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Mongolian Ground Beef Noodles Recipe

If you are searching for a savory, saucy meal that comes together in a flash, this Mongolian Ground Beef Noodles Recipe is your new best friend. It combines the rich, iconic flavors of Mongolian beef with the comforting texture of noodles for a dinner that is ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb Ground Beef
  • 5 cloves Garlic minced
  • 1/3 cup Brown Sugar
  • 1/4 cup Beef Broth
  • 1/3 cup Soy Sauce
  • 3 tablespoons Hoisin Sauce
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Black Pepper
  • 1 pinch Red Pepper Flakes optional for heat
  • 10 oz Linguine
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water
  • 4 Green Onions sliced for garnish

Method
 

  1. Cook the Pasta: Begin by cooking the linguine according to the package instructions until it reaches an al dente texture. Once cooked, drain the noodles and set them aside.
    10 oz Linguine
  2. Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef until it is completely browned and cooked through. Carefully drain off any excess fat to ensure the sauce stays perfectly thick and not greasy.
    1 lb Ground Beef
  3. Add Aromatics and Sauces: Toss the minced garlic into the skillet with the beef and cook for about one minute until fragrant. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and optional red pepper flakes.
    5 cloves Garlic, 1/3 cup Brown Sugar, 1/4 cup Beef Broth, 1/3 cup Soy Sauce, 3 tablespoons Hoisin Sauce, 1/2 teaspoon Ground Ginger, 1/2 teaspoon Ground Black Pepper, 1 pinch Red Pepper Flakes
  4. Thicken the Sauce: In a small separate bowl, whisk the cornstarch and water together to create a smooth slurry. Pour this mixture into the skillet and stir for 2 to 3 minutes until the sauce thickens to a glossy consistency.
    1 tablespoon Cornstarch, 2 tablespoons Water
  5. Combine with Noodles: Add the cooked linguine to the skillet and toss thoroughly, ensuring every strand of pasta is well coated in the savory Mongolian sauce.
    10 oz Linguine
  6. Garnish and Serve: Top the dish with sliced green onions for a fresh, crunchy finish and serve immediately while hot.
    4 Green Onions

Notes

Cook the pasta slightly under al dente to prevent it from becoming mushy when tossed in the hot sauce. For the best flavor, use fresh minced garlic rather than jarred versions.