Bowl of Mongolian Ground Beef Noodles topped with green onions and sesame seeds

Mongolian Ground Beef Noodles

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Why make this recipe

Mongolian Ground Beef Noodles is a delicious and easy dish that combines savory flavors with the richness of beef. It’s perfect for a busy weeknight dinner or a satisfying meal any time you crave something hearty. The noodles soak up the flavorful sauce, and with ground beef, ginger, and garlic, every bite is packed with taste. Plus, it comes together quickly, making it a great choice for both novice and experienced cooks.

How to make Mongolian Ground Beef Noodles

Ingredients:

  • 10 ounces (284 g) rice noodles
  • 1 pound (454 g) ground beef, 80/20
  • 1 teaspoon fresh ginger, finely minced
  • 4 garlic cloves, finely minced
  • Green onions, sliced (garnish)
  • White sesame seeds (garnish)
  • 1/2 cup (118 ml) low-sodium soy sauce
  • 2 tablespoons dark soy sauce
  • 1/2 cup (118 ml) water
  • 1/4 cup (55 g) brown sugar
  • 3 tablespoons cornstarch

Directions:

  1. Whisk together all the ingredients for the sauce and set it aside.
  2. Cook the rice noodles according to the instructions on the package and set aside.
  3. In a large wok or skillet over medium-high heat, add a little cooking oil.
  4. Once the oil is hot, add the ground beef and break it into smaller pieces with a wooden spoon or spatula. Cook until there is nearly no pink left.
  5. Add the minced ginger and garlic. Cook until fragrant, about 2-3 minutes.
  6. Pour the sauce over the cooked ground beef and let it gently simmer and thicken for 3-4 minutes.
  7. Add the cooked rice noodles on top and toss everything together until all the noodles are coated in the thick sauce.
  8. Garnish with sliced green onions and white sesame seeds before serving.

How to serve Mongolian Ground Beef Noodles

Serve Mongolian Ground Beef Noodles hot, right out of the pan. You can plate it up with a sprinkle of sliced green onions and sesame seeds on top for added flavor and visual appeal. This dish pairs well with a simple side salad or steamed vegetables for a complete meal.

How to store Mongolian Ground Beef Noodles

To store leftovers, let the dish cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in the microwave or on the stovetop. You may need to add a little water or soy sauce to loosen it up.

Tips to make Mongolian Ground Beef Noodles

  • Use fresh ingredients for the ginger and garlic to enhance the flavor.
  • If you want extra heat, add some red pepper flakes or sriracha to the sauce.
  • Make sure not to overcook the noodles, as they can become mushy when combined with the sauce.
  • For a lighter version, you can substitute ground turkey or chicken for the beef.

Variation

For a vegetarian option, try using mushrooms or tofu instead of ground beef. You can also mix in assorted vegetables like bell peppers, broccoli, or snap peas for more color and nutrition.

FAQs

1. Can I use a different type of noodle?
Yes, you can use different types of noodles, such as egg noodles or udon. Just ensure to adjust the cooking time as needed.

2. What if I don’t have dark soy sauce?
If you don’t have dark soy sauce, you can replace it with more regular soy sauce. The flavor will be slightly different, but it will still be tasty.

3. Can I freeze Mongolian Ground Beef Noodles?
While it’s best fresh, you can freeze leftovers in a freezer-safe container. Just be aware that the texture may change slightly upon thawing and reheating.

Mongolian Ground Beef Noodles

A delicious and easy dish that combines savory flavors with the richness of ground beef and noodles, perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mongolian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 10 ounces 10 ounces rice noodles Use any preferred rice noodle type.
  • 1 pound 1 pound ground beef, 80/20 80/20 ground beef provides good flavor and juiciness.
  • 1 teaspoon 1 teaspoon fresh ginger, finely minced Fresh ginger adds flavor.
  • 4 cloves 4 garlic cloves, finely minced Fresh garlic is recommended for best flavor.
  • 1/2 cup 1/2 cup low-sodium soy sauce Use low-sodium to control saltiness.
  • 2 tablespoons 2 tablespoons dark soy sauce Dark soy sauce gives deeper color.
  • 1/2 cup 1/2 cup water
  • 1/4 cup 1/4 cup brown sugar Brown sugar enhances sweetness.
  • 3 tablespoons 3 tablespoons cornstarch Used for thickening the sauce.
Garnishes
  • Green onions, sliced For garnish.
  • White sesame seeds For garnish.

Method
 

Preparation
  1. Whisk together all the ingredients for the sauce and set it aside.
  2. Cook the rice noodles according to the instructions on the package and set aside.
Cooking
  1. In a large wok or skillet over medium-high heat, add a little cooking oil.
  2. Once the oil is hot, add the ground beef and break it into smaller pieces with a wooden spoon or spatula. Cook until there is nearly no pink left.
  3. Add the minced ginger and garlic. Cook until fragrant, about 2-3 minutes.
  4. Pour the sauce over the cooked ground beef and let it gently simmer and thicken for 3-4 minutes.
  5. Add the cooked rice noodles on top and toss everything together until all the noodles are coated in the thick sauce.
Serving
  1. Serve Mongolian Ground Beef Noodles hot, garnished with sliced green onions and white sesame seeds.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in microwave or stovetop, adding a little water or soy sauce if needed. Use fresh ingredients for the best flavor. For a vegetarian option, consider using mushrooms or tofu.