Mongolian Ground Beef Noodles Recipe
Experience the rich, savory, and slightly sweet flavors of this quick Mongolian Ground Beef Noodles recipe. It transforms simple ingredients into a deeply satisfying meal, perfect for busy weeknights when you crave something incredibly flavorful and comforting. This dish brings together tender ground beef, a luscious savory sauce, and perfectly cooked noodles for an unforgettable culinary journey.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4 hearty servings
Keywords
Why This Recipe Delivers
- Incredibly quick to prepare and cook, making it ideal for busy weeknights.
- Boasts a perfect balance of savory, sweet, and umami flavors in every bite.
- Uses readily available ingredients that are likely already in your pantry.
- A hearty and comforting dish that appeals to both adults and children.
- Versatile – easily adaptable with different vegetables or protein.
Ingredients
- 450 grams (1 pound) lean ground beef
- 15 ml (1 tablespoon) vegetable oil or neutral cooking oil (optional, for browning beef if not lean enough)
- 5 cloves garlic, finely minced
- 80 grams (1/3 cup) packed light brown sugar
- 60 ml (1/4 cup) beef broth (low sodium recommended)
- 80 ml (1/3 cup) low-sodium soy sauce
- 45 ml (3 tablespoons) hoisin sauce
- 2.5 ml (1/2 teaspoon) ground ginger
- 2.5 ml (1/2 teaspoon) freshly ground black pepper
- A pinch of red pepper flakes (optional, for a subtle spicy kick)
- 280 grams (10 ounces) linguine, spaghetti, or similar long pasta
- 15 grams (1 tablespoon) cornstarch
- 30 ml (2 tablespoons) cold water
- 4 spring onions (green onions), thinly sliced, for garnish
Instructions
- Prepare the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. This typically takes 8-10 minutes. Before draining, reserve about 120 ml (1/2 cup) of the pasta cooking water, then drain the pasta thoroughly and set aside.
- Brown the Ground Beef: Heat a large skillet or wok over medium-high heat. If your ground beef isn't very lean, you might not need oil; otherwise, add 15 ml (1 tablespoon) of vegetable oil. Add the ground beef, breaking it apart with a spoon. Cook until it is thoroughly browned and no pink remains, about 5-7 minutes. Drain any excess fat from the skillet to prevent a greasy sauce.
- Infuse Aromatics and Build the Sauce Base: Reduce the heat to medium. Add the finely minced garlic to the browned beef and sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic. Stir in the brown sugar, beef broth, low-sodium soy sauce, hoisin sauce, ground ginger, freshly ground black pepper, and the optional red pepper flakes. Bring the mixture to a gentle simmer, stirring to dissolve the sugar and combine all the rich flavors.
- Thicken the Luscious Sauce: In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this cornstarch slurry into the simmering sauce in the skillet, stirring continuously. The sauce will begin to thicken almost immediately, transforming into a glossy, clingy consistency within 2-3 minutes. If the sauce becomes too thick, you can add a little of the reserved pasta water to thin it slightly.
- Combine with Noodles for a Flavorful Coating: Add the cooked and drained linguine directly into the skillet with the thickened sauce. Use tongs to gently toss the noodles until every strand is beautifully coated with the savory Mongolian sauce. Continue to toss for 1-2 minutes over low heat to allow the noodles to absorb the flavors.
- Garnish and Serve Immediately: Transfer the Mongolian Ground Beef Noodles to serving bowls. Garnish generously with the thinly sliced spring onions, which add a fresh, crisp contrast to the rich sauce. Serve hot and enjoy this incredibly satisfying dish.
Tools You’ll Need
- Large pot for cooking pasta
- Large skillet or wok
- Whisk
- Measuring cups and spoons
- Garlic press or sharp knife for mincing
- Tongs for tossing noodles
Essential Success Tips
- Do not overcook the pasta; al dente is key so it can absorb the sauce without becoming mushy.
- Ensure you drain excess fat from the ground beef for a cleaner, less greasy sauce.
- Use low-sodium soy sauce to control the saltiness; you can always add more at the end.
- When adding the cornstarch slurry, stir continuously to prevent lumps and ensure even thickening.
- Don't skip the spring onion garnish; it adds a crucial layer of freshness and color.
Professional Cooking Secrets
- For an extra layer of depth, briefly toast the ground ginger in the skillet with the garlic before adding liquids, to awaken its aromatic compounds.
- Consider adding a splash of rice vinegar (about 5 ml or 1 teaspoon) to the sauce along with the other liquids for a subtle tang that brightens the overall flavor profile.
- To ensure maximum flavor absorption, let the noodles sit in the sauce for a minute or two after tossing before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
- Variations: Feel free to add cooked vegetables like broccoli florets, sliced carrots, or bell peppers along with the noodles for added nutrition and crunch. Chicken or pork can be used in place of ground beef.
Frequently Asked Questions
Can I make this dish spicier?
Yes, absolutely! Increase the amount of red pepper flakes to 1 ml (1/4 teaspoon) or more, or add a dash of sriracha or chili garlic sauce along with the other sauces for an extra kick.
What kind of noodles can I use?
While linguine is recommended, spaghetti, fettuccine, ramen noodles, or even thicker wheat noodles would work wonderfully in this recipe. Choose your favorite long pasta.
Is this recipe suitable for meal prep?
Yes, this dish holds up well for meal prep. Store individual portions in airtight containers. The flavors often deepen overnight, making it even more delicious the next day.
Nutrition Facts (Per Serving)
Estimated per serving (1/4 of recipe): Calories: 550, Protein: 35g, Fat: 25g, Carbs: 45g. (These are rough estimates and can vary based on specific brands and ingredients.)
Allergy Information
Contains wheat (from noodles and soy sauce), soy (from soy sauce and hoisin sauce). For a gluten-free version, use gluten-free tamari instead of soy sauce and ensure hoisin sauce is gluten-free, and use gluten-free pasta.
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