When we’re ordering Chinese food, Mongolian Beef is always on our list. You just can’t beat the flavor of that sweet and savory sauce! But good news – you don’t need to order takeout to get it. These Mongolian Ground Beef Noodles take just fifteen minutes to throw together (which is far quicker than any takeout) and you get that same delicious flavor but in the form of a comforting noodle dish. That’s like a triple win!
While Mongolian Beef usually uses flank steak, this noodle version uses ground beef to keep things super quick and economical. I don’t know about you, but I generally have a pound of ground beef stashed somewhere in the freezer so this recipe is an easy one to rely on when you’ve run out of time to plan or shop for dinner.
It also uses linguine, soy sauce, brown sugar… no exotic ingredients or anything that’s hard to come by, just simple stuff that’s delicious when it mingles together. You just boil your noodles while you brown the ground beef, and then season it with garlic, soy sauce, beef broth, brown sugar, red chile flake, and a few other goodies before thickening the sauce with some cornstarch and tossing everything together.
It’s almost a pantry meal, it’s almost a one-pan meal, but it’s wholly delicious. The noodles are slippery and slurpable and coated in that same sauce you know and love, but beef rounds it out into a filling complete meal (and keeps that Mongolian Beef flavor true to form). It’s very little effort for a home-cooked meal that everyone tends to rave about!
Mongolian Ground Beef Noodles
5m prep time
10m cook time
- 1 lb ground beef
- 5 cloves garlic, minced
- 1/3 cup brown sugar
- 1/4 cup beef broth
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Pinch red pepper flake, optional
- 10 oz linguine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced
- In a large pot of boiling water, cook the pasta according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, brown ground beef until no longer pink.
- Drain fat as needed, then add garlic and cook until fragrant, about 1 minute.
- Add soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper flake, and black pepper. Stir to combine.
- Dissolve cornstarch in 2 tablespoons cold water and add to ground beef. Stir and bring to a gentle boil. Once sauce has thickened, add noodles and stir to combine.
- Let noodles sit in sauce 2-3 minutes to absorb some flavor. Top with green onions and serve. Enjoy!
Recipe adapted from Call Me PC.