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Mongolian Ground Beef Noodles

Mongolian ground beef noodles with glossy brown noodles tossed in a soy-garlic and brown sugar glaze. Quick Asian noodle skillet method: browned beef, thickened saucy coating, and a final toss with green onions and sesame seeds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Mongolian beef and noodle mixture
  • 1 lb ground beef
  • 6 oz noodles linguine, lo mein, or ramen
  • 5 garlic minced
  • 1 tbsp fresh ginger grated
  • 0.33 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes
  • 2 tbsp vegetable oil
  • 0.5 cup beef broth
  • 1 tbsp cornstarch
  • 1 green onions for garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook noodles
  1. Cook noodles according to package directions, stirring occasionally to keep them from sticking. Drain and set aside while you brown the beef.
Brown beef
  1. Heat vegetable oil in a skillet over medium-high heat until shimmering. Add ground beef and break it apart, cooking until browned, then drain excess fat.
Build garlic-ginger base
  1. Add garlic and grated ginger to the skillet and cook for 1 minute, until fragrant. Stir constantly to prevent scorching.
Make the Mongolian-style sauce
  1. Whisk soy sauce, brown sugar, hoisin sauce, sesame oil, red pepper flakes, beef broth, and cornstarch until smooth. Pour the mixture into the pan and stir to combine.
Thicken and coat
  1. Simmer the sauce for 2–3 minutes until it thickens and coats the beef. Keep the heat at a steady simmer so the glaze turns glossy.
Toss and garnish
  1. Add the cooked noodles to the skillet and toss until fully coated in the saucy glaze. Top with green onions and sesame seeds right before serving.

Notes

For the glossiest sauce, simmer just until thick—overcooking can make it too sticky to coat the noodles well. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet with a splash of water or broth to loosen the glaze. Freezing isn’t recommended because noodles may soften. For a lower-sodium option, use reduced-sodium soy sauce and adjust the simmer time by 30–60 seconds to keep the sauce coating texture.