Description
Mongolian Ground Beef Noodles is a cozy, weeknight-friendly dish that brings together savory stir-fry flavors and comforting pasta. Lean ground beef, tossed with aromatic garlic, ginger, and green onions, gets coated in a sweet, thick Mongolian-inspired sauce enriched with hoisin and brown sugar. The whole mixture is tossed with linguine, making for a hearty, flavorful meal that’s ready in about 30 minutes. It’s budget-friendly, super satisfying, and perfect for families or anyone craving takeout-style noodles at home.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (lean preferred)
- 10 oz linguine (or other long pasta, spaghetti or rice noodles for gluten-free)
Sauce
- 1/3 cup brown sugar
- 1/4 cup beef broth
- 1/3 cup soy sauce (low sodium if preferred)
- 3 tablespoons hoisin sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
Aromatics & Garnish
- 5 cloves garlic, minced
- 4 green onions, sliced
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the linguine. Cook according to package instructions until al dente, then drain well and set aside. This will serve as the flavorful base for the dish.
- Brown the Ground Beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until evenly browned. Drain off any excess fat to make the dish lighter and set the skillet to medium heat.
- Add Garlic and Aromatics: Stir in the minced garlic and cook for about 1 minute, until fragrant. Add the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes (if using). Stir everything together thoroughly so the beef can absorb the bold flavors.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the skillet and stir well. Let the sauce simmer for a few minutes, stirring occasionally, until it thickens to a glossy, coat-the-noodles consistency.
- Combine with Noodles: Add the drained, cooked linguine to the skillet. Toss with tongs or a spatula to ensure all the noodles are fully coated in the saucy beef mixture. Let everything simmer together for 2-3 minutes, allowing the flavors to mingle.
- Garnish and Serve: Top the finished dish with sliced green onions for extra freshness and color. Serve the Mongolian Ground Beef Noodles piping hot and enjoy!
Notes
- Use gluten-free noodles and gluten-free soy sauce for a gluten-free version.
- Swap ground beef for ground turkey or chicken for a lighter alternative.
- Add steamed broccoli, snap peas, or bell pepper for extra veggies.
- You can adjust the sweetness or saltiness of the sauce to taste.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 15g
- Sodium: 1220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
Keywords: mongolian beef noodles, weeknight dinner, quick beef recipes, asian pasta, easy ground beef meals, stir fry noodles
