These Mongolian Ground Beef Noodles swap out the sliced steak for ground beef for an easy dinner in under 30 minutes. It’s sweet and savory and perfectly saucy. It’s a delicious dinner without all the fuss!
Want another quick dinner using ground beef and ramen? Try this Ramen Vegetable Beef Skillet.
We love a quick and easy dinner, and these Mongolian Ground Beef Noodles are not only fast and easy, but also a family favorite!
A spin off of regular Mongolian Beef, this recipe is easy to whip up when you have a busy night or don’t want to spend very much time in the kitchen.
I love it when a quick recipe like this gives you a dinner that’s so full of flavor!
Ingredients
- Soy Sauce: I suggest using low sodium soy sauce. Otherwise, it will be quite salty.
- Hoisin Sauce: The best way I’ve heard this described is as an Asian bbq sauce. It is a staple in my kitchen – I also use it in General Two Chicken, Chicken Lettuce Wraps, and Asian Meatballs, just to name a few.
- Beef Broth: I like to also use low sodium beef broth. You can also use beef stock for more flavor.
- Brown Sugar: This sauce is a little sweet, and that comes from the brown sugar. I use light brown sugar, but dark brown sugar would also work.
- Cornstarch: The cornstarch helps to thicken the sauce slightly, so that it will cling to the noodles and the beef.
- Sesame Oil: This adds great flavor.
- Red Pepper Flakes: These are optional, although I’d suggest adding a small pinch, at a minimum. If you want to add more spice, you can add in more red pepper flakes.
- Ramen Noodles: I was able to find a box with 8 oz of Ramen noodles at my grocery store. But if you can’t find this, you can use the individual packs of ramen noodles, and just discard the seasoning mix.
- Ground Beef: I like to use a fairly lean ground beef so that I don’t have to drain off any fat. If you do have excess fat in the pan, drain it off before adding the sauce.
- Garlic: This is also for flavor.
- Ginger: I have made this with fresh garlic before, and ground ginger. I specified ground ginger in the recipe, as I always have that on hand, but if you do have some fresh ginger you can sub in about 1 tablespoon of fresh ginger.
- Green Onions & Sesame Seeds: These are both for serving, and are both optional. But I highly suggest adding them!
How to Make Mongolian Ground Beef Noodles
STEP 1: You’ll want to make your sauce to start to make sure it’s ready to go when you need it. This is the soy sauce, hoisin, beef broth, brown sugar, cornstarch, sesame oil, and red pepper flakes.
STEP 2: Start a pot of water over medium-high heat. You don’t want to cook the noodles quite yet, because you want them to finish cooking at the same time as the meat mixture. Cook the ground beef in a large skillet, breaking it up as it cooks. Add in the garlic and ginger and cook another minute.
STEP 3: Add the noodles to the boiling water and cook according to the package directions. For ramen, this will most likely only be a few minutes.
STEP 4: Add the sauce mixture to the ground beef and let this all cook together until slightly thickened.
STEP 5: Once the noodles are cooked, add them to the ground beef mixture. I just use a pair of tongs and transfer them right over. You could also drain the noodles in a colander and then add them.
STEP 6: Mix the noodles in with the ground beef mixture. I let it cook together for another minute or so just to make sure everything is warm. Serve topped with green onions and sesame seeds.
Tips and Tricks
If you use another type of noodle instead of ramen, make sure you account for how much time those noodles will take to cook. Ramen is easy because it cooks quickly, but another noodle may need more time.
This is best served fresh, but leftovers can be stored in the refrigerator and gently reheated in the microwave or on the stove. The noodles will soak up the sauce, so you may need to add in some beef broth to loosen it up.
You could also use ground chicken or ground turkey in place of the ground beef.
More Ground Beef Recipes
One Pot Ground Beef Stroganoff
Hamburger Soup
Cowboy Spaghetti
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Mongolian Ground Beef Noodles
Ingredients
- 1/2 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1/2 cup beef broth
- 3 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil
- Pinch of red pepper flakes or to taste
- 1 pound ground beef
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 8 oz ramen noodles
- Sliced green onions and sesame seeds for serving
Instructions
- In a bowl, combine the soy sauce, hoisin sauce, beef broth, brown sugar, cornstarch, sesame oil, and red pepper flakes.1/2 cup low sodium soy sauce, 1/4 cup hoisin sauce, 1/2 cup beef broth, 3 tablespoons brown sugar, 2 teaspoons cornstarch, 1 tablespoon sesame oil, Pinch of red pepper flakes
- Bring a large pot of water to a boil. (You’ll want to start the water at this point, but don’t add the noodles until a little later.)
- Heat a large skillet over medium high heat. Add the ground beef and cook, breaking it up as it cooks. Once it’s cooked through, add the garlic and ginger and cook for another minute.1 pound ground beef, 2 cloves garlic, 1/2 teaspoon ground ginger
- Once the water is boiling, add the ramen noodles and cook according to the package directions. Do not overcook.8 oz ramen noodles
- Add the sauce mixture to the cooked ground beef. Cook, stirring often, until the sauce has coated the beef and is slightly thickened, about 3-5 minutes.
- When the ramen is done, add it to the skillet with the ground beef. Toss with tongs to mix everything evenly.
- Serve topped with sliced green onions and sesame seeds.Sliced green onions and sesame seeds
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