Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles could be your new favorite meal if you want something quick, tasty, and filling. This simple meal mixes soft noodles with tasty ground beef and a sauce that is rich, sweet, and a little bit spicy. This recipe is great for busy weeknights because it has big flavors and doesn’t take much time to make. This recipe has you covered whether you want comfort food or want to impress family and friends with an Asian-inspired dish.
The flavors of Mongolian Ground Beef Noodles are perfectly balanced, which makes them stand out. When you mix soy sauce, hoisin, and brown sugar, you get a balance of sweet and salty. If you want, you can add red pepper flakes for a little heat. This meal is a great alternative to takeout because you can choose the ingredients and make it your own. Ground beef is simple, but when you add linguine or other pasta, it becomes hearty and filling. It tastes great and doesn’t cost much, and it only takes 30 minutes to make!
Author: Jessica
Prep Time: 10 minutes
Cook Time: 15 minutes
Things You’ll Need for the Kitchen
- Big pot for boiling pasta
- Big skillet or frying pan for browning the meat
- Use a knife and cutting board to chop up the garlic and green onions.
- For precise amounts of ingredients, use measuring cups and spoons.
- A little bowl for mixing cornstarch
- Tongs or large spoon for tossing the noodles
Ingredients
- 1 lb ground beef
- 5 cloves garlic, minced
- 1/3 cup brown sugar
- 1/4 cup of beef broth
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
- 10 oz linguine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced
Cooking Instructions
- Cook the Pasta
Begin by cooking the linguine (or your preferred pasta) in a large pot of salted, boiling water. Cook it according to the package instructions until al dente. After cooking, drain the pasta and put it aside. - Cook the ground beef until it is brown.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook it until it is brown, breaking it up into small pieces as it cooks. To make the dish lighter, get rid of any extra fat. Turn the heat down to medium once the beef is done cooking. - Add garlic and other spices
Next, add the minced garlic to the beef that has been browned and cook for about a minute, or until the garlic smells good. After that, add the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes (if you’re using them). Mix everything well so that the flavors can mix.
- Make the sauce thicker
In a small bowl, whisk together the cornstarch and water until smooth. Put this mixture in the skillet and mix it into the sauce. Let the sauce simmer for a few minutes until it gets as thick as you want it to be. - Combine with Noodles
Once the sauce has thickened, add the cooked and drained linguine to the skillet. Toss the noodles thoroughly in the sauce until fully coated. Allow the noodles and beef to simmer together for 2-3 minutes so the flavors can fully absorb into the pasta. - Garnish and Serve
To finish, sprinkle the sliced green onions over the top of the dish for a fresh, vibrant garnish. Serve the Mongolian Ground Beef Noodles hot and enjoy every savory bite!
Recipe Tips for Perfect Mongolian Ground Beef Noodles
- Use lean ground beef to avoid an overly greasy sauce. Draining the fat will also help keep the dish lighter.
- Balance the sweetness and savory by adjusting the amount of brown sugar or soy sauce to your liking.
- Don’t overcook the pasta; al dente pasta will hold up better in the sauce and create a more satisfying texture.
- Control the heat by adjusting the amount of red pepper flakes. Start with a pinch and increase as needed.
Substitutions and Variations
- Swap the protein: Ground turkey, chicken, or even tofu can be used in place of ground beef for a lighter or vegetarian option.
- Try different noodles: If you’re gluten-free, rice noodles or gluten-free pasta work perfectly in this dish.
- Add vegetables: Toss in stir-fried veggies like bell peppers, carrots, or snap peas for extra color and nutrition.
- Make it low-carb: For a healthier twist, try using zucchini noodles or spaghetti squash.
Common Mistakes to Avoid
- Overcooking the noodles: Make sure to cook your pasta to al dente, as it will continue to cook when combined with the sauce.
- Using too much fat: Always drain excess fat from the ground beef, or the dish may become greasy.
- Not thickening the sauce properly: Ensure the cornstarch mixture is fully dissolved before adding it to the skillet, and let the sauce simmer until it thickens.
Serving Suggestions
Mongolian Ground Beef Noodles can be served on their own as a complete meal, but they also pair well with:
- Steamed vegetables: Broccoli, bok choy, or green beans are great sides.
- Fresh salad: A simple cucumber or mixed greens salad with a light dressing balances the richness of the dish.
- Rice: You can also serve the beef mixture over a bed of steamed white or brown rice for a different twist.
How to Store and Reheat Mongolian Ground Beef Noodles
Storing leftovers: Place any leftover noodles in an airtight container and store them in the refrigerator for up to 3 days.
Reheating tips: Reheat the noodles on the stovetop over medium heat, adding a splash of beef broth or water to rehydrate the sauce. Alternatively, you can microwave them in short intervals, stirring in between to avoid drying out the noodles.
FAQs about Mongolian Ground Beef Noodles
Q: Can I use a different type of pasta?
A: Absolutely! Spaghetti, fettuccine, or even egg noodles would work well in this dish.
Q: Can I make this dish ahead of time?
A: Yes! You can make the beef and sauce ahead of time, then cook the pasta fresh when you’re ready to serve. Just reheat the sauce and toss with freshly cooked noodles.
Q: How can I make this dish gluten-free?
A: Use gluten-free soy sauce and substitute the linguine with gluten-free pasta or rice noodles.