If there’s one dish that combines the rich, deep flavors of Asian-inspired sauces with the simplicity of ground beef and pasta, it’s this Mongolian Ground Beef Noodle recipe. Imagine silky linguine tossed in a glossy, sweet-and-savory sauce with perfectly browned beef, garlicky aroma, and a gentle kick of heat. It’s cozy, comforting, and ready in 30 minutes—perfect for weeknight dinners when you need something hearty and satisfying with minimal effort.

This dish is a spin-off of traditional Mongolian beef, typically made with thinly sliced steak. But by swapping in ground beef, we keep things quick, affordable, and just as delicious. Let’s walk through how this dish can become your new weeknight staple.

🍜 Why You’ll Love Mongolian Ground Beef Noodles

Quick & Easy: You only need 30 minutes and basic pantry ingredients.
Family-Friendly: Kids and adults alike love the sweet-savory combo.
Budget-Conscious: Ground beef and pasta make this a wallet-friendly meal.
Customizable Heat: Add red pepper flakes or chili oil for a spicy twist—or leave it mild for sensitive palates.
One-Skillet Option: Besides boiling pasta, everything comes together in one pan for easy cleanup.

🛒 Ingredient Breakdown

1 lb Ground Beef

This protein is quick to cook and super flavorful. Look for 85/15 lean beef for a balance of flavor and less grease. Turkey or ground pork can also be used.

5 Cloves Garlic, Minced

Garlic infuses the dish with bold, aromatic flavor. Use fresh garlic if possible—it makes a big difference.

1/3 Cup Brown Sugar

Adds a signature sweetness to balance the saltiness of the soy sauce and hoisin. Dark brown sugar gives even richer depth due to higher molasses content.

1/4 Cup Beef Broth

Beef broth rounds out the sauce, making it more savory and helping to blend the flavors. Low-sodium broth is ideal to keep the dish from being overly salty.

1/3 Cup Soy Sauce

The base of the sauce—salty, umami-rich, and essential. Use low-sodium soy sauce if you want more control over the salt content.

3 Tablespoons Hoisin Sauce

A thick, fragrant condiment that brings sweetness and tang. It’s what gives the dish that Mongolian “restaurant-style” flavor.

1/2 Teaspoon Ground Ginger

Provides subtle warmth and balances the sweetness of the sauce.

1/2 Teaspoon Ground Black Pepper

Adds a savory, slightly sharp edge to the sauce.

Pinch of Red Pepper Flake (optional)

For those who like a little heat—feel free to adjust based on preference.

10 oz Linguine

Linguine’s flat shape holds onto the sauce beautifully. You can substitute spaghetti, udon, or even ramen noodles if desired.

1 Tablespoon Cornstarch + 2 Tablespoons Water

Mixed together to create a slurry, this thickens the sauce so it clings to the noodles perfectly.

4 Green Onions, Sliced (for garnish)

Add a fresh crunch and pop of color. Green onions are a must!

👨‍🍳 Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of water to a boil, add a generous pinch of salt, and cook 10 oz of linguine until al dente (follow the package instructions). Drain and set aside.

Tip: Reserve ¼ cup of pasta water before draining—it can help loosen the sauce later if needed.

2. Brown the Ground Beef

In a large skillet over medium-high heat, brown 1 lb of ground beef until no longer pink. Drain excess fat as needed.

Pro Tip: Use a wooden spoon or meat masher to break up the beef into fine crumbles for better texture.

3. Add Aromatics and Sauce

Add 5 cloves of minced garlic to the browned beef and sauté for 1 minute until fragrant.

Then stir in:

⅓ cup soy sauce
¼ cup beef broth
⅓ cup brown sugar
3 tablespoons hoisin sauce
½ teaspoon ground ginger
½ teaspoon black pepper
Pinch of red pepper flakes (optional)

Mix well, scraping the bottom of the pan to deglaze and combine flavors.

4. Thicken the Sauce

In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons cold water. Pour the slurry into the skillet, stirring well. Bring to a gentle boil and cook for 1–2 minutes until the sauce thickens.

5. Toss in the Noodles

Add the drained noodles into the sauce and beef mixture. Toss gently until every strand is coated. Let simmer together for 2–3 minutes to allow flavors to meld.

Optional: Add a splash of sesame oil or chili oil at this stage for a rich, aromatic finish.

6. Garnish and Serve

Remove from heat, sprinkle with sliced green onions, and serve hot.

🍽 Serving Suggestions

On the Side: Pair with steamed broccoli, snow peas, or bok choy for balance.
As a Bowl: Top with a fried egg or drizzle of sriracha for a hearty noodle bowl.
Lettuce Wraps: Serve the beef-sauce mixture in lettuce cups for a low-carb option.

🔁 Variations to Try

Variation	How to Make It
Spicy Mongolian Noodles	Add chili paste or sriracha to the sauce.
Veggie-Packed	Stir in shredded carrots, spinach, or mushrooms.
Low-Carb	Swap linguine for zucchini noodles or shirataki.
Gluten-Free	Use tamari instead of soy sauce + rice noodles.
Ground Turkey Option	Substitute ground turkey or chicken for leaner meat.

🧊 Storage & Meal Prep Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
Freezer: Freeze the cooked beef and sauce mixture separately from the noodles for best texture. Thaw and reheat when ready to serve.
Meal Prep: This is a great Sunday prep recipe. Divide into containers for ready-to-go lunches throughout the week.

🤔 FAQ

Can I double this recipe?
Yes! Just double all ingredients proportionally—be sure your skillet is large enough to accommodate the extra volume.

Can I make this vegetarian?
Absolutely. Replace ground beef with sautéed mushrooms, crumbled tofu, or plant-based ground meat.

Is this kid-friendly?
Yes! Just omit the red pepper flakes for a milder version that’s still full of flavor.