Mongolian Beef Noodles

Mongolian ground beef noodles. A perfect blend of sweet, savory and comforting flavors. They’re not only super versatile but also quick and easy to make. You can prepare these noodles in just 15 minutes and they’re even better than takeout.

For more recipes that are all about umami flavors, check out this Creamy Thai Red Curry Udon Noodles, Easy Noodles with Pork and Green Beans or Chili Garlic Chicken.

Mongolian beef noodles

Tender ground beef and silky noodles, all coated in a savory, umami-rich Mongolian sauce. A comforting meal that celebrates the art of fusion cuisine. Whether you’re in search of a speedy dinner solution or eager to tantalize your taste buds, this dish is sure to delight.

What’s more, these noodles boast incredible versatility! Opt for flank steak instead of ground beef, or experiment with different types of noodles like linguine or udon. Feel free to add vegetables such as carrots or sugar snaps to introduce a pop of color and a boost of nutrition.

You’ll notice that no additional salt is added to the beef and sauce mixture. Instead, we use a combination of low-sodium soy sauce and the salted pasta water. This approach infuses the dish with enough flavor without the need for extra salt.
Let me guide you through the recipe with this Step-by-Step Video or follow along on YouTube.

Ingredients to make Mongolian ground beef noodles

• Noodles: Use whatever you have on hand like spaghetti, linguine, udon noodles, soba noodles, capellini, egg noodles or ramen noodles.
• Ground Beef: I used lean ground beef, you can also use ground turkey, pork or chicken.
• Garlic: I recommend fresh garlic instead of dried granulated garlic, garlic powder or pre-chopped garlic. Fresh has much more flavor!
• Ginger: If there’s another ingredient that you must use fresh, it’s ginger. A little ginger goes a long way! It’s inexpensive and you’ll just need a very small knob. 
• Scallions: They add a slightly sweet flavor and soft texture once cooked. 

Ingredients for the sauce

A nice balance between sweet and savory.

• Low-sodium soy sauce
• Brown sugar
• Sesame oil
• Cornstarch
• Oyster sauce
• White pepper

Helpful tips for the best Mongolian beef noodles

• If you’re not in the mood for noodles, try serving the Mongolian beef over steamed rice for a comforting alternative.
• Extra vegetables: For an extra hit of green, add bell peppers, broccoli, carrots, green beans or sugar snap peas.
• Extra spice: This dish is not spicy, if you’d like to add some heat, extra crushed chili flakes or sambal oelek work great here.
• Flank Steak: You can easily make this dish with thinly sliced flank steak instead of ground beef.

How to store Mongolian beef noodles

• Fridge: Store refrigerated in an airtight container for up to 3 days.
• Freezer: For optimal quality, use an airtight container and store in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat on the stovetop or in a microwave.

Why this recipe became a staple in our home

• Ready in 15 minutes!
• An easy weeknight meal: It’s as satisfying as takeout but making it at home means it’s a healthier choice.
• Pantry ingredients: I love to cook Asian-inspired dishes, this means I can whip up this meal without needing to buy many extra ingredients. Plus, it’s a great way to use up the veggies in the fridge, making it super customizable!
• Ground beef: While the traditional Mongolian beef recipe calls for thinly sliced flank steak, using ground beef not only saves money and time but also tastes fantastic.
• Delicious Leftovers: The sauce melds into the noodles overnight, infusing them with incredible flavor, making the leftovers the next day even more amazing.