Savory, sweet, and utterly satisfying — this one-pan Mongolian ground beef noodle dish brings bold Asian-inspired flavor to your weeknight dinner rotation. It’s fast, family-friendly, and better than takeout.
🍽️ Recipe Card
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Dietary Tags: One-Pan, Quick Dinner, Dairy-Free, Kid-Friendly
🧾 Ingredients
Main Ingredients
Ground beef (lean or regular)
Noodles (lo mein, spaghetti, or ramen)
Soy sauce (low-sodium preferred)
Brown sugar
Hoisin sauce
Toasted sesame oil
Garlic (fresh, minced)
Green onions (sliced, for garnish)
Optional Add-Ins
Ginger (fresh, minced)
Cornstarch + water (to thicken sauce)
Vegetables: bell peppers, broccoli, snow peas
Chili flakes or chili oil (for heat)
👨🍳 Instructions
Cook the Noodles
Boil noodles according to package directions. Drain and toss with a splash of sesame oil to prevent sticking. Set aside.
Brown the Beef
In a large skillet or wok, cook ground beef over medium-high heat until browned and no longer pink. Drain excess grease.
Add Aromatics
Stir in garlic (and ginger, if using). Cook for 1–2 minutes until fragrant.
Add Sauce Ingredients
Pour in soy sauce, brown sugar, hoisin sauce, and sesame oil. Stir to coat the beef evenly.
Optional: Stir in cornstarch slurry to thicken the sauce.
Simmer
Let everything simmer for 3–5 minutes to reduce slightly and develop flavor.
Toss in Noodles
Add cooked noodles to the pan. Toss until noodles are evenly coated in sauce.
Garnish & Serve
Top with sliced green onions. Serve hot and enjoy!
💡 Quick Notes & Tips
Use high heat to brown beef for maximum flavor.
Garlic burns fast – only cook it until golden and fragrant.
Want heat? Add chili oil or red pepper flakes.
Adjust sweetness and saltiness with sugar, hoisin, or a splash of rice vinegar.
📸 Brief Introduction
Mongolian beef is a takeout favorite, but here we’ve simplified it into a 25-minute noodle bowl that hits all the right notes — sweet, savory, a little sticky, and packed with umami. Whether you use lo mein, spaghetti, or ramen, this dish is a pantry-friendly winner that delivers bold flavor with minimal effort.
👣 Step-by-Step Cooking Guide
🍜 1. Boil the Noodles
Use whatever noodles you have — classic lo mein is ideal, but spaghetti or even ramen noodles work. Toss them in sesame oil after draining to keep them silky.
🥩 2. Sear the Beef
Brown the beef over medium-high heat until well-cooked and crumbly. Drain any grease to keep the dish balanced and not oily.
🧄 3. Add Garlic & Ginger
Stir in garlic (and ginger if using) and sauté just until fragrant — about 1 minute. This creates a flavorful base.
🥄 4. Build the Sauce
Add soy sauce, brown sugar, hoisin, and sesame oil. The hoisin deepens the umami, while the sugar balances the saltiness. If using cornstarch, mix it with water first, then stir in to thicken.
🍲 5. Let It Simmer
Simmer the beef in sauce for 3–5 minutes to concentrate the flavors and allow everything to come together.
🍝 6. Combine with Noodles
Add the noodles and toss with tongs until coated. Let them sit in the pan for a few minutes — they’ll soak up the sauce beautifully.
🌿 7. Finish with Green Onions
Sprinkle on green onions for a burst of freshness and color. Serve immediately.
🧂 Ingredient Tips & Substitutions
🍖 Beef Tips
Use lean ground beef (90/10) to reduce grease.
Ground turkey or chicken also work for a lighter version.
🍜 Noodle Options
Lo mein = most authentic texture.
Spaghetti = easy and available.
Ramen = budget-friendly and quick.
🔁 Substitution Ideas
Soy-Free? Use coconut aminos.
No hoisin? Sub with oyster sauce + a touch of honey.
Need gluten-free? Use tamari and rice noodles.
🍽️ Variations & Serving Suggestions
🔁 Flavor Variations
Add 1 tbsp peanut butter for a Thai-inspired twist.
Stir in sriracha or chili crisp for heat.
Add a handful of chopped peanuts for crunch.
🥗 Serving Suggestions
Pair with steamed edamame or a cucumber salad.
Great with stir-fried veggies or a fried egg on top.
Make it a bowl: add shredded carrots, cabbage, or chopped herbs.
🍹 Drink Pairings
Cold ginger beer, lime soda, or a light lager.
Want wine? Go for Riesling or dry rosé.
🧊 Storage & Make-Ahead Tips
🧺 Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
🔥 Reheating
Reheat in a skillet over medium heat with a splash of water or soy sauce.
Microwave-friendly in 1-minute bursts, stirring in between.
❄️ Make-Ahead Tips
Sauce can be made ahead and refrigerated for 3 days.
Pre-cook beef and noodles separately, combine fresh when ready to serve.
🧮 Nutrition (Per Serving Estimate)
Calories: ~480 kcal
Protein: 28g
Carbs: 40g
Fat: 22g
Fiber: 2g
Sugar: 10g
Allergens: Soy, Wheat (substitutions available)
❓ Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
A: Yes! It’s leaner and works great with the same sauce.
Q: Is this recipe spicy?
A: Not by default. Add chili oil, red pepper flakes, or sriracha if you want a kick.
Q: Can I add vegetables?
A: Definitely. Bell peppers, broccoli, snow peas, or shredded carrots work well.
Q: Can I make this gluten-free?
A: Yes — use tamari in place of soy sauce, GF hoisin, and rice noodles.
🧡 Personal Note
This is one of those “last-minute dinner save” recipes that’s become a go-to in my house. It’s quick, versatile, and comforting in all the right ways. I love it with lo mein and extra garlic, but it’s equally great with whatever you’ve got in your pantry.