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