Rich, saucy, and loaded with savory-sweet flavor, Mongolian Ground Beef Noodles is the weeknight dinner you’ll crave on repeat. Tender noodles get tossed with umami-packed ground beef, a gorgeously glossy soy-based sauce, fresh green onions, and just a touch of heat. It’s a dish that’s as comforting as it is quick, packed with bold flavors but low on fuss – perfect for when you need a fast, satisfying meal that still tastes restaurant-worthy
Ingredients You’ll Need
These ingredients make Mongolian Ground Beef Noodles truly shine. Every item is picked for its role in building those delicious contrasting flavors and textures so that the finished noodles are anything but ordinary.
- Ground Beef: Choose 80/20 or 85/15 for the perfect balance of rich, juicy flavor and just enough fat to carry the sauce.
- Wide Noodles: Use fresh or dried lo mein, rice noodles, or even spaghetti in a pinch – you want something with bite to catch all that glorious sauce.
- Garlic: Freshly minced garlic infuses deep aromatic flavor; don’t be shy here.
- Ginger: Fresh, grated ginger brings brightness and a little peppery warmth to the dish.
- Green Onions: Sliced on the bias for pop of color and mellow onion flavor, added at the end for freshness.
- Soy Sauce: Go for low-sodium soy sauce to control the salt level and help the other flavors pop.
- Brown Sugar: A generous spoonful balances out the soy and ginger with that signature Mongolian sweetness.
- Hoisin Sauce: Adds a complex, slightly smoky sweetness that takes the sauce over the top.
- Sriracha or Red Pepper Flakes: For a subtle heat – adjust to taste if you’re spice-sensitive or love extra kick.
- Cornstarch: Just a teaspoon to thicken the sauce so it clings to every strand of noodle and morsel of beef.
- Sesame Oil: A dash right at the end gives everything a gently toasted aroma.
- Vegetable Oil: Neutral-flavored oil for sautéing beef and aromatics without interfering with the flavors.
How to Make Mongolian Ground Beef Noodles
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