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Mongolian Ground Beef Noodles

Mongolian ground beef noodles with glossy, saucy noodles tossed with a soy-garlic-brown sugar glaze and spiced beef. A one-skillet, weeknight-friendly Asian noodle skillet with thickened sauce that clings to every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Mongolian Beef Noodle Skillet
  • 1 lb ground beef
  • 6 oz noodles (linguine, lo mein, or ramen)
  • 5 garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes
  • 2 tbsp vegetable oil
  • 0.5 cup beef broth
  • 1 tbsp cornstarch
  • 1 green onions for garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 sheet pan

Method
 

Cook noodles and set aside
  1. Cook the noodles according to the package directions, then drain and set aside so they stay ready to toss.
Brown the beef
  1. Heat the vegetable oil in a skillet over medium-high heat, then add ground beef and break it apart as it browns.
  2. Drain excess fat from the skillet once the beef is browned.
Build the garlic-ginger base
  1. Add the minced garlic and grated ginger, then cook for 1 minute until fragrant.
Thicken the Mongolian-style sauce
  1. Whisk the soy sauce, brown sugar, hoisin sauce, sesame oil, red pepper flakes, beef broth, and cornstarch, then pour into the pan.
  2. Simmer for 2–3 minutes until the sauce thickens and coats the beef, turning glossy.
Toss and garnish
  1. Add the cooked noodles and toss until fully coated in the thick saucy mixture.
  2. Top with green onions and sesame seeds so the noodles look finished and garnished.

Notes

Pro tip: whisk the cornstarch thoroughly into the sauce before it hits the pan so it thickens evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium until hot and glossy. Freezing isn’t recommended because noodles can soften. For a gluten-free option, use gluten-free noodles and tamari instead of soy sauce.