Mongolian Ground Beef Noodles
Creamy, savory, and downright comforting — Mongolian Ground Beef Noodles is the kind of weeknight dinner that feels indulgent but comes together in a flash.
Servings: 4 servings
Equipment
- Large Skillet
- Pot for boiling noodles
Ingredients
Ingredients
- 1 lb Ground beef Lean or 80/20 depending on preference
- 5 cloves Garlic Minced
- 8 oz Noodles Lo mein or spaghetti, cooked according to package instructions
- 2 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 stalks Green onions Chopped for garnish
- Salt To taste
- Pepper To taste
Instructions
- Cook the noodles according to package instructions, then drain and set aside. Make sure to salt the boiling water for best flavor and toss them with a tiny drizzle of oil if you won’t be using them immediately so they don’t stick.
- In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly so it doesn’t burn.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 6–8 minutes depending on the heat and pan, stirring occasionally. Drain excess fat if desired.
- Stir in the soy sauce and hoisin sauce, mixing well to coat the beef. Allow the sauce to simmer with the beef for 1–2 minutes so flavors meld. Taste and adjust seasoning.
- Add the cooked noodles to the skillet and toss everything together, using tongs or two forks to gently combine so the sauce evenly coats the noodles. Heat through for another 1–2 minutes. Season with salt and pepper to taste.
- Remove from heat and garnish with chopped green onions. Serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. You can freeze cooked beef and noodle mix for up to 2 months, but texture may soften slightly on thawing. Reheat gently in a skillet over medium-low heat with a splash of water or broth to revive the sauce and prevent drying.