Mongolian Ground Beef Noodles — Easy Recipe for a Flavorful Weeknight Dinner

I still remember the first time I tasted Mongolian-style beef over noodles at a small family-run restaurant during a rainy evening. The warm, sticky-sweet sauce paired with savory beef and springy noodles felt like a cozy hug after a long day — and I’ve been recreating that comfort at home ever since. This version uses ground beef for speed and affordability and leans on pantry staples to deliver big flavor in under 30 minutes. While Mongolian beef dishes are inspired by Chinese-American restaurant cooking rather than traditional Mongolian cuisine, they celebrate bold soy-forward sauces and quick stir-fry techniques that have become beloved staples at home.

Who is this recipe for?

• This recipe is perfect for busy weeknight cooks, beginners who want a forgiving one-pan dinner, and anyone craving a quick, comforting noodle dish.

Core ingredients overview:

• This dish combines ground beef, garlic, brown sugar, soy sauce, hoisin, ginger, and linguine to create a sweet-savory sauce that coats the noodles for a fast, satisfying meal.

Tools & Ingredients

Tools you’ll need:

• Large pot (for cooking linguine)
• Colander (for draining pasta)
• Large skillet or frying pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Small bowl (for cornstarch slurry)
• Knife and cutting board
• Tongs or pasta fork

Ingredients (with a short benefit for each):

• 1 lb ground beef – economical, quick-cooking protein that soaks up sauce flavors
• 5 cloves garlic, minced – boosts flavor and supports immunity
• 1/3 cup brown sugar – adds balanced sweetness and caramel notes
• 1/4 cup beef broth – deepens savory flavor and creates body in the sauce
• 1/3 cup soy sauce – provides salty, umami backbone
• 3 tablespoons hoisin sauce – adds complexity and a touch of sweetness
• 1/2 teaspoon ground ginger – brings warm, aromatic spice
• 1/2 teaspoon ground black pepper – adds mild heat and depth
• Pinch of red pepper flakes (optional for a spicy kick) – for those who like extra heat
• 10 oz linguine – tender, long noodles that hold the sauce well
• 1 tablespoon cornstarch – thickens the sauce for glossy coating
• 2 tablespoons water – mixes with cornstarch to form a slurry
• 4 green onions, sliced for garnish – fresh, bright finish and color

Instructions

1. Cook the linguine according to the package instructions until al dente. Please salt the pasta water for flavor. Once cooked, drain and set aside.
2. In a large skillet over medium heat, add the ground beef and cook until browned and cooked through, breaking it up with a wooden spoon as it cooks. Please drain any excess fat if desired.
3. Add the minced garlic to the browned beef and cook for about 1 minute until fragrant, stirring constantly to avoid burning.
4. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Mix thoroughly so the flavors combine evenly.
5. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Add this mixture to the skillet and stir until the sauce thickens, about 2–3 minutes.
6. Once the sauce has thickened, add the cooked linguine to the skillet. Toss the noodles in the sauce with tongs or a large spoon until they are well coated and heated through.
7. Garnish the dish with sliced green onions and serve hot.

FAQ

Q: Can I freeze this recipe?
A: You can freeze the cooked beef mixture (without the noodles) in an airtight container for up to 3 months. Reheat gently and toss with freshly cooked pasta for best texture.

Q: What can I use instead of ground beef?
A: Swap with ground turkey, ground pork, or a plant-based ground meat for a different protein option. Each will change flavor slightly but retain the general texture and convenience.

Q: Can I make this gluten-free?
A: Yes — use tamari or a gluten-free soy sauce and substitute linguine with a gluten-free pasta (rice or chickpea-based). Check hoisin for gluten or use a gluten-free alternative.

Q: How do I adjust the sweetness or saltiness?
A: Reduce brown sugar for less sweetness, and add more or less soy sauce to taste. A squeeze of lime or a splash of rice vinegar can brighten and balance the sauce.

Tips & Tricks

• Brown the beef well: Letting the beef develop a little color adds savory depth to the sauce.
• Taste as you go: Because soy sauce and hoisin vary by brand, adjust sugar and broth to balance sweetness and saltiness.
• Don’t over-thicken: Add the cornstarch slurry a little at a time; sauce will thicken further as it cools.
• Fresh garnish matters: Add green onions (and a few sesame seeds if you like) right before serving for brightness and texture.

Conclusion

If you’d like to compare variations or see other takes on this comforting dish, check out these helpful resources: Mongolian Ground Beef Noodles, Mongolian Ground Beef Noodles | 12 Tomatoes, and Mongolian Ground Beef Noodles | Table for Two® by Julie Chiou.

Enjoy your meal and feel free to share this cozy recipe with friends and family.
Always add

tag after Directions.