Easy Mongolian Ground Beef and Noodles – Lets Try!
Are you craving that irresistible sweet and savory flavor of Mongolian beef but need a dinner that’s fast, easy, and budget-friendly? You’ve come to the right place.
Today, we’re making a fantastic weeknight version of the takeout classic using ground beef and tender lo mein noodles.
This recipe is all about a simple, powerful sauce that brings everything together. We’ll be creating a glossy, addictive glaze with savory soy sauce, a touch of sweet brown sugar, and plenty of fresh garlic and ginger.
We’ll use this to coat perfectly browned ground beef and then toss it all with springy noodles and crisp-tender vegetables. It’s a complete, satisfying meal that comes together in one pan in under 30 minutes.
Forget the expense and wait times of takeout. This Mongolian ground beef noodles dish is your new go-to for a fast and incredibly flavorful dinner. Let’s get that skillet sizzling!
Essential Tools
- Large Wok or a Large, High-Sided Skillet
- Large Pot for Cooking Noodles
- Colander
- Small Bowl and Whisk
- Wooden Spoon or Spatula
Quick Recipe Snapshot
Here’s a quick look at how incredibly fast this takeout-style meal comes together.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 15 minutes | 30 minutes | 4-6 servings | Easy | Mild |
Ingredients
This simple recipe uses pantry staples to create a rich and flavorful sauce.
For the Mongolian Beef and Noodles:
- Ground Beef: 1.5 lbs, lean.
- 2-3 servings: 1 lb
- 4-6 servings: 1.5 lbs
- Lo Mein Noodles or Spaghetti: 12 oz.
- Vegetables:
- Broccoli: 1 small head, cut into small florets.
- Carrots: 2, shredded or julienned.
- Aromatics:
- Garlic: 4-5 cloves, minced.
- Ginger: 1-inch piece, freshly grated.
- Scallions (Green Onions): 4, sliced, with whites and greens separated.
- Sesame Oil: 1 tbsp, for cooking.
For the Mongolian Sauce:
- Soy Sauce: ½ cup, low-sodium.
- Brown Sugar: ⅓ cup, packed.
- Water: ¼ cup.
- Cornstarch Slurry: 1 tbsp cornstarch mixed with 2 tbsp cold water.
The Flavor Architects A Look at the Ingredients
- Ground Beef: This is our smart shortcut. It’s affordable, cooks incredibly fast, and its crumbled texture is perfect for soaking up every bit of the delicious sauce.
- Soy Sauce & Brown Sugar: This is the foundational sweet and savory duo of Mongolian-style sauces. The soy sauce provides a deep, salty umami flavor, while the brown sugar offers a rich, molasses-like sweetness that balances the salt and helps the sauce caramelize.
- Garlic & Ginger: This pair of fresh aromatics is non-negotiable for an authentic-tasting Asian-inspired sauce. They provide a pungent, slightly spicy, and fragrant backbone to the dish.
- Cornstarch Slurry: This is the simple secret to creating that thick, glossy, restaurant-style glaze. The cornstarch activates with heat, transforming the thin sauce ingredients into a perfect coating for the beef and noodles.
Cooking Instructions
This one-pan meal is all about quick, high-heat cooking. Having all your ingredients prepped and ready to go before you start is the best way to ensure success.
Step 1: Cook the Noodles and Prepare the Sauce
First, bring a large pot of salted water to a boil and cook your noodles according to the package directions until they are al dente.
While the noodles are cooking, you can prepare your sauce and chop your vegetables. In a small bowl, whisk together the soy sauce, brown sugar, and water until the sugar is mostly dissolved.
In a separate tiny bowl, stir together the cornstarch and cold water to make your slurry. Drain the cooked noodles and set them aside.
Step 2: Brown the Beef and Sauté the Vegetables
Heat the sesame oil in a large wok or skillet over medium-high heat. Add the ground beef to the hot pan and cook, breaking it up with a spoon, until it is browned and cooked through.
Drain off any excess fat from the skillet. Add the broccoli florets, shredded carrots, and the white parts of the scallions to the skillet with the beef. Stir-fry for 3-4 minutes, until the broccoli is bright green and crisp-tender.
Step 3: Add Aromatics and Create the Glaze
Add the minced garlic and grated ginger to the skillet. Stir-fry for just 30 seconds, until they are very fragrant.
Pour the soy sauce mixture into the pan and bring it to a lively simmer, stirring to coat the beef and vegetables. Give the cornstarch slurry another quick stir, then pour it into the simmering sauce.
Continue to cook, stirring constantly, for 1-2 minutes. You will see the sauce bubble and transform into a thick, glossy glaze.
Step 4: The Final Toss and Serve
Once the sauce has thickened, add the cooked noodles to the skillet. Use tongs to toss everything together—the beef, vegetables, and noodles—until every single strand is coated in the beautiful Mongolian glaze.
Let it cook for just one more minute to heat the noodles through. Turn off the heat, stir in the green parts of the scallions, and serve immediately.
Recipe Variations
This easy noodle dish is a perfect base for your own favorite additions.
- Make it Spicy: For a spicy kick, add 1-2 teaspoons of sriracha or ½ teaspoon of red pepper flakes to the sauce along with the soy sauce and sugar.
- Different Veggies: This is a great “clean out the fridge” meal. Feel free to add other quick-cooking vegetables like sliced bell peppers, mushrooms, snow peas, or bean sprouts.
- Protein Swaps: This sauce and method work wonderfully with ground chicken, ground turkey, or even plant-based ground meat crumbles for a vegetarian version.
Serving Suggestions
This is a complete one-pan meal that doesn’t need much else, but a few garnishes can make it extra special.
- Extra Crunch: Garnish the finished dish with a sprinkle of toasted sesame seeds or some chopped peanuts.
- A Little Heat: Serve with a bottle of your favorite chili oil or sriracha on the side for those who like to add their own extra spice.
- Simple Side: A fresh, crunchy cucumber salad is a great, simple side dish to provide a cool contrast.
Storage & Reheating Tips
Leftovers of this noodle dish are fantastic for lunch the next day.
- Storage: Let the leftovers cool completely. Store them in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave until hot. You can also reheat the dish in a skillet over medium-low heat, adding a splash of water to loosen up the sauce and steam the noodles as they warm.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My noodles are clumpy and stuck together. | After you drain your cooked noodles, it’s a good idea to rinse them briefly with cold water and then toss them with a tiny bit of sesame oil. This prevents them from forming a large, sticky clump while you cook the beef. |
| The dish is too greasy. | It is very important to thoroughly drain all the excess fat from the ground beef after browning it and before you add the vegetables and sauce. Using a lean ground beef also helps. |
| My sauce is too thin. | Make sure your sauce is at a full simmer before you add the cornstarch slurry. The cornstarch needs heat to activate and thicken. If it’s still thin, you can add another small slurry (1 tsp cornstarch + 1 tsp cold water). |
| My broccoli is soggy. | You overcooked it. Stir-fry vegetables should be cooked quickly over high heat so they remain crisp-tender. As soon as the broccoli turns bright green, it’s nearly done. |
FAQs
Can I use a different kind of noodle?
Yes, absolutely. This recipe is very forgiving. If you don’t have lo mein noodles, it works great with spaghetti, linguine, or fettuccine.
It’s also delicious with chewy udon noodles or even rice noodles for a gluten-free option.
Can I make this recipe low-carb or keto-friendly?
To make it low-carb, you can omit the noodles and serve the Mongolian ground beef and vegetable mixture over cauliflower rice or with zucchini noodles (“zoodles”).
You would also need to substitute the brown sugar with a suitable brown sugar substitute.
Can I prepare any components of this dish ahead of time?
Yes. To make this meal even faster, you can chop all of your vegetables (broccoli, carrots, garlic, ginger, scallions) and mix your sauce ahead of time.
Store them in separate airtight containers in the fridge. Then, all you have to do is cook the noodles and stir-fry everything together.
Enjoy Your Takeout-Style Dinner!
You are now ready to make a pan of Mongolian ground beef noodles that is faster, more affordable, and more delicious than any takeout you could order.
It’s the perfect, satisfying meal for a busy weeknight that the whole family will love. Enjoy every single savory-sweet, noodle-slurping bite!
