Savory Mongolian Ground Beef Noodles

These Savory Mongolian Ground Beef Noodles are a quick, satisfying stir-fry dish I love making when I want bold flavor with minimal effort. With rich, garlicky beef, tender noodles, and a sweet-and-savory Mongolian-style sauce, this meal comes together in under 30 minutes and hits every craving. It’s the perfect weeknight comfort food that’s easy to customize and impossible to resist.

Why You’ll Love This Recipe

I love how fast and flavorful this dish is. It’s the kind of meal I can pull together with pantry staples and ground beef I almost always have on hand. The sauce is everything—sweet, salty, garlicky, and just a little sticky in the best way. It coats the noodles perfectly and gives me that takeout-style taste without the takeout price or wait. Plus, I can load it up with veggies or keep it simple depending on my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (lean or regular)
• Noodles (ramen, spaghetti, or lo mein-style)
• Soy sauce
• Brown sugar
• Garlic, minced
• Ginger, grated or minced
• Cornstarch
• Water
• Green onions, sliced
• Red pepper flakes or sriracha (optional for heat)
• Sesame oil
• Vegetable oil

directions

1. I start by cooking the noodles according to the package instructions, then drain and set them aside.

2. In a small bowl, I whisk together soy sauce, brown sugar, water, cornstarch, and a splash of sesame oil to make the sauce.

3. I heat vegetable oil in a large skillet or wok over medium-high heat, then brown the ground beef, breaking it apart as it cooks.

4. Once the beef is fully cooked, I add the garlic and ginger, cooking for another minute until fragrant.

5. I pour in the sauce mixture and let it simmer for a few minutes until it thickens and coats the beef.

6. I toss in the cooked noodles and stir until everything is evenly coated and heated through.

7. I finish by stirring in sliced green onions and red pepper flakes (if I want a little heat), then serve hot.

Servings and timing

This recipe serves 4 generous portions.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add veggies: I like to toss in broccoli, snap peas, or shredded carrots for extra crunch and color.

• Make it spicy: I stir in sriracha or chili paste to the sauce if I’m craving heat.

• Use different noodles: I’ve made this with ramen, linguine, udon, and even rice noodles—it all works.

• Swap the meat: Ground turkey or chicken all make great substitutes for beef.

• Low-carb option: I serve the Mongolian beef over spiralized zucchini or cauliflower rice instead of noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the noodles in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce and keep the noodles from drying out. The microwave works too, but I stir halfway through for even heating. This dish reheats beautifully and makes great next-day lunches.

FAQs

Can I make this gluten-free?

Yes, I use gluten-free tamari instead of soy sauce and pair it with gluten-free noodles like rice noodles or gluten-free pasta.

What kind of noodles work best?

I love using ramen, lo mein, or spaghetti—they all soak up the sauce well and have the right chew.

Can I make the sauce ahead of time?

Absolutely. I often mix the sauce a day ahead and keep it in the fridge until I’m ready to cook. Just give it a quick stir before using.

How do I make it less sweet?

I reduce the brown sugar slightly or add a splash of rice vinegar to balance the flavor with a little acidity.

Is sesame oil necessary?

I think it adds a lot of flavor, but if I don’t have it, I just leave it out or use a few drops of toasted sesame seeds for a similar effect.

Conclusion

These Savory Mongolian Ground Beef Noodles are everything I want in a fast, flavorful dinner—bold, satisfying, and incredibly easy to throw together. Whether I’m feeding the family or just want a no-fuss meal with big flavor, this recipe always delivers. It’s one of those dishes that feels indulgent but is actually made with simple ingredients I probably already have on hand.