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Mongolian Beef and Noodle Recipe
Skip the takeout this week and enjoy this flavorful Mongolian beef and noodle recipe full of tender beef, spices, and noodles.
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This 30-minute Asian-inspired Mongolian beef and noodle recipe is the perfect weeknight meal. With seasoned beef, rice noodles, and lots of flavorful spices, this recipe is sure to impress everyone at the table. So skip the takeout order this week and whip up this delicious Mongolian beef and noodle recipe.
Mongolian Beef and Noodle Recipe Ingredients
You’ll need:
- 8 ounces wide rice noodles
- 1 pound of ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste and/or ½ teaspoon red pepper flakes
- ½ cup soy sauce, light
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 bunch of green onions, sliced on the diagonal into 1 inch pieces
- 1 tablespoon sesame seeds, optional garnish
Substitutions and Additions
RED PEPPER FLAKES: Instead of chili paste, you can use ½ teaspoon red chili pepper flakes. You could also add dried chili peppers to the sauce for extra color and spice.
GINGER AND GARLIC: Swap out ginger and garlic paste for fresh ginger and minced garlic.
BROWN SUGAR: Adjust the amount of brown sugar depending on how sweet you want this dish.
SESAME SEEDS: Toasted sesame seeds make a great garnish and add an extra bit of flavor to this dish.
NOODLES: Instead of rice noodles, you can use ramen or soba noodles. Follow the cooking instructions on the package.
VEGETABLES: You can add veggies to this recipe, like eggplant, onions, bell peppers, and broccoli, for a more balanced dish.
How to Make This Mongolian Beef and Noodle Recipe
STEP ONE: Cook noodles in a pasta pot according to the instructions on the box. Drain, rinse with cold water, and set aside.
STEP TWO: In a 12-inch skillet or large wok, brown ground beef with 1 tablespoon of oil until the meat is no longer pink and is cooked through.
PRO TIP: I recommend using lean ground beef as there is additional oil in the recipe.
PRO TIP: If you’re adding vegetables to this dish, add them to the pan now and cook for a bit before adding in the garlic and ginger.
STEP THREE: Add garlic paste and ginger paste to the skillet and brown for an additional minute.
STEP FOUR: Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet, mixing to combine.
STEP FIVE: In a small bowl, stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
STEP SIX: Sauté over medium heat until the sauce mixture is bubbly and the meat is evenly coated in sauce.
STEP SEVEN: Add ¼ to ½ cup of green onions. Taste the sauce and adjust the seasoning as needed.
STEP EIGHT: Saute 1 to 2 minutes longer.
STEP NINE: Add the cooked noodles to the skillet and toss to coat with sauce.
STEP TEN: Garnish with additional green onions and sesame seeds, if desired.
How To Serve
This dish comes together so easily, it’s perfect for a busy weeknight or when you don’t feel like spending too much time in the kitchen. Serve this delicious Mongolian beef and noodle recipe alongside steamed bok choy or broccoli, or sauteed eggplant.
Storage
IN THE FRIDGE: Store leftovers in an airtight container in the fridge for up to three days.
IN THE FREEZER: To freeze this recipe, place leftovers in an airtight container and freeze for up to three months.
REHEATING INSTRUCTIONS: Reheat individual servings in the microwave until warm.
This Asian-inspired dish is full of fantastic flavor, tender beef, and noodles. It comes together so quickly for a delicious dish that’ll replace your weekly takeout.
FAQ:
Q? What kind of noodles can I use in this recipe?
A: You can use any sort of long noodle in this recipe, including soba, rice noodles, or ramen.
Q? What do I serve with this recipe?
A: You can serve this recipe with broccoli slaw or steamed bok choy.
Q? Can I use other types of ground meat?
A: Yes, you can use other types of ground meat, such as pork, turkey, or chicken.
Mongolian Beef and Noodle Recipe
Skip the takeout this week and enjoy this flavorful Mongolian beef and noodle recipe full of tender beef, spices, and noodles.
Ingredients
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes optional
- ½ cup soy sauce light
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 bunch green onions sliced on the diagonal into 1 inch pieces
- 1 tablespoon sesame seeds optional
Instructions
- Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
- In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
- Add garlic paste and ginger paste to the skillet and brown for an additional minute.
- Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.
- Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
- Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
- Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.).
- Saute for 1 to 2 minutes longer.
- Add the cooked noodles to the skillet and toss to coat with sauce.
- Garnish with additional green onions and sesame seeds, if desired.
Notes
Soy sauce can make a dish salty very quickly. If you have a low sodium soy sauce, that is the best choice and why our recipe calls for lite soy sauce.
Don’t skip making the cornstarch slurry. A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious recipe.
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