Description
This Easy Mongolian Ground Beef Noodles recipe offers a quick, hearty meal bursting with bold umami flavors from a savory soy sauce, garlic, and ginger sauce combined with tender ground beef and soft wide noodles. Perfect for weeknight dinners or casual gatherings, it’s simple, budget-friendly, and customizable to suit various tastes and dietary needs.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (lean or regular)
- 8 oz wide egg noodles (or substitute with wide rice noodles for gluten-free)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (use low-sodium for a milder saltiness)
- 2 tablespoons brown sugar
- 3 green onions, chopped (for garnish)
Instructions
- Prepare the Noodles: Cook the wide noodles according to the package instructions until tender. Drain well and toss with a little vegetable oil to prevent sticking. Set aside.
- Cook the Ground Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and cooked through. Drain any excess fat if needed.
- Make the Sauce: In the same skillet with the beef, add the minced garlic and grated ginger. Sauté until fragrant, about 1 minute. Pour in the soy sauce and sprinkle the brown sugar over the beef mixture, stirring well to create a glossy, thick sauce that coats the beef.
- Combine Noodles and Beef: Add the cooked noodles to the skillet and toss everything together thoroughly so the noodles soak up the sauce. Warm through for 2 additional minutes to meld the flavors.
- Garnish and Serve: Remove from heat and sprinkle with chopped green onions. Serve immediately and enjoy the comforting blend of tender beef, savory sauce, and flavorful noodles.
Notes
- Use wide egg noodles for best sauce absorption, or substitute with thick rice noodles for gluten-free.
- Cook beef just until browned to maintain juiciness and tenderness.
- Fresh garlic and ginger bring more vibrant flavor than powders—use fresh whenever possible.
- Adjust brown sugar gradually to balance out the saltiness of the soy sauce to your liking.
- Cooking over medium-high heat helps develop caramelized flavors in the beef.
- If you prefer it saucier, whisk together soy sauce, water, and cornstarch and add before tossing noodles.
- Protein swaps like ground chicken, turkey, or tofu can be used for variations.
- Add vegetables like bell peppers, carrots, or snap peas for texture and color.
- To spice up, add chili flakes or sriracha according to preference.
- Leftovers keep well in the fridge up to 3 days; separate noodles and sauce if possible to prevent sogginess.
- Freeze portions for up to 2 months, separating sauce and noodles if feasible.
- Reheat gently in a skillet with a splash of water or broth to loosen sauce and keep texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Mongolian noodles, ground beef recipe, quick dinner, easy weeknight meal, savory beef noodles, Asian noodle dish, umami sauce, comfort food
