Ground Beef Mongolian Noodles
Sweet, savory Ground Beef Mongolian Noodles ready in just 25 minutes. This quick weeknight dinner features tender linguine coated in a glossy umami sauce with fresh ginger and garlic—better than takeout!
Ingredients
- 1 pound lean ground beef 90% lean works best
- 4 teaspoons fresh ginger minced, must be fresh not dried
- 6 garlic cloves minced, fresh or jarred in water
- 1/2 cup brown sugar can reduce to 1/3 cup for less sweetness
- 1/2 cup beef broth low-sodium preferred
- 1/2 cup low-sodium soy sauce essential for controlling salt
- 4 tablespoons hoisin sauce found in international aisle
- 1/2 teaspoon black pepper freshly ground if possible
- 1/2 teaspoon red pepper flakes optional, adds heat
- 10 ounces linguine noodles fettuccine or spaghetti work too
- 1 tablespoon cornstarch for thickening sauce
- 2 tablespoons water to mix with cornstarch
- 4 medium green onions sliced, for garnish
Instructions
- Fill a large pot with water and bring to a high boil. Do not salt the water.
- Place skillet over medium-high heat. Add ground beef and cook for 6 minutes, letting it sit to develop a brown crust before breaking it up. During the last 2 minutes, add minced ginger and garlic. Cook until beef is fully browned with no pink remaining (about 8 minutes total).
- Once water is boiling, add linguine and cook according to package directions (usually 9-11 minutes) until al dente. Set a timer. When done, drain noodles and set aside.
- Carefully drain excess fat from the cooked beef. Return drained beef to skillet over medium heat.
- Add soy sauce, beef broth, brown sugar, red pepper flakes, black pepper, and hoisin sauce to the beef. Stir together until brown sugar begins dissolving and sauce bubbles gently.
- In a small bowl, mix cornstarch and water together until cornstarch completely dissolves. Pour into beef mixture and stir constantly. Bring to a gentle boil until sauce thickens and coats the back of a spoon (1-2 minutes).
- Add drained noodles to the skillet. Use tongs or wooden spoons to toss everything together for 2 minutes, ensuring every strand gets coated in the sauce.
- Turn off heat and let noodles rest in sauce for 3-4 minutes to absorb flavors.
- Transfer to serving bowls and scatter sliced green onions over the top. Add sesame seeds if desired.
Notes
Protein Swaps: Use ground turkey, pork, or chicken instead of beef. Adjust cooking times as needed.
Noodle Options: Try udon, fresh ramen, lo mein, rice noodles, or spaghetti/fettuccine.
Sweetness Adjustment: Start with 1/3 cup brown sugar if you prefer less sweet. Add more to taste.
Add Vegetables: Bell peppers, broccoli, snap peas, or shredded carrots work beautifully. Add when you add ginger and garlic.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in skillet with a splash of beef broth or water.
Do Not Freeze: Noodles become mushy when frozen and thawed.
Hoisin Substitute (Emergency Only): Mix 2 tbsp soy sauce + 2 tbsp peanut butter + 1 tbsp honey + 1 tsp rice vinegar + pinch Chinese five-spice powder.