Mongolian Ground Beef Noodles
Mongolian ground beef noodles in a hoisin-soy-brown sugar sauce that clings to every noodle, ready in about 30 minutes. A one-pan ground beef dinner.
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Mongolian Ground Beef Noodles start with a sauce you’ve probably got most of the ingredients for already: soy sauce, hoisin, brown sugar, a splash of broth. Ground beef browns fast in the same pan, the sauce goes glossy and thick around it, and the noodles get tossed right in before dinner’s even really started.
The trick that makes this taste like more than soy sauce and sugar is letting the sauce simmer down before the noodles ever go in. Hoisin and brown sugar need a few extra minutes over heat to thicken and turn glossy instead of watery, and that’s what lets the sauce actually cling to the noodles instead of pooling at the bottom of the bowl. Skip that step and you end up with beef sitting in a thin, salty puddle instead of noodles coated top to bottom in sauce.
Lo mein noodles are traditional here, but regular spaghetti works just as well if that’s what’s in the pantry; the sauce doesn’t know the difference. One skillet for the beef and sauce, one pot for the noodles, and you’re eating in half an hour.
Why You’ll Love This Recipe
- A sauce that clings, not pools. Simmering the hoisin and brown sugar down first is what makes it coat the noodles instead of soaking into the bottom of the bowl.
- One pan, real takeout flavor. Soy sauce, hoisin, ginger, and garlic do all the work; no jar of stir-fry sauce required.
- Budget-friendly beef. Ground beef gets you the same sweet-savory flavor as sliced steak for a fraction of the price.
- On the table in 30 minutes. Faster than most delivery orders, start to finish.
Mongolian Ground Beef Noodles Ingredients
Fresh ginger makes a real difference in this one. It has a sharper, brighter bite than the ground stuff in the spice jar. If ground ginger is all you have, use about a quarter of the amount since it’s more concentrated.
- 1 1/2 lbs ground beef (85/15)
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 2/3 cup low-sodium soy sauce
- 1/2 cup hoisin sauce
- 1/3 cup brown sugar
- 3/4 cup beef broth
- 1/4 tsp red pepper flakes (optional)
- 12 oz lo mein noodles (or spaghetti)
- 3 green onions, sliced
Recipe Variations
- No lo mein noodles? Regular spaghetti or linguine works just as well; cook it according to the package and toss it in the same way.
- Leave out the red pepper flakes entirely for a milder, kid-friendly version, or double them for more heat.
- Stir in a bag of coleslaw mix or shredded carrots with the sauce for extra vegetables without extra dishes.
How to Make Mongolian Ground Beef Noodles
- Cook the noodles: Bring a large pot of salted water to a boil and cook the lo mein noodles according to the package directions. Drain and set aside.
- Brown the beef: While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, about 6-8 minutes. Drain off the excess grease.
- Bloom the aromatics: Add the ginger and garlic to the skillet and cook, stirring, for about 1 minute until fragrant.
- Build the sauce: Stir in the soy sauce, hoisin sauce, brown sugar, beef broth, and red pepper flakes.
- Simmer until glossy: Reduce the heat to medium-low and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens and turns glossy.
- Toss in the noodles: Add the drained noodles to the skillet and toss with tongs until every noodle is coated, about 1-2 minutes.
- Serve: Divide among bowls and top with sliced green onions.
Recipe FAQs
Can I Use Spaghetti Instead of Lo Mein Noodles?
Yes, regular spaghetti is a fine substitute and a lot of people already have it in the pantry. Cook it according to the box and toss it in the sauce the same way.
Why Is My Sauce Thin Instead of Glossy?
It usually just needs more time. Let it simmer a few extra minutes uncovered before the noodles go in; hoisin and brown sugar thicken up the longer they cook.
Is This the Same as Mongolian Beef from a Chinese Restaurant?
It’s the same sweet-savory idea, swapped to ground beef and noodles. Restaurant Mongolian beef is sliced flank steak flash-fried and glazed. This one browns ground beef in the same hoisin, soy, and brown sugar flavors and tosses it with noodles, so you get the takeout taste in about 20 minutes.
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes, either works well. Ground turkey and chicken are leaner, so you likely won’t need to drain any grease after browning.
Can I Double This, and What Should I Serve with It?
Yes, use your largest skillet or a Dutch oven so there’s room to toss the noodles. Steamed broccoli or a quick cucumber salad rounds it out nicely.
Cooking Tips
- Drain the beef well before adding the sauce. Extra grease left in the pan makes the finished sauce greasy instead of glossy.
- Drain the noodles well too, and don’t rinse them. A little starch left on the noodles actually helps the sauce cling.
- Taste the sauce before serving and adjust. Soy sauce brands vary a lot in saltiness, so what tastes right with one bottle might need a pinch more brown sugar or a splash more broth with another.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: This one’s better fresh. The noodles go soft after freezing and thawing, so freezing isn’t really recommended.
To reheat: Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in 1-minute bursts.
How to Serve Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles don’t need much else, though steamed broccoli or a simple cucumber salad adds some crunch. If you’re after a rice-bowl, sesame-forward beef dinner instead, our Korean Ground Beef Bowls are the ones to make; this recipe is its own noodle-and-hoisin thing.
Loved This Recipe?
Mongolian Ground Beef Noodles prove a takeout-style dinner doesn’t need a takeout menu, just a hot skillet and a pot of noodles.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
More like this: Saucy noodles and browned ground beef go a long way, and these three dinners lean on the same trick. Try Easy Korean Beef Bowl, Restaurant-Style Chicken Chow Mein, or Homemade Hamburger Helper.
Mongolian Ground Beef Noodles
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1 tbsp fresh ginger minced
- 4 cloves garlic minced
- 2/3 cup low-sodium soy sauce
- 1/2 cup hoisin sauce
- 1/3 cup brown sugar
- 3/4 cup beef broth
- 1/4 tsp red pepper flakes optional
- 12 oz lo mein noodles or spaghetti
- 3 green onions sliced
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the lo mein noodles according to the package directions. Drain and set aside.
- Brown the beef: While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, about 6-8 minutes. Drain off the excess grease.
- Bloom the aromatics: Add the ginger and garlic to the skillet and cook, stirring, for about 1 minute until fragrant.
- Build the sauce: Stir in the soy sauce, hoisin sauce, brown sugar, beef broth, and red pepper flakes.
- Simmer until glossy: Reduce the heat to medium-low and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens and turns glossy.
- Toss in the noodles: Add the drained noodles to the skillet and toss with tongs until every noodle is coated, about 1-2 minutes.
- Serve: Divide among bowls and top with sliced green onions.
