Easy to make Ground Beef Mongolian Noodles is sweet, spicy, and perfect for busy weeknights! You can make these mongolian beef noodles in 30 minutes or less and it tastes even better than the restaurant version.

GROUND BEEF MONGOLIAN NOODLES

There is no food group that I love more than pasta! Recently, I’ve been enjoying Asian flavors and wanted to create an easy beef noodle recipe and came up with these mongolian beef noodles. This recipe can be made so quickly, it has become a staple on our weeknight table.

Mongolian beef noodles

I modeled my recipe after PF Chang’s Mongolian Beef with a sweet soy glaze, garlic, and green onions. However, instead of flank steak, I used lean ground beef. This is the perfect dish to satisfy all your quick fix Asian/Chinese food cravings and it’ll make your house smell amazing while cooking!

If you notice, there’s no salt in the beef and sauce mixture. Hoisin sauce tends to be salty and I haven’t found a low-sodium version of it yet. That’s also the reason I recommend using low-sodium soy sauce for this recipe.

🛒 Ingredients you’ll need

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

• lean ground beef
• fresh ginger minced
• garlic clove minced
• brown sugar can reduce to 1/3 or 1/4 cup
• beef broth
• low sodium soy sauce low sodium
• hoisin sauce if you can find low-sodium, I recommend it.
• black pepper
• red pepper flakes optional
• noodles – linguine, fettuccine, or spaghetti
• cornstarch
• water
• green onions sliced

🍳Equipment you’ll need

• 5 quart braiser or large skillet
• pasta pan
• measuring cups and spoons
• Wood Stirring Spoon
• Bowls

Mongolian ground beef noodles

1. For the ground beef – I used 90% lean ground beef. You can also use ground turkey, pork, or chicken.
2. For the minced garlic. I recommend fresh garlic or jarred minced garlic in water instead of dried granulated garlic or dried garlic powder. Fresh has much more flavor than dried.
3. For the ginger– If there’s one ingredient that you simply must use fresh, it’s ginger. Dried ginger tastes nothing like fresh ginger. Ginger is a root, and it adds so much flavor to recipes. A little ginger goes a long way! It’s in the produce section of your grocery store. It’s inexpensive, and you’ll need a very small knob. Furthermore, it’ll last 3 to 4 weeks on the countertop.
4. For the soy sauce. I highly recommend you use low-sodium soy sauce.
5. For the hoisin sauce. Hoisin is an Asian barbecue sauce that can be found in the International food section at your grocery store. There’s really no substitute for hoisin.
6. Red Pepper. A reader recommended Assi brand red pepper, which is an authentic Asian brand. If you want to try it, you can purchase it here.