Introduction

Mongolian Ground Beef Noodles offer a flavorful and satisfying meal that combines tender egg noodles with a savory, slightly sweet beef sauce. This simple dish is perfect for a quick weeknight dinner but tastes like a restaurant-quality comfort food. Adding vegetables like carrots and broccoli boosts both nutrition and color.

A black pan holds a dish of cooked noodles mixed with ground meat that is dark brown and crumbly, evenly spread throughout the noodles. The noodles are long, thin, and have a shiny golden yellow color, slightly twisted and tangled. Small chopped bright green pieces of green onion are sprinkled generously on top, adding a fresh contrast. A wooden spatula is partially inserted into the noodles from the left side of the pan. The pan rests on a light gray cloth over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225 g) wide egg noodles

1 tbsp vegetable oil

1 lb (450 g) ground beef

3 cloves garlic, minced

1 tsp fresh ginger, minced

¼ cup soy sauce

2 tbsp hoisin sauce

2 tbsp brown sugar

½ cup beef broth

1 tsp sesame oil

¼ tsp black pepper

2 green onions, sliced

1 cup shredded carrots (optional)

1 cup broccoli florets (optional)

Sesame seeds for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.

Step 2: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned, about 5 to 6 minutes. Remove excess fat if necessary.

Step 3: Stir in the minced garlic and ginger. Cook for 1 to 2 minutes until fragrant.

Step 4: In a small bowl, combine soy sauce, hoisin sauce, brown sugar, beef broth, sesame oil, and black pepper. Pour the sauce over the beef and stir to combine. Let it simmer for 3 to 4 minutes until slightly thickened.

Step 5: Add the cooked noodles to the skillet and toss thoroughly to coat evenly with the sauce.

Step 6: Mix in shredded carrots and broccoli florets, if using. Cook for 2 to 3 minutes until the vegetables are tender-crisp.

Step 7: Remove from heat and top with sliced green onions and sesame seeds before serving.

Tips & Variations

Substitute ground turkey or chicken for a leaner option without sacrificing flavor.

Add a splash of rice vinegar or a pinch of red pepper flakes for a bit of tang or heat.

Use fresh wide rice noodles instead of egg noodles to make the dish gluten-free.

For extra crunch, garnish with chopped peanuts in addition to sesame seeds.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can cook the noodles and beef mixture separately and combine them when ready to serve. This helps prevent the noodles from soaking up too much sauce and becoming soggy.

Can I freeze Mongolian Ground Beef Noodles?

While possible, freezing may affect the texture of the noodles and vegetables. If you choose to freeze, place the dish in an airtight container and consume within 1 month. Thaw overnight in the refrigerator before reheating.