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Easy Mongolian Ground Beef Noodles

Easy Mongolian Ground Beef Noodles

Easy Mongolian Ground Beef Noodles are your weeknight dinner solution, offering a quick, flavorful, and irresistibly saucy meal that’s both budget-friendly and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon vegetable oil or other neutral oil like canola or avocado oil
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1/2 inch ginger grated (about 1 teaspoon)
  • 1/4 cup soy sauce low sodium is recommended
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon cornstarch
  • 1/4 cup water for the cornstarch slurry
  • 1 teaspoon sesame oil
  • 8 ounces dried noodles such as spaghetti, linguine, ramen, or egg noodles
Optional Garnishes
  • sliced green onions
  • sesame seeds
  • red pepper flakes

Equipment

  • Large pot
  • Large skillet or wok
  • Small Bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add your chosen noodles and cook according to package directions until al dente. Drain the noodles well and set aside, reserving about 1/2 cup of the pasta water.
    8 ounces dried noodles
  2. While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease.
    1 pound ground beef, 1 tablespoon vegetable oil
  3. Add the thinly sliced yellow onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion begins to soften and become translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.
    1 medium yellow onion, 3 cloves garlic, 1/2 inch ginger
  4. In a small bowl, whisk together the soy sauce, oyster sauce, and brown sugar.
    1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar
  5. In another small bowl, whisk together the cornstarch and 1/4 cup water until smooth, creating a cornstarch slurry.
    1 teaspoon cornstarch, 1/4 cup water
  6. Pour the soy sauce mixture into the skillet with the beef and onions. Stir well to combine. Bring the sauce to a simmer.
  7. Slowly pour the cornstarch slurry into the simmering sauce while continually stirring. Continue to cook and stir until the sauce thickens to your desired consistency, coating the back of a spoon. This should only take 1-2 minutes.
  8. Add the drained noodles to the skillet with the thickened sauce. Toss gently to coat all the noodles evenly in the rich Mongolian sauce. Stir in the sesame oil for an extra layer of flavor and aroma. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up.
    1 teaspoon sesame oil
  9. Divide the Easy Mongolian Ground Beef Noodles among bowls. Garnish with sliced green onions, sesame seeds, and red pepper flakes, if desired. Serve immediately and enjoy!
    sliced green onions, sesame seeds, red pepper flakes

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce, or microwave until heated through. Avoid overheating.