Sticky noodles, caramelized beef, and a sauce so good you’ll want to lick the plate that’s exactly what you get with these Mongolian Ground Beef Noodles. Tossing rice noodles with ground beef and a quick soy-based sauce creates a thick, glossy finish that clings to every bite. I made this Mongolian Ground Beef Noodles recipe for the first time on a random Tuesday when takeout felt too expensive and my pantry was looking sad, and now it’s the dinner I turn to when I need something fast that actually tastes like I tried.
If you're hunting for dinner recipes that don't take all night, this belongs in your rotation alongside favorites like Italian Penicillin Soup or this Healthy Greek Bowl.
Why You Will love this Mongolian Ground Beef Noodles
It's ridiculously fast. Twenty minutes from start to finish means you can have this on the table faster than most delivery orders arrive.
The sauce is perfect. Thick, glossy, and just the right amount of sweet without being cloying. It coats the Mongolian Ground Beef Noodles like a dream.
Ground beef is easier. No slicing, no marinating, no fuss. Just brown it and you're halfway done.
Pantry-friendly ingredients. Soy sauce, brown sugar, cornstarch things you likely already have sitting in your cupboard.
Kid-approved flavor. Not too spicy, not too complicated. Just savory, slightly sweet, and totally craveable.
Jump to:
- Why You Will love this Mongolian Ground Beef Noodles
- Mongolian Ground Beef Noodles Ingredients
- how to make Mongolian Ground Beef Noodles
- Substitutions and Variations
- Kid-Friendly Tweaks
- Expert Tips
- Equipment for Mongolian Ground Beef Noodles
- Storage and Reheating Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles Ingredients
You'll need simple, everyday ingredients to make these Mongolian Ground Beef Noodles shine.
See Recipe Card Below This Post For Ingredient Quantities
Noodles & Beef
- Rice noodles : These soft, slippery noodles soak up the sauce beautifully and cook in just minutes.
- Ground beef : The slight fat content keeps the beef juicy and flavorful. Leaner beef works too, but you might want to add a touch more oil.
- Fresh ginger : Adds a warm, slightly spicy note that makes the whole dish smell amazing.
- Garlic cloves : Fragrant and essential for that authentic flavor.
Sauce
- Low-sodium soy sauce : The base of the sauce. Low-sodium gives you better control over the saltiness.
- Dark soy sauce : This is what gives the noodles that deep, rich color and a hint of sweetness.
- Water : Thins the sauce just enough so it coats the noodles without being too thick.
- Brown sugar : Balances the salty soy sauce with a gentle sweetness.
- Cornstarch : Thickens the sauce into that glossy, restaurant-style coating.
Garnish
- Green onions (sliced): Adds a fresh, mild onion flavor and a pop of color.
- White sesame seeds: A little crunch and a touch of nuttiness on top.
how to make Mongolian Ground Beef Noodles
These Mongolian Ground Beef Noodles come together in a few simple steps that flow easily from one to the next.
Prepare the Sauce: In a medium bowl, whisk together the low-sodium soy sauce, dark soy sauce, water, brown sugar, and cornstarch until everything is smooth and the cornstarch is fully dissolved. Set this aside while you cook the beef.
Cook the Rice Noodles: Boil the rice noodles according to the package directions, usually about 4 to 5 minutes. Drain them well and set aside. Don't rinse them unless the package says to, as the starch helps the sauce cling.
Brown the Ground Beef: Heat your wok or large skillet over medium-high heat and add a small drizzle of oil. Add the ground beef and use a wooden spoon to break it into small, bite-sized pieces. Cook for about 5 to 6 minutes, stirring occasionally, until nearly all the pink is gone and the beef is nicely browned.
Add Aromatics: Toss in the minced ginger and garlic. Stir everything together and cook for 2 to 3 minutes until the garlic smells fragrant and turns slightly golden. Your kitchen should smell incredible right about now.
Simmer the Sauce: Give the sauce a quick whisk, then pour it over the beef. Let it gently simmer, stirring occasionally, for 3 to 4 minutes. You'll see it start to thicken and turn glossy as the cornstarch does its work.
Combine with Noodles: Add the cooked rice noodles right on top of the beef and sauce. Use tongs or a spatula to toss everything together until every noodle is coated in that thick, beautiful sauce. It should look shiny and evenly mixed.
Garnish & Serve: Transfer the noodles to a serving dish or individual bowls. Sprinkle sliced green onions and white sesame seeds over the top. Serve hot and enjoy immediately.
Substitutions and Variations
Use different noodles. If you can't find rice noodles, try lo mein noodles, udon, or even spaghetti in a pinch. The sauce works with just about anything.
Swap the protein. Ground turkey or ground chicken work well if you want something leaner. You could also use thinly sliced beef or pork.
Add vegetables. Toss in sliced bell peppers, snap peas, broccoli, or carrots when you add the aromatics. They'll cook quickly and add color and crunch.
Make it spicier. Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce if you like heat.
Skip the dark soy sauce. If you don't have it, just use all low-sodium soy sauce. The color won't be as deep, but the flavor will still be great.
Kid-Friendly Tweaks
Go mild on the ginger. If your kids are sensitive to strong flavors, cut the ginger in half or leave it out entirely.
Let them help. Kids love whisking the sauce or sprinkling the sesame seeds on top. It makes them more excited to eat.
Serve with a side of mild veggies. Steamed broccoli or edamame on the side keeps things balanced without overwhelming young taste buds.
Make it less saucy. Use a bit less sauce if your kids prefer their Mongolian Ground Beef Noodles on the drier side.nk)
Expert Tips
Don't skip the cornstarch. It's what makes the sauce thick and glossy. If you leave it out, you'll end up with a thin, watery sauce.
Use room temperature beef. It cooks more evenly and browns better than beef straight from the fridge.
Whisk the sauce before pouring. The cornstarch settles at the bottom, so give it a good stir right before adding it to the pan.
Don't overcook the noodles. They'll soften even more when you toss them with the hot sauce, so aim for just tender.
Taste and adjust. If the sauce tastes too salty, add a pinch more brown sugar. If it's too sweet, add a splash more soy sauce.
Equipment for Mongolian Ground Beef Noodles
- Wok or large skillet: A wok is ideal for tossing everything together, but a big skillet works just fine.
- Wooden spoon or spatula: For breaking up the beef and stirring the noodles.
- Whisk: To mix the sauce until smooth.
- Mixing bowl: For preparing the sauce.
- Measuring cups and spoons: To keep everything accurate and balanced.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The Mongolian Ground Beef Noodles might absorb some of the sauce as they sit, so they'll be a bit less glossy but still tasty.
Reheat gently in a skillet over medium heat with a splash of water or broth to loosen things up. You can also microwave in 30-second intervals, stirring in between.
Freezing isn't ideal for rice noodles since they can get mushy when thawed, but the beef and sauce freeze well on their own. Just cook fresh noodles when you're ready to eat.
Serving Suggestions
These Mongolian Ground Beef Noodles are hearty enough to stand alone, but here are a few ideas to round out the meal:
Pair with a light salad. A simple cucumber salad with rice vinegar and sesame oil cuts through the richness.
Serve with steamed edamame. It's easy, healthy, and adds a little protein boost.
Add a side of egg rolls or spring rolls. It makes the meal feel more like a takeout feast.
Finish with fresh fruit. Sliced oranges or pineapple are refreshing after a savory dish.
FAQ
What type of noodles do they use at Mongolian BBQ?
At Mongolian BBQ restaurants, they typically use thick, chewy wheat noodles similar to udon. For this recipe, rice Mongolian Ground Beef Noodles work beautifully and cook faster, but feel free to swap in any Asian-style noodle you prefer.
What type of beef is best for Mongolian beef?
Flank steak or sirloin are traditional for sliced Mongolian beef, but ground beef (80/20) is perfect for this noodle version. It's affordable, cooks quickly, and the fat keeps everything juicy and flavorful.
Do you serve Mongolian beef with rice or noodles?
Traditionally, Mongolian Ground Beef Noodles is served over steamed white rice. This recipe swaps rice for noodles, which soak up the sauce and make the dish feel more filling. You can serve it with rice on the side if you'd like extra carbs.
Is Mongolian beef healthy to eat?
Mongolian Ground Beef Noodles can be part of a balanced meal, especially if you add vegetables and use leaner beef. This version has a good amount of protein, though the sauce does contain sugar and sodium. You can lighten it up by using less sugar or adding more veggies to bulk up the servings.
Related
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Pairing
These are my favorite dishes to serve with Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles
Ingredients
Method
- Whisk the soy sauce, dark soy sauce, water, brown sugar, and cornstarch together in a bowl until smooth, then set aside.
- Cook the rice noodles according to the package directions, drain well, and reserve until needed.
- Heat the oil in a large wok or skillet over medium-high heat, then add the ground beef and break it apart while cooking until nearly all pink is gone.
- Stir in the minced ginger and garlic, cooking until fragrant and lightly softened, about 2 to 3 minutes.
- Pour the prepared sauce into the pan and let it gently bubble, stirring, until thickened and glossy.
- Lay the cooked noodles over the beef mixture and toss until every strand is fully coated in sauce.
- Finish by sprinkling sliced green onions and sesame seeds over the top before serving.
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