I share a Mongolian-style Beef And Noodles recipe that marries sticky sweet and spicy hoisin with tender ground beef and noodles in just 30 minutes and even beats takeout.

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I love quick dinners that taste like takeout but better. My Ground Beef Mongolian Noodles comes together in about 30 minutes and the sauce is sticky, sweet and a little spicy, that makes you keep going back for more.

I brown ground beef until it has crisp bits then stir it into hoisin sauce so every noodle gets coated in deep, savory flavor. There is a bit of heat and a bright finish that keeps it from being flat.

Sometimes i mess up the sauce but that usually ends up delicious anyway. Perfect for anyone craving Beef And Noodles late on a weeknight.

Why I Like this Recipe

– I like how the flavors mix sweet, savory and a little heat, its always comforting.
– I like the contrast of saucy and chewy textures, so every bite keeps my mouth interested.
– I like that it tastes like real comfort food but still kinda light, doesnt leave me stuffed.
– I like that leftovers hold up, I can eat it again next day and it still tastes great.

Ingredients

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Ground beef brings protein, iron and richness, a little fatty but really flavorful.
Egg noodles give carbs and comfort, soak up sauces, not much fiber though.
Hoisin adds sweet umami, thick molassesy notes, lots of sugar so use sparingly.
Soy gives salty savory depth and umami, low sodium option cuts the salt.
Brown sugar sweetens and caramelizes, raises calories, helps that glossy Mongolian glaze.
Garlic and ginger add punch, antioxidants and freshness, make the sauce zing.
Sesame oil gives toasty aroma, tiny bit goes a long way, super flavorful.

Ingredient Quantities

1 lb ground beef (about 450 g), 80/20 for best flavor

12 oz lo mein or wide egg noodles (about 340 g)

3 tbsp vegetable oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced

4 green onions, sliced

1/4 cup hoisin sauce (60 ml)

1/3 cup low sodium soy sauce (80 ml)

3 tbsp packed brown sugar

1/2 cup beef broth or water (120 ml)

1 tbsp cornstarch

2 tbsp water (for slurry)

1 tsp sesame oil

1/4 tsp red pepper flakes or 1 tsp sriracha, optional

1 tsp toasted sesame seeds, optional

Salt and black pepper to taste

How to Make this

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1. Bring a large pot of salted water to a boil, cook the lo mein or egg noodles until al dente per package, drain well and toss with a little oil so they don’t stick, set aside.

2. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb ground beef, season with salt and black pepper, break it up and cook until nicely browned and most liquid evaporates, about 6 to 8 minutes; drain off excess fat but leave about 1 tbsp for flavor.

3. Push the beef to one side, add the remaining 1 tbsp oil, then add 3 cloves minced garlic, 1 tbsp minced ginger and the white parts of 4 sliced green onions. Cook 30 to 45 seconds until fragrant, then stir everything together.

4. Pour in 1/4 cup hoisin sauce, 1/3 cup low sodium soy sauce, 3 tbsp packed brown sugar and 1/2 cup beef broth (or water). Add 1/4 tsp red pepper flakes or 1 tsp sriracha if you want heat. Stir, scrape up browned bits and bring to a gentle simmer.

5. In a small bowl mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Stir the slurry into the simmering sauce and cook 1 to 2 minutes until the sauce thickens and becomes glossy. If it gets too thick add a splash more broth.

6. Add the cooked noodles to the pan and toss well to coat, moving quickly so the noodles heat through and soak up the sauce, 1 to 2 minutes.

7. Turn off the heat, stir in 1 tsp sesame oil and taste, adjust salt, pepper, soy or brown sugar if needed. Dont over-salt since hoisin and soy are salty already.

8. Plate the noodles, sprinkle with the green parts of the sliced green onions and 1 tsp toasted sesame seeds for crunch, and add extra red pepper flakes or sriracha if you like it spicier.

9. Quick tips: brown the beef until slightly crispy for best flavor, reserve some green onion tops for garnish, and if the noodles clump add a little hot water or broth and toss to loosen.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander or strainer to drain them
3. Large skillet or wok for browning the beef and tossing everything
4. Wooden spoon or heatproof spatula to stir and scrape browned bits
5. Tongs or chopsticks to toss the noodles quickly
6. Chef’s knife for mincing garlic, ginger and slicing green onions
7. Cutting board
8. Measuring cups and spoons for sauces, sugar and broth
9. Small bowl to mix the cornstarch slurry

FAQ

Q: Can I use leaner ground beef instead of 80/20?

A: Yes, but leaner beef (like 90/10) will be drier and less flavorful. If you use it add 1 to 2 tbsp oil when browning, or a little extra beef broth to keep the dish saucy.

Q: What noodles can I swap for lo mein?

A: Wide egg noodles or store bought lo mein are best, they hold the sauce. You can use spaghetti or udon in a pinch, but rice noodles wont give the same chew or hold up to the sauce as well.

Q: How do I make the sauce thicker?

A: Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry and stir it into the simmering sauce. Cook 1 minute until glossy. You can also just simmer longer to reduce it.

Q: Is this recipe gluten free?

A: Not as written because hoisin and regular soy sauce have gluten. Use tamari or gluten free soy sauce and check for a GF hoisin alternative, and pick gluten free noodles to make it safe.

Q: How long can I store leftovers and best way to reheat?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat with a splash of water or broth so it doesnt dry out, or microwave covered for 1 to 2 minutes stirring halfway. You can freeze up to 2 months but noodles may get softer.

Q: Want it spicier or milder what should I do?

A: For heat add sriracha, chili garlic sauce or extra red pepper flakes to taste, start small. To make it milder just skip the red pepper flakes and use less ginger if youre sensitive to spice.

Ground Beef Mongolian Noodles Recipe Substitutions and Variations

Ground beef: swap for ground pork for richer flavor, ground turkey for a leaner option (season more, it can be bland), or plant-based crumbles if you want vegetarian.
Lo mein / egg noodles: use spaghetti or linguine in a pinch, rice noodles for gluten free, or udon for a chewier, thicker bite.
Hoisin sauce: sub equal parts oyster sauce + a little brown sugar, or use plum sauce, or stir together 1 tbsp soy + 1 tbsp peanut butter + 1 tsp brown sugar for a quick hoisin-like fix.
Cornstarch: use arrowroot 1:1 for a glossy clear sauce, or all purpose flour at about double the amount (sauce will be less clear), or skip and simmer longer to reduce and thicken.

Pro Tips

1) Brown the beef until some pieces get slightly crispy, then drain most fat but keep about a tablespoon for flavor. It gives way more depth than just soft browned meat, trust me.

2) Undercook the noodles by a minute so they finish in the sauce, and toss them with a little oil right after draining so they dont clump. If they do stick later, a splash of reserved noodle water or hot broth loosens them without watering down the flavor.

3) Mix the cornstarch with cold water until totally smooth before adding it, and add the slurry slowly while the sauce is simmering so you can control thickness. If it goes too thick just stir in a little more hot liquid.

4) Have everything prepped and ready to go so the stir and toss happens fast on high heat, that keeps the noodles from getting gummy and keeps aromatics bright. Work fast, taste as you go, dont just dump more salt since hoisin and soy are already salty.

5) Finish with the sesame oil and toasted sesame seeds off the heat, and consider a tiny splash of rice vinegar or lime to brighten the whole dish if it feels heavy. A sprinkle of reserved green onion tops adds freshness and color.