Quick, tasty, and full of flavor, these Mongolian ground beef noodles bring comfort to your plate without much effort 🥢🍜. They’re the kind of dish that comes together fast but tastes like you spent all afternoon fussing over it. We’re talking juicy beef, sweet-and-savory sauce, and noodles that soak it all up like they were born to do it. This is one of those ‘I’ve had a long day and need dinner now’ kinda recipes. Perfect for anyone juggling life, school, or hungry kids—or all three at once. I love how flexible it is too; you can swap the beef, toss in some veggies, or just devour it as is. It checks all the boxes: easy low carb recipes using ground beef ✅, recipes with ground beef ✅, beef recipe instant pot-style flavor without the gadget ✅. Whether you’re cooking for one or feeding the crew, this one hits the spot.

1) Key Takeaways
2) Easy Mongolian Ground Beef Noodles Recipe
3) Ingredients for Mongolian Ground Beef Noodles
4) How to Make Mongolian Ground Beef Noodles
5) Tips for Making Mongolian Ground Beef Noodles
6) Making Mongolian Ground Beef Noodles Ahead of Time
7) Storing Leftover Mongolian Ground Beef Noodles
8) Try these ground beef dinners next!
9) Mongolian Ground Beef Noodles
10) Nutrition

1) Key Takeaways

Fast and simple dinner using ground beef and noodles
Sweet-savory Mongolian sauce you can make in minutes
Perfect for meal prepping or busy weeknights
Flexible with substitutions like turkey or zucchini noodles

2) Easy Mongolian Ground Beef Noodles Recipe

Let me just say, this recipe has saved me from many dinner disasters. I’m talking about those nights when your brain’s fried, the fridge looks empty, and yet everyone’s starving 😅. That’s where this easy Mongolian ground beef noodles dish shines.

What I love is how quickly it comes together. You get the rich, sweet-savory Mongolian flavor, and that beef soaks up the sauce like a pro. It feels indulgent, yet it’s one of those easy low carb recipes using ground beef that won’t make you feel weighed down.

If you’ve got noodles and ground beef, you’re already halfway there. You toss in some pantry staples, let the sauce bubble, and in the blink of an eye, you’ve got dinner. It’s honestly one of the best easy ground beef recipes I’ve tried in a long time. And no, you don’t need a wok or a degree in stir-frying 🍴.

3) Ingredients for Mongolian Ground Beef Noodles

Ground Beef: Go with lean ground beef if you can. It browns up nicely and keeps the dish from getting too greasy.

Lo Mein Noodles (or Spaghetti): Don’t sweat it if you can’t find lo mein. Spaghetti or linguine totally works. Whatever you have in the pantry.

Garlic: Fresh garlic is where it’s at. Don’t skimp—it brings the heat and sharpness that balances the sweet sauce.

Ginger: I grate mine right into the pan. It’s zingy and adds a warmth that’s hard to beat.

Low-Sodium Soy Sauce: We’re keeping that salt in check while packing in flavor. Trust me, the sauce will still hit all the right notes.

Beef Broth: Adds body and depth to the sauce. Water’s fine in a pinch, but broth really levels it up.

Brown Sugar: That signature Mongolian sweetness? It’s all here. Feel free to dial it back if you prefer it more savory.

Hoisin Sauce: Sticky, bold, and downright delicious. This adds a little complexity to your sauce without much effort.

Cornstarch + Water: This duo thickens the sauce into glossy magic. Don’t skip this step or you’ll end up with noodle soup 😄.

Sesame Oil: Just a drizzle brings that toasted, nutty aroma that screams “takeout night.”

Green Onions: Add freshness, color, and just enough bite to make it all pop.

Red Pepper Flakes: Totally optional, but I like a little kick. Sprinkle lightly or go wild 🔥.

4) How to Make Mongolian Ground Beef Noodles

Step 1. Start by boiling your noodles. Salt the water like you mean it, then cook them just until al dente. Drain and set aside, but don’t rinse—we want that starchy goodness to help the sauce stick.

Step 2. In a large skillet or wok, toss in the ground beef. Break it up and cook until browned. This part smells amazing and takes just a few minutes.

Step 3. Add in garlic and ginger. Let them sizzle for a minute or two until fragrant. It’s the moment your kitchen starts smelling like magic 🧄.

Step 4. In a small bowl, whisk the soy sauce, broth, hoisin, brown sugar, and cornstarch slurry together. Pour it over the beef and let it simmer gently for about 5 to 7 minutes. It’ll thicken into a glossy, delicious mess.

Step 5. Add noodles and sesame oil. Toss everything together with tongs so the noodles soak up that sauce. Be thorough but gentle.

Step 6. Plate it up, sprinkle with green onions and red pepper flakes, and serve immediately. Bonus points if you’ve got chopsticks and a Netflix binge ready 🍿.

5) Tips for Making Mongolian Ground Beef Noodles

Go for lean beef. If you can, use 90/10 or similar. Less grease means a cleaner sauce and no blotting with paper towels.

Don’t skip the cornstarch. That thick, silky sauce? Yeah, it needs the slurry. Without it, you’re left with watery noodles—and nobody wants that.

Adjust the sweetness. Brown sugar gives it that classic Mongolian flavor, but you’re the boss here. Like it sweeter? Add a bit more. Want it savory? Dial it back.

Substitutions work. You can swap the noodles for zoodles or rice noodles. You can even sub turkey or chicken for beef. One of my readers tried it with tofu and said it rocked 🤷.

Looking for beef recipe instant pot vibes? Double the sauce, throw in some veggies, and call it a day. Ground beef soup recipes easy keto fans love variations like that!

6) Making Mongolian Ground Beef Noodles Ahead of Time

This dish stores like a champ. I make a double batch and portion it into containers for the week. It’s one of those easy dinner recipes for college students ground beef eaters swear by.

Let the noodles and beef cool before sealing. Add a little sesame oil before you store them—it helps prevent sticking. Then just reheat in the microwave or toss in a skillet.

The sauce actually gets deeper and more delicious after a night in the fridge. So yeah, make it tonight and enjoy tomorrow too 🍱.

7) Storing Leftover Mongolian Ground Beef Noodles

Leftovers? Rare, but when they happen, they’re gold. Pop them into an airtight container and refrigerate for up to 4 days. The flavors mellow and mix even better by day two.

When reheating, add a splash of broth or water to loosen the sauce. A quick stir in a hot pan or 90 seconds in the microwave does the trick.

Don’t freeze this one though—the noodles get weird. Stick to fridge storage and you’ll be just fine.

8) Try these ground beef dinners next!

9) Mongolian Ground Beef Noodles