and keep it moving for about 30 seconds. You want that sharp aroma but no char.
Pour in the brown sugar, beef broth, soy sauce, hoisin, ginger, pepper and red pepper flakes (if you dare). Give it a gentle swirl to combine.
In a small cup, whisk cornstarch into cold water until smooth. Pour the slurry into the skillet and stir briskly. Within a minute or two, the sauce will turn glossy and clingy.
Add the drained noodles to the pan. Using tongs or two forks, toss gently until every strand is coated. Let it rest off the heat for a minute so the sauce settles in.
Finish with a handful of sliced green onions. Serve immediately—these noodles wait for no one.

Variations

Treat this as a framework rather than a rulebook—there’s plenty of room to play:

Ground Turkey or Chicken: A lighter spin, still hearty and satisfying.
Plant-Based Crumbles: An easy swap for vegetarian weeknights—mushrooms pair nicely too.
Veggie Boost: Stir in snap peas, shredded carrots or baby spinach at the end for color and crunch.
Spice Dialed Up: Add sriracha or extra red pepper flakes for a lip-tingle.
Citrus Lift: A squeeze of lime or lemon right before serving brightens every bite.

Storage & Reheating Tips

Leftovers keep well in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm gently on the stovetop with a splash of water or broth to revive that glossy sauce—stir often so nothing clumps.

For longer stints, freeze the sauce and noodles separately. Pack the beef mixture in a freezer bag for up to 2 months. Thaw overnight, cook fresh noodles, then reunite—almost as good as day one.

FAQs

Can I use a different noodle?
Absolutely. Spaghetti, fettuccine or rice noodles all work. Each one brings its own texture, so feel free to experiment.

What if I don’t have hoisin sauce?
Whisk together 2 tbsp soy sauce, 1 tbsp honey or maple syrup and a pinch of Chinese five-spice if you have it. It nails the sweet-savory balance.

Why is my sauce too runny?
Either the cornstarch slurry wasn’t fully smooth or the heat was too low. Next time, whisk until silky and crank the heat to see gentle bubbling.

How do I make it kid-friendly?
Skip the red pepper flakes, or swap in a mild barbecue sauce for sweetness—picky eaters tend to love saucy noodles.

Can I prep this ahead?
Chop garlic and slice green onions an hour or even a day before. When you’re ready, the cooking flows in minutes.

Is it gluten-free?
Yes—use tamari in place of soy sauce and rice noodles. Double-check hoisin or oyster sauce labels to be sure.

Conclusion

There you go: a no-fuss, flavor-packed dinner that feels special without the extra work. Whether you’re juggling deadlines, entertaining on short notice or simply craving something saucy, these Mongolian Ground Beef Noodles are your go-to. Try it once and I guarantee it’ll become a staple—you might even surprise yourself with how many variations you dream up.