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Mongolian Ground Beef Noodles

Mongolian ground beef noodles with glossy, sauce-coated noodles and a glossy brown soy-garlic glaze. A quick Asian noodle skillet that simmers into a thick coating and finishes with green onions and sesame seeds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef Use 80/20 for best browning and flavor.
noodles
  • 6 oz noodles Linguine, lo mein, or ramen all work—cook until just tender.
garlic
  • 5 clove garlic Minced.
ginger
  • 1 tbsp fresh ginger Grated.
soy sauce
  • 0.33 cup soy sauce
brown sugar
  • 3 tbsp brown sugar
hoisin sauce
  • 2 tbsp hoisin sauce
sesame oil
  • 1 tbsp sesame oil
red pepper flakes
  • 1 tsp red pepper flakes Add more for extra heat.
vegetable oil
  • 2 tbsp vegetable oil
beef broth
  • 0.5 cup beef broth
cornstarch
  • 1 tbsp cornstarch
green onions
  • 1 green onions For garnish.
sesame seeds
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the noodles
  1. Cook the noodles according to package directions, then drain and set aside. Keep an eye on the minute range so they stay springy and don’t turn mushy after tossing.
Brown the beef and build flavor
  1. Heat the vegetable oil in a skillet over medium-high heat, then brown the ground beef, breaking it apart as it cooks. Cook until browned, then drain excess fat so the sauce isn’t greasy.
  2. Add the garlic and grated fresh ginger to the beef and cook for 1 minute until fragrant. Stir constantly so they toast without burning.
Mongolian-spiced sauce and toss
  1. Whisk the soy sauce, brown sugar, hoisin sauce, sesame oil, red pepper flakes, beef broth, and cornstarch, then pour into the pan. Whisk until the cornstarch dissolves so the glaze turns glossy instead of clumpy.
  2. Simmer for 2–3 minutes until the sauce thickens and coats the beef. The surface should look shiny and caramelized as it reduces.
  3. Add the cooked noodles and toss to coat in the saucy Mongolian-spiced beef mixture, then garnish with green onions and sesame seeds. Serve immediately while the noodles are glossy and hot.

Notes

Pro tip: drain the beef fat after browning so the soy-brown sugar glaze stays silky instead of oily. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a splash of water or broth to loosen the sauce. Freezing isn’t recommended for best noodle texture. For a dietary swap, use gluten-free noodles and tamari (instead of soy sauce) to make it gluten-free while keeping the same glossy glaze.