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Homemade Mongolian Ground Beef Noodles recipe photo
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Mongolian Ground Beef Noodles

This Mongolian Ground Beef Noodles recipe is quick, flavorful, and perfect for weeknight dinners with tender noodles and savory-sweet beef sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Mongolian
Keyword: Easy, Ground Beef, Noodles, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 8 ounces egg noodles
  • 1 pound ground beef
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 inch ginger grated
  • 1 onion sliced
  • 1 bell pepper sliced
  • 3 green onions chopped
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional
  • salt to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 ounces of egg noodles and cook according to package instructions until al dente, usually about 6-8 minutes. Drain and set aside, reserving a little pasta water to loosen the sauce if needed.
  • Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Toss in the sliced onion and bell pepper, cooking for 3-4 minutes until they start to soften.
  • Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and cooked through, about 6-8 minutes. Drain any excess fat if needed.
  • Reduce heat to medium. Stir in 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 teaspoons sesame oil, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if using. Mix well so the beef and veggies are coated in the glossy, flavorful sauce.
  • Add the drained egg noodles to the skillet. Toss everything together gently to combine. If the sauce feels too thick, splash in a bit of reserved pasta water to loosen it up. Adjust salt to taste.
  • Sprinkle the chopped green onions over the top just before serving for a fresh pop of color and flavor. Serve hot and enjoy!

Equipment

  • Large Pot
  • Large Skillet or Wok
  • Grater
  • Sharp knife and cutting board
  • Strainer or colander
  • Wooden spoon or spatula

Notes

  • For a vegetarian option, substitute ground beef with crumbled tofu or tempeh and add mushrooms or eggplant.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Add your favorite seasonal vegetables like snap peas, zucchini, or spinach for extra nutrition and texture.