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Sweet and saucy, these Mongolian ground beef noodles are one of our favorite weeknight meals that is quick to put together but has exceptional flavor thanks to the beefy ground beef and simple savory sauce.
Meat and Noodle Fusion: Mongolian Ground Beef Noodles
Mongolian beef is a classic Chinese takeout dish that many love due to its flavor. The traditional dish is made with thin sliced beef whereas I made these Mongolian ground beef noodles with ground beef! It makes the dish come together a lot quicker and when served over rice noodles, it’s so filling and satisfies all your takeout cravings! I also typically tend to have more ground beef in the freezer than I do large pieces of beef so this was a no-brainer when trying to figure out dinner one night! Mongolian ground beef noodles it is!
We love this Mongolian ground beef noodle fusion in our household and make it at least once a month. Tossing the hearty ground beef in the sweet and savory sauce along with tender rice noodles makes this dish so satisfying.
What Exactly Is Mongolian Beef?
Mongolian beef is a popular dish served in Chinese restaurants. Contrary to the name, this dish comes from Taiwan, not Mongolia. The typical Mongolian beef found in American-Chinese restaurants consists of thinly sliced beef stir-fried in a wok with green onions and finished in a luscious, sweet, and savory sauce.
Recipe Tips and Variations
- Ground pork or ground turkey are great options if you don’t want to use ground beef.
- Try to use rice noodles for this recipe. I don’t think using linguine or spaghetti is the same, but I understand the accessibility may be an issue! I like using rice noodles for Asian-style recipes because it soaks up the sauce better and the texture is a bit better than regular pasta.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up 4 days. To reheat, reheat in the microwave in a microwave-safe bowl or container until warmed through. You may need to add a splash of water to loosen it up.
What To Serve With This
I think this is a well-rounded dish as it is but a vegetable stir fry like this Chinese cabbage stir fry or stir fried water spinach. Green beans would be really good too!
Mongolian Ground Beef Noodles
Equipment
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
For the sauce:
- ½ cup (118 ml) low-sodium soy sauce
- 2 tablespoons dark soy sauce
- ½ cup (118 ml) water
- ¼ cup (55 g) brown sugar
- 3 tablespoons cornstarch
Instructions
- Whisk together all the ingredients for the sauce and set aside.½ cup (118 ml) low-sodium soy sauce, 2 tablespoons dark soy sauce, ½ cup (118 ml) water, ¼ cup (55 g) brown sugar, 3 tablespoons cornstarch
- Cook rice noodles according to the instructions on the package and set aside.10 ounces (284 g) rice noodles
- In a large wok or skillet over medium-high heat, add a little bit of cooking oil. Once hot, add ground beef and break into smaller pieces with a wooden spoon or spatula. Cook until there is nearly no pink left.1 pound (454 g) ground beef
- Add the ginger and garlic. Cook until fragrant, about 2-3 minutes.1 teaspoon fresh ginger, 4 garlic cloves
- Pour the sauce over the ground beef and allow to gently simmer and thicken for 3-4 minutes.
- Add the rice noodles on top and toss everything together to incorporate and make sure all noodles are coated in the thick sauce.
- Garnish with sliced green onions and white sesame seeds on top.Green onions, White sesame seeds
Nutrition
Photographs by Meg McKeehan Photography
What I love most about your recipes is that you list the ingredients along with the step; this is so convenient. This dish is delicious with ground chicken. And you use all pantry staples, no specialty items. Thank you!