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These Mongolian Ground Beef Noodles are savory, sweet, and a little spicy—just the way we like them. Perfect for a quick weeknight meal or when you want to treat yourself to something hearty and delicious.
You may also love my ground beef and rice recipe. It’s so good!
Recipe Overview
These Mongolian Ground Beef Noodles are a crowd favorite any time of the year, especially when you need something hearty and satisfying. Inspired by my Mongolian Beef Stir Fry, this recipe pairs perfectly with my Crispy Garlic Green Beans. It’s the kind of dish you’ll make again and again!
Ingredients Needed
You’ll need a few key ingredients to bring this dish to life. Don’t worry; nothing too fancy, just all the right flavors! Here’s the breakdown of what you will need. Full measurements are listed further down below in the recipe card.
- Ground Beef: The star of the show, this juicy beef adds flavor and texture.
- Garlic: Use fresh garlic instead of garlic powder. So much better.
- Sweet Onion: For a subtle sweetness that balances out the heat and saltiness of the dish.
- Cornstarch & Water: To thicken the sauce and make it cling perfectly to the noodles.
- Honey or Maple Syrup: A natural sweetener that enhances the sauce’s flavor profile.
- Beef Broth
- Vinegar
- Soy Sauce
- Hot Sauce
- Ground Ginger: A pinch of this brings a warm, zesty flavor.
- Rice Noodles: The perfect noodle base to soak up all that delicious sauce.
- Toasted Sesame Seeds: Optional
How to Mongolian Beef Stir Fry Noodles
Ready to make dinner? Follow these simple steps, and you’ll have this dish on the table in no time! For detailed measurements and instructions, see the recipe card below.
Step 1: Saute the beef in a cast-iron skillet.
Step 2: Add the onions and garlic and cook until they’re tender.
Step 3: Pour the sauce over the beef and stir until slightly thickened.
Step 4: Toss the noodles in the beef and sauce mixture. Serve hot!
Tips from my kitchen
- If you’re looking for a little extra crunch, toss some chopped peanuts or cashews on top.
- Don’t skip the cornstarch—it really helps thicken the sauce and gives the noodles that glossy finish.
- You can make the sauce ahead of time to speed things up on busy nights!
- Do not overcook the noodles.
Variations
Want to mix things up? Here are a few ideas:
- Add veggies like bell peppers, carrots, or broccoli for extra nutrients and color.
- Switch up the noodles by using soba noodles or even spaghetti for a fun twist.
- Make it spicy by adding more hot sauce or fresh chilies.
- Go low-carb by substituting zucchini noodles (zoodles) instead of rice noodles.
- Add protein—try adding shrimp or chicken instead of beef for a different flavor!
Substitutions
Got dietary preferences? Here are a few substitutions to fit your needs:
- Gluten-Free? Use tamari instead of soy sauce to keep it gluten-free.
- Dairy-Free? This recipe is naturally dairy-free, so no substitutions are needed.
- Vegetarian? Swap out the beef for mushrooms or tofu for a plant-based version.
- Sweetener Sub? If you’re avoiding honey or maple syrup, you can use coconut sugar or agave.
- Spicy? Not a fan of hot sauce? You can easily substitute it with a splash of chili oil for a different kick.
Make Ahead and Storage
You can definitely make this dish ahead! Prepare the noodles and sauce separately, then combine them just before serving. Once cooked, store leftovers in the fridge for 3-4 days. This dish doesn’t freeze well due to the noodles, but it’s perfect for meal prepping and reheating throughout the week.
Frequently Asked Questions
Yes! You can use soba, udon, or even spaghetti.
Store leftovers in an airtight container in the fridge for up to 4 days.
Absolutely! Just add more hot sauce or fresh chili peppers to turn up the heat!
Yes. If you prefer using ground turkey or chicken, you sure can. Follow the same instructions as you would for ground beef.
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Mongolian Ground Beef Noodles
Ingredients
- 1 pound lean ground beef
- 4-5 cloves garlic, minced
- 1 small sweet onion, finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vinegar
- 1/4 cup honey, or maple syrup
- 1/4 cup beef broth, or vegetable broth
- 1/3 cup soy sauce, low sodium
- 1 tablespoon hot sauce
- 1 teaspoon ground ginger
- 10 ounces rice noodles
- 1 tablespoon toasted sesame seeds, to garnish
Instructions
- Cook or prepare the 10 ounces rice noodles as instructed on the package, drain, and set aside.
- Meanwhile, preheat a pan over medium heat. Cook the 1 pound lean ground beef until no longer pink, mincing it with the wooden spoon.
- Add in the 4-5 cloves garlic (minced) and 1 small sweet onion (diced), and continue to cook, stirring frequently, until all the liquid absorbs and the meat starts to brown. About 4-5 minutes.
- In a small jug, add the 1 tablespoon cornstarch, 1 tablespoon water, and 1 tablespoon vinegar and stir until smooth with no lumps.
- Add in the 1/4 cup honey, 1/4 cup beef broth, 1/3 cup soy sauce, 1 tablespoon hot sauce, and 1 teaspoon ground ginger. Whisk to combine.
- Once the beef is done, pour over the sauce and cook for 3-4 minutes to thicken.
- Add the cooked noodles and stir to coat with the sauce.
- Garnish with 1 tablespoon toasted sesame seeds and green onions.
Notes
Tips & Tricks
- If you’re looking for a little extra crunch, toss some chopped peanuts or cashews on top.
- Don’t skip the cornstarch—it really helps thicken the sauce and gives the noodles that glossy finish.
- You can make the sauce ahead of time to speed things up on busy nights!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
