Name: Mongolian Ground Beef Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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 of red pepper flakes (optional for a spicy kick); 10 oz linguine; 1 tablespoon cornstarch; 2 tablespoons water; 4 green onions, sliced for garnish

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Searching for some savory, saucy goodness, this Mongolian Ground Beef Noodles dish is your new best friend. It’s got all the rich flavors you love from Mongolian beef, but with the added comfort of noodles. I made this for dinner the other night, and not only did it take less than 30 minutes, but there weren’t even any leftovers—always a good sign!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, perfect for a weeknight dinner.
Flavor Bomb: The combo of soy sauce, hoisin, and garlic makes every bite irresistible.
Kid-Friendly: It’s a dish the whole family can enjoy, and you can adjust the spice level.

Searching for some savory, saucy goodness, this Mongolian Ground Beef Noodles dish is your new best friend. It’s got all the rich flavors you love from Mongolian beef, but with the added comfort of noodles. I made this for dinner the other night, and not only did it take less than 30 minutes, but there weren’t even any leftovers—always a good sign!

Ingredients

Ground Beef: 1 lb for that hearty base.
Garlic: 5 cloves, minced. It brings the dish to life!
Brown Sugar: 1/3 cup to balance the savory with a hint of sweetness.
Beef Broth: 1/4 cup for a rich, beefy flavor.
Soy Sauce: 1/3 cup for that essential umami kick.
Hoisin Sauce: 3 tablespoons to add depth and sweetness.
Ground Ginger: 1/2 teaspoon to give a little warmth and spice.
Ground Black Pepper: 1/2 teaspoon for seasoning.
Red Pepper Flakes: A pinch (optional) if you like a little heat.
Linguine: 10 oz, cooked al dente.
Cornstarch: 1 tablespoon to thicken the sauce.
Water: 2 tablespoons for the cornstarch slurry.
Green Onions: 4 sliced, for garnish.

Variations

Spicy Twist: Add more red pepper flakes or a dash of Sriracha if you’re a spice lover.
Meat Swap: Try ground turkey or chicken for a lighter version.
Veggie Boost: Throw in some broccoli or bell peppers for extra nutrition.

How to Make the Recipe

1. Cook the Pasta

Start by cooking the linguine according to the package instructions. Once it’s done, drain and set it aside. You’ll need it ready when the sauce is good to go.

2. Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until it’s fully browned and cooked through. Drain off any excess fat, because no one wants greasy noodles.

3. Add Aromatics and Sauces

Once the beef is browned, toss in the minced garlic and cook for about a minute until it’s fragrant—your kitchen is going to smell amazing at this point. Next, stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and a pinch of red pepper flakes (if you’re feeling spicy). Stir it all together and let those flavors mingle.

4. Thicken the Sauce

In a small bowl, mix the cornstarch with water to make a slurry. Add this to the skillet and stir for about 2-3 minutes until the sauce thickens up to that perfect consistency.

5. Combine with Noodles

Once the sauce is nice and thick, toss in the cooked linguine. Stir until the noodles are well coated in all that delicious, saucy goodness.

6. Garnish and Serve

Top your Mongolian Ground Beef Noodles with sliced green onions for a fresh, crunchy finish. Serve it hot and get ready for a seriously satisfying meal!

How to Serve

With Veggies: Pair it with some stir-fried veggies on the side for a balanced meal.
As a Main Dish: Serve as a complete meal—it’s got protein, carbs, and loads of flavor.
Lunch Leftovers: It reheats beautifully for lunch the next day (if there are any leftovers!).

Make Ahead

Fridge: You can make the sauce ahead and store it in the fridge for up to 2 days. Just reheat and toss with fresh noodles when you’re ready to eat.
Freezer: The beef mixture freezes well. Make a double batch, freeze half, and thaw it out for a quick meal later!

FAQs

Can I use a different type of pasta?
Absolutely! You can swap linguine for spaghetti, fettuccine, or even rice noodles if that’s what you have on hand.

Is this recipe spicy?
Not really, but if you’re not into spice, just leave out the red pepper flakes. If you like things hotter, add more!

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.

This Mongolian Ground Beef Noodles recipe is packed with flavor, quick to make, and will have everyone asking for seconds. Happy Cooking!