Easy Mongolian Ground Beef Noodles Recipe
Make these 15-minute Mongolian Ground Beef Noodles right at home! With a sticky, sweet, and savory garlic-soy glaze coating tender noodles, this fast and easy ground beef recipe is guaranteed to become a busy weeknight favorite.
Ingredients
- 8 ounces dried noodles such as linguine, udon, or ramen (approx: 225g)
- 1 pound lean ground beef 80/20 preferred (approx: 450g)
- 4 large cloves garlic minced
- 1 tablespoon freshly grated ginger approx: 15g
- 1/2 cup low-sodium soy sauce approx: 120ml
- 1/3 cup dark brown sugar packed (approx: 65g)
- 1/2 cup cold water approx: 120ml
- 1 tablespoon cornstarch approx: 8g + 2 tablespoons cold water for the slurry
- 1 teaspoon toasted sesame oil approx: 5ml
- 4 whole green onions sliced (keep the white and green parts separate)
Instructions
- Boil the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until just tender. Drain well, toss with a tiny drop of oil to prevent sticking, and set aside.
- Prep the sauce: In a medium bowl, briskly whisk together the low-sodium soy sauce, dark brown sugar, 1/2 cup cold water, and toasted sesame oil until the sugar dissolves. In a separate tiny bowl, mix the cornstarch and 2 tablespoons of cold water until smooth. Set both bowls near the stove.
- Brown the meat: Heat a large skillet or wok over medium-high heat. Add the ground beef, spreading it into a flat layer. Let it sear undisturbed for 3 minutes to build a dark crust, then break it apart and cook until no pink remains. Drain excess grease if necessary.
- Sizzle the aromatics: Push the cooked meat to one side of the skillet. Add the minced garlic and grated ginger to the empty space. Sizzle for about 30 seconds, stirring constantly so it doesn't burn, then mix it into the beef.
- Thicken the glaze: Pour the soy sauce mixture into the skillet. Let it rapidly bubble for 2 minutes. Give your cornstarch slurry a quick stir and pour it into the pan. Watch the liquid instantly transform into a thick, glossy syrup.
- Toss and serve: Drop the drained noodles into the skillet. Toss everything together with tongs until every strand is coated in the dark brown sauce. Turn off the heat, stir in the white parts of the sliced green onions, and serve immediately topped with the remaining green onions.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up even more flavor overnight! Reheat in the microwave, adding a tiny splash of water to loosen the sticky sauce if needed.
Freezer Instructions: You can freeze the cooked, glazed meat mixture in a freezer bag for up to 3 months. Do not freeze the cooked noodles. Thaw the meat, heat it up, and toss it with freshly boiled pasta.
Vegetable Additions: To stretch this meal, toss in fresh snap peas, shredded carrots, or broccoli florets during the last few minutes of cooking so they steam in the hot glaze.
Healthier Swap: Ground turkey or chicken works perfectly with this sauce. You can also serve the sticky meat mixture over cauliflower rice or zucchini noodles instead of wheat pasta.
Make it for Two: Simply cut all ingredient measurements exactly in half to make two generous portions.