Mongolian Beef and Noodles
Whip up this quick and easy Mongolian Beef and Noodles recipe in just 30 minutes! Made with savory ground beef, tender linguine, and coated in a sweet-and-savory sauce, this delicious dinner is perfect for busy weeknights!
Skip takeout and learn how to make the best Mongolian Beef and Noodles right at home with this amazing recipe. Ready in under 30 minutes, it’s the perfect go-to dinner for busy nights. Traditional Mongolian beef and noodles are a year-round favorite that the whole family will devour, and if you do happen to have leftovers (though I highly doubt it because it’s that good!), these leftovers are the kind that taste even better the next day!
MONGOLIAN BEEF AND NOODLES
Imagine tender noodles and juicy beef in a sweet-savory glaze. With this Mongolian-inspired recipe, you get rich umami from soy and hoisin, balanced by a touch of brown sugar, warm notes of garlic and ginger, and a subtle kick of heat from red pepper flakes. The process of making it starts with browning the beef first as a hearty base, then layering in aromatics and sauce for depth. A quick cornstarch slurry thickens everything into a glossy, restaurant-style coating that wraps around every bite. Tossing in the noodles at the end allows them to absorb all those delicious flavors, while a short rest before serving ensures the sauce fully settles in, making each forkful even more satisfying than the last.
Find my expert tips on how to make homemade Mongolian beef and noodles below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Mongolian Beef and Noodles Recipe:
- Beats Takeout Every Time: Enjoy rich, savory, and sweet flavors at home without the extra cost or wait time of ordering out. The linguine noodles and beef soak up the Mongolian-style sauce, mimicking the taste of your favorite restaurant.
- 30-Minute Weeknight Meal: A dinner that is ready fast with simple, no-fuss steps, ideal for busy weeks.
- Budget-Friendly: Made with lean ground beef and simple pantry staples, this dish is easy on your wallet.
- One-Pan Convenience: Minimal cleanup since everything comes together in one skillet, plus the noodles.
- Meal-Prep-Friendly: This dish reheats well, making it perfect for meal prep. Store noodles and sauce separately to prevent sogginess, then combine before serving.
Ingredients
- 1-pound lean ground beef
- 1 teaspoon ground ginger
- 1 Tablespoon minced garlic
- 3 Tablespoons light brown sugar
- ½ cup beef broth
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 8 ounces linguine noodles
- 2 Tablespoons cornstarch
- 4 green onions, sliced
- 1 Tablespoon sesame seeds, optional
Instructions
In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.
Add the garlic and ginger to the skillet and cook for about 1 minute.
Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.
To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.
In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.
Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!
Servings
Serves 4.
Storage and Reheating
Store Mongolian Beef and Noodles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; thaw overnight in the fridge before reheating. To reheat, add a splash of water or beef broth to loosen the sauce and warm in the microwave in short intervals, stirring between each, or heat on the stovetop over medium heat for 5-7 minutes until warmed through.
Holly’s Tips for The Best Mongolia Beef and Noodles:
- Use High-Quality Lean Ground Beef: Choosing quality lean ground beef prevents excess grease, keeping your Mongolian beef sauce rich and flavorful without being oily.
- Cook Noodles al Dente: Linguine noodles should be slightly firm when cooked. Overcooked noodles can become mushy when tossed with the thick sauce.
- Let Noodles Absorb The Sauce: After combining the noodles and beef, let the dish sit for 1-2 minutes. This allows the noodles to soak up maximum flavor.
- Adjust Heat As Needed: Easily adjust the spice level by adding more or less red pepper flakes to suit your taste.
- Garnish Before Serving: Sliced green onions and sesame seeds add color and texture, making the dish look just like your favorite restaurant.
- Make It Your Own: You can stir-fry vegetables in with the beef or add them when combining everything. I recommend broccoli, bell peppers, snap peas, and carrots.
Frequently Asked Questions:
Absolutely, make it ahead and store it in the fridge for up to 3 days. The flavors deepen over time, making leftovers even more delicious.
I recommend using linguine noodles, but you can also use spaghetti noodles, lo mein noodles, rice noodles, udon noodles, and similar alternatives.
To thicken the sauce, use a cornstarch slurry (cornstarch mixed with cold water). Add it to the skillet and bring to a gentle boil; this activates the thickening and creates a rich sauce.
To make this Mongolian Beef and Noodles recipe gluten-free, swap the regular soy sauce for a gluten-free alternative like tamari or coconut aminos, and use gluten-free hoisin sauce. Replace the linguine with gluten-free noodles such as rice noodles or certified gluten-free pasta, and double-check that your beef broth and cornstarch are labeled gluten-free.
Similar Recipes
Craving something similar? Try my Beef and Broccoli Ramen!
Wanting something different? Make this Tex-Mex-inspired Taco Noodle Skillet, it’s so good.
Can’t get enough of noodles? Try these highly-rated recipes next: Slow Cooker Chicken and Noodles, Easy Thai Noodles, Asian Pasta Salad, and Chicken Noodle Bake.
Have you made this Mongolian Beef and Noodles recipe? 💚
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MongolianBeefandNoodles #LifeInTheLofthouse
Mongolian Beef and Noodles
Ingredients
- 1 lb. lean ground beef
- 1 teaspoon ground ginger
- 1 Tablespoon minced garlic
- 3 Tablespoons light brown sugar
- ½ cup beef broth
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 8 ounces linguine noodles
- 2 Tablespoons cornstarch
- 4 green onions sliced
- 1 Tablespoon sesame seeds optional
Instructions
- In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.
- Add the garlic and ginger to the skillet and cook for about 1 minute.
- Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.
- To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.
- In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.
- Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!
Recipe Adapted From: Eating on a Dime
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Loved this! Took 40 min start to finish. I added some chopped green onion whites when adding the garlic and ginger. Also added some red pepper and snap peas when adding the noodles. Will definitely make again!
I added a head of broccoli for a healthier meal, and I added a touch of honey. It was delicious!