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Mongolian Ground Beef Noodles: Quick, Cozy Night Winner

This Mongolian Ground Beef Noodles recipe is a quick and flavorful weeknight favorite, perfect for a cozy family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 8 oz linguine can substitute with rice noodles or any pasta
For the Beef Mixture
  • 1 lb ground beef choose lean ground beef for a lighter option
  • 2-3 cloves garlic minced, fresh garlic preferred
  • 1 tsp ground ginger fresh ginger enhances flavor
  • 1 tsp ground black pepper adjust according to taste
  • 1 tsp red pepper flakes optional for heat
For the Sauce
  • 2 tbsp brown sugar or honey as a substitute
  • 1 cup beef broth low-sodium options recommended
  • 1/4 cup soy sauce tamari for gluten-free
  • 2 tbsp hoisin sauce or extra soy sauce if needed
  • 1 tbsp cornstarch for thickening the sauce
  • 2 tbsp water to activate cornstarch
For the Garnish
  • 2 stalks green onions chopped

Equipment

  • large pot
  • large skillet
  • Colander
  • Small Bowl

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil and cook the linguine according to the package instructions, usually about 8–10 minutes, until al dente. Drain and toss with olive oil to prevent sticking.
  2. Heat a tablespoon of oil in a large skillet over medium heat. Add ground beef, breaking it apart, and cook for 6-8 minutes until browned. Drain excess fat.
  3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
  4. In the same skillet, add brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, and black pepper. Stir well and let simmer for 2-3 minutes.
  5. Mix cornstarch with water in a small bowl to make a slurry. Add to skillet and stir until sauce thickens, about 2-3 minutes.
  6. Add cooked linguine into the skillet, tossing gently to coat with the sauce. Cook for another 1-2 minutes.
  7. Transfer noodles to serving plates, garnish with chopped green onions, and serve hot.

Notes

Customize spice levels with red pepper flakes and always use fresh garlic for best flavor. Store leftovers in an airtight container for up to 3 days.