Name: Mongolian Ground Beef Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz dried noodles (spaghetti or lo mein); 1 lb ground beef; 2 tablespoons vegetable oil; 1/2 cup low sodium soy sauce; 1/3 cup brown sugar; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 1/4 cup water; 2 teaspoons cornstarch; 1 cup green onions, sliced; 1/4 teaspoon crushed red pepper flakes (optional); Sesame seeds, for garnish

Alright, Let’s Noodle Around: My First Time with Mongolian Ground Beef

So, let me set the mood. It was one of those grey days when the fridge is looking questionable (you know that odd jar of something in the back?), but you really need dinner to be something more than toast and peanut butter. I’d heard rumors of these magical Mongolian Ground Beef Noodles floating around on food blogs, and man, did they sound like something I could actually make—if I didn’t get distracted halfway and end up making cereal instead. Anyway, first time I tried it, the kitchen smelled so cozy that even the cat came sniffing around. Not that he got any, but I digress…

Why You’ll Want to Make This on a Random Tuesday

I make this when I’ve got a pack of ground beef, a wild craving for something salty-sweet, and exactly zero patience for fancy cooking. My family goes bananas for it, which still shocks me slightly, because it’s so much easier than that lasagna everyone keeps requesting (why do people ask for the most stressful things on busy days?). If my fridge is looking bare, this is my hero—I just raid the pantry, toss stuff in, and dinner’s there. Plus, no one fights over the leftovers since, well, there’s usually none. (My one nemesis: overcooking the noodles, but more on that later…)

What Goes in It? (And What I’ve Substituted… Sometimes Quite Oddly)

1 lb ground beef: I go for an 80/20 mix if possible. Turkey works too, but it’s a bit dry—just saying.
8 oz noodles: Okay, traditionally egg noodles are great. Soba’s nice. Once I used spaghetti because it’s what I had (don’t tell any purists).
2-3 green onions: Chopped. I’ve also used a shallot or even those little bunches of chives from the neighbor’s garden (don’t tell her).
3-4 garlic cloves: Crushed, not minced—unless you love gadgets. Jarred garlic is fine, but it’s not quite the same.
1-inch ginger: Grated. Powdered is okay in a pinch, but… meh.
1/3 cup soy sauce: Low sodium for me, unless you like a salt punch.
3 tbsp brown sugar: Though once I ran out and threw in some honey; it was actually alright!
1 tbsp hoisin sauce: Optional, but it adds a nice depth. My grandma swore by Lee Kum Kee, but any will do.
1-2 tsps sesame oil: Don’t skip if you can help it—it’s the thing.
1-2 tsps cornstarch (optional): For thickening. Just skip it if you’re out, or steal a pinch from the neighbor (kidding, don’t do that).
Crushed red pepper: I definitely toss in more than I should. Adjust to your own spice adventure.
Toasted sesame seeds + chopped cilantro (optional): For topping, mostly because it looks fancy.

How I Throw It Together (You Can Be as Casual as You Like, Too)

Cook the Noodles: Boil water, salt it, and cook the noodles according to package directions—or until they’re how you like them. I like them a bit chewy. Drain and set aside (Sometimes I forget this step and frantically boil them while the beef is browning. No shame).
Brown the Beef: In a big pan, brown your ground beef over medium-high heat. Break it up real well—no one wants those weird big clumps. Drain most of the fat (You can keep a spoonful for flavor. Or not. Up to you).
The Aromatics: Add garlic and ginger. Sauté until, well, it smells awesome—about a minute. Don’t let the garlic burn. Learned that the hard way.
Make It Saucy: Pour in soy sauce, brown sugar, hoisin if using, sesame oil, and cornstarch (if you want it thicker). Stir till everything marries up. This is usually where I sneak a taste (sometimes I accidentally use a wooden spoon that’s too big and make a mess, but that’s life).
The Noodle Toss: Add the cooked noodles. Toss and stir. Don’t worry if it looks a bit weird at first—the sauce gets sucked up by the noodles. Throw in some green onions, crushed red pepper, and whatever toppings make you happy.
Taste Test Finale: Take a bite. Adjust seasoning, add more soy sauce, or sugar if you like it sweeter. Sometimes I splash in a bit of water if it’s looking dry.
Serve Hot: Or lukewarm, if your family takes forever to show up at the table (we’ve all been there).

Random Notes—Lessons Learned the Clumsy Way

Once used rice noodles—it was… not my favorite. Too slippery, kind of fell apart on me.
Leftovers? If you zap it in the microwave, sprinkle a few drops of water on top so it doesn’t go all rubbery. Trust me.
This tastes even richer if you let it sit for a bit, but good luck with that if you have hungry teenagers around.
I know the ingredient list looks long, but you can absolutely wing it and it’ll come out fine 9 times out of 10.

All the Weird and Wonderful Variations I’ve Tried

Ground chicken or turkey: Works, but it’s missing some of that beefy oomph (add a splash more sesame oil if you go this route).
Swap green onions for a handful of fresh spinach: Stir in at the end, it wilts down nicely and makes you feel like you’re eating vegetables.
Add canned baby corn or water chestnuts: Actually kind of fun for crunch, though my son flicks them aside every time.
Tried peanut butter once. It got weird. Don’t recommend, unless you’re braver than me.

Got the Right Gear? Meh, Use What You Have

A big nonstick skillet or wok is ideal. But honestly? I’ve done it in my old battered saucepan and just stirred more often.
Tongs make noodle tossing easier, but two big forks work in a pinch—gets a little wild, though.
I once shredded garlic with a microplane, then decided a plain knife is less hassle.

Keeping & Reheating (Theoretically, as Mine Vanishes Overnight)

Store leftovers in an airtight container in the fridge, should last you 3 days or so. It reheats surprisingly well; sometimes I think it’s even better the next day—all those saucy flavors have a chat overnight. Though honestly, in my house it never lasts more than a day! You can freeze it, but noodles go a little mushy (edible, just not stellar).

How I Like to Serve It (And a Tiny Tangent About Side Dishes)

Big bowls, lots of chopped cilantro and sesame seeds on top, maybe a stray dash of chili flakes. My family has a weird tradition of eating this with those crunchy fried shallots you get at Asian groceries (these guys)—we stick ’em on everything. Sometimes I serve it with sliced cucumbers for “balance” (honestly, mostly for color). Oh, and a cold beer if it’s been THAT kind of day.

Pro Tips (Otherwise Known As, Mistakes I’ve Learned From…)

I once rushed the browning step and wound up with sad, steamed beef instead of those tasty little crispy edges. Don’t be like past me—let it sizzle a bit.
If you skip the sesame oil, it’s… still edible, but you’ll miss that magic. Actually, I find it works better if you add it right at the end too.
Don’t let the sauce bubble too fiercely after adding the cornstarch, unless you want to scrape caramel off your pan.

FAQ—Actual Questions from Friends/Family/That One Guy at Work

Can I make this gluten-free?: Sure thing—just use tamari instead of soy sauce and rice noodles or these mung bean noodles I found once (surprisingly good!).
Is it spicy?: Depends who’s cooking. If I’m a little heavy-handed, yes! Leave out the chili flakes if you want it mild tho.
Could I use pork?: Definitely—even easier to get crispy edges, in my experience. But watch the salt, pork gets a bit saltier with the same amount of soy!
What noodles are best really?: Egg noodles if I’m being fancy. Spaghetti if I’m being lazy. Or actually, whatever is hanging out in the back of the pantry that isn’t lasagna sheets (tried that for leftovers, didn’t recommend…)
Can I double this?: Yup, just use the biggest pan you can and don’t crowd the beef or it won’t brown. On second thought… maybe cook the beef in batches.

And, just for fun, one last note: If you find a rogue noodle stuck to the bottom of the pan, it’s basically the cook’s treat. Happens to me every time—just pop it in your mouth before anyone else sees.

If you want more noodle inspiration, The Woks of Life’s Mongolian noodles are well worth a look—I’ve borrowed their sesame trick more than once.

Mongolian Ground Beef Noodles