This Savory Mongolian Ground Beef Noodles recipe is a quick and satisfying dinner that brings the bold flavors of your favorite takeout right into your kitchen. Tender ground beef is stir-fried with aromatics and tossed with chewy rice noodles in a rich, glossy sauce that is perfectly sweet and savory.
With a sticky soy-ginger glaze coating every strand of noodle and savory beef crumble, this dish is a hearty meal that the whole family will love.
Recipe Details
- Flavor Profile: A classic Mongolian beef flavor profile featuring a deep savory taste from soy sauce, balanced by the sweetness of brown sugar and the zest of fresh ginger and garlic.
- Texture: The sauce is thick and glossy, clinging to the soft, chewy rice noodles and tender ground beef.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. It involves boiling noodles, whisking a sauce, and a quick stir-fry.
What You’ll Need
To make this recipe, you will need a large wok or skillet to cook the beef and toss the noodles. A small bowl and whisk are necessary to prepare the sauce beforehand. The ingredients rely on pantry staples like soy sauce and brown sugar, combined with fresh aromatics and ground beef for a protein-packed meal.
Ingredient Notes
- Rice Noodles – You will need 10 ounces. These gluten-free noodles have a wonderful chewiness that absorbs the sauce well.
- Ground Beef – An 80/20 blend is recommended. The fat content adds flavor and keeps the meat tender during the high-heat cooking process.
- Soy Sauce – Use low-sodium soy sauce to control the saltiness, as the sauce reduces and concentrates.
- Dark Soy Sauce – This ingredient is crucial for that signature deep, rich color and slightly thicker consistency found in Mongolian beef dishes.
- Fresh Ginger & Garlic – Freshly minced ginger and garlic provide the essential aromatic base that cuts through the rich sauce.
- Cornstarch – This thickens the sauce into a glaze that coats the noodles rather than pooling at the bottom of the pan.
- Brown Sugar – Adds the necessary sweetness to balance the salty soy sauce.
Add-ins and Substitutions
- Vegetables – You can stir-fry broccoli florets, sliced bell peppers, or snap peas before adding the beef to bulk up the meal.
- Spice – For a spicy kick, add red pepper flakes or a drizzle of sriracha to the sauce mixture.
- Garnish – While green onions and sesame seeds are listed, you could also add cilantro for a fresh herbal note.
How to Make Savory Mongolian Ground Beef Noodles
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, dark soy sauce, water, brown sugar, and cornstarch. Ensure the cornstarch is completely dissolved. Set aside.
- Cook Noodles: Cook the rice noodles according to the instructions on the package. Drain them and set them aside.
- Brown the Beef: In a large wok or skillet over medium-high heat, add a little bit of cooking oil. Once the oil is hot, add the ground beef. Break the meat into smaller pieces with a wooden spoon or spatula. Cook until there is nearly no pink left in the meat.
- Add Aromatics: Add the finely minced fresh ginger and minced garlic to the beef. Cook until fragrant, about 2-3 minutes, stirring constantly to prevent burning.
- Simmer Sauce: Pour the prepared sauce over the ground beef mixture. Allow it to gently simmer. The cornstarch will activate, causing the sauce to thicken for 3-4 minutes.
- Combine: Add the cooked rice noodles on top of the beef and sauce. Toss everything together to incorporate, making sure all the noodles are coated in the thick sauce.
- Serve: Garnish with sliced green onions and white sesame seeds on top.
Pro Tip: Make sure to give your sauce a quick whisk right before pouring it into the pan. Cornstarch has a tendency to settle at the bottom of the bowl while sitting, and you want to ensure it is evenly distributed for a smooth, lump-free glaze.
Recipe Tips
- Don’t Overcook Noodles: Rice noodles can become mushy if overcooked. Cook them just until tender as per the package directions, then rinse with cool water to stop the cooking process if they are sitting before adding to the sauce.
- High Heat: When cooking the beef and adding the aromatics, keep the heat medium-high. This helps develop flavor and cooks the garlic and ginger without steaming them.
- Sauce Consistency: The sauce thickens rapidly. If it becomes too thick before you add the noodles, simply splash in a tablespoon of water to loosen it up.
FAQs
- Can I use ground turkey? Yes, ground turkey or chicken can be substituted for the beef, though the flavor profile will be lighter.
- What if I can’t find dark soy sauce? You can substitute it with more regular soy sauce mixed with a teaspoon of molasses or just use regular soy sauce, though the color will be lighter.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Vegetables: Serve with a side of steamed bok choy or garlic green beans.
- Appetizer: Start the meal with spring rolls or dumplings.
- Drink: A cold iced tea or sparkling water pairs well with the salty-sweet sauce.
Make This Recipe in Advance
- Sauce Prep: You can whisk the sauce ingredients together a day in advance and store the mixture in a jar in the fridge. Shake well before using.
- Reheating: These noodles reheat well in a skillet with a splash of water to revitalize the sauce texture.
Savory Mongolian Ground Beef Noodles
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
This Savory Mongolian Ground Beef Noodles recipe is a quick and satisfying dinner that brings the bold flavors of your favorite takeout right into your kitchen. Tender ground beef is stir-fried with aromatics and tossed with chewy rice noodles in a rich, glossy sauce that is perfectly sweet and savory. With a sticky soy-ginger glaze coating every strand of noodle and savory beef crumble, this dish is a hearty meal that the whole family will love.
Ingredients
The Beef & Noodles
- 10 ounces (284g) rice noodles (thick or wide noodles work best)
- 1 pound (454g) ground beef (80/20 blend recommended)
- 1 teaspoon fresh ginger, finely minced
- 4 garlic cloves, finely minced
- Green onions, sliced (for garnish)
- White sesame seeds (for garnish)
- Cooking oil (for the skillet)
The Mongolian Sauce
- 1/2 cup (118ml) low-sodium soy sauce
- 2 tablespoons dark soy sauce (for color and depth)
- 1/2 cup (118ml) water
- 1/4 cup (55g) brown sugar, packed
- 3 tablespoons cornstarch
Instructions
Make the Sauce
In a small bowl or jar, whisk together the low-sodium soy sauce, dark soy sauce, water, brown sugar, and cornstarch. Tip: Whisk vigorously until the cornstarch is completely dissolved. Set aside.
Cook Noodles
Boil the rice noodles according to package instructions. Drain and rinse with cool water to prevent sticking. Set aside.
Brown the Beef
Heat a large wok or skillet over medium-high heat with a splash of oil. Add the ground beef and cook, breaking it up with a spoon, until browned and nearly cooked through.
Add Aromatics
Add the minced ginger and garlic to the beef. Cook for 2–3 minutes until fragrant, stirring constantly to prevent the garlic from burning.
Simmer Sauce
Give the sauce mixture a quick whisk (cornstarch settles!) and pour it over the beef. Simmer for 3–4 minutes. Watch it thicken: The sauce will bubble and transform into a thick, glossy glaze.
Combine
Add the cooked rice noodles to the skillet. Toss everything together until the noodles are evenly coated in the sauce and beef.
Serve
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Dark Soy Sauce: This is different from regular soy sauce. It is thicker, less salty, and slightly sweeter, used mainly for that rich, dark amber color. If you can’t find it, you can skip it or add a teaspoon of molasses for a similar effect.
Noodle Texture: Rice noodles can get mushy if overcooked. Drain them just before they are fully tender, as they will cook a bit more when tossed in the hot sauce.
Sauce Consistency: This sauce is designed to be a glaze. If it gets too thick in the pan, simply splash in a tablespoon of hot water to loosen it up.
Make It Spicy: This recipe is mild. For heat, add 1/2 teaspoon of red pepper flakes or a drizzle of Sriracha into the sauce mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 490
- Sugar: 14g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: mongolian ground beef, rice noodle recipes, 20 minute dinner, asian ground beef recipes, easy stir fry, gluten free dinner, takeout at home
