Print

Mongolian Ground Beef Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

A flavorful and quick Mongolian Ground Beef Noodles recipe featuring tender ground beef cooked with a savory soy-ginger sauce, mixed with yakisoba noodles and garnished with toasted sesame seeds and green onions. Perfect for a comforting weeknight meal ready in just 30 minutes.

Ingredients

Beef and Sauce Ingredients

  • 1 Teaspoon cooking oil
  • 1 Pound lean ground beef (85/15)
  • 1 Tablespoon fresh ginger (grated)
  • 3 Cloves garlic (peeled and minced)
  • 1/3 Cup soy sauce
  • ¼ Cup brown sugar
  • 3 Tablespoons hoisin sauce
  • 1 Cup water
  • 2 Tablespoons cornstarch

Noodles and Garnish

  • 1 Pound yakisoba noodles (cooked according to package directions, approximately 4 to 5 ounces dried noodles)
  • 2 green onions (cut into 1-inch pieces; whites and greens separated)
  • 1 Teaspoon sesame seeds (toasted)

Instructions

  1. Prepare the Sauce: In a small bowl, combine the grated fresh ginger, minced garlic, soy sauce, brown sugar, and hoisin sauce. Whisk together until well mixed and set aside.
  2. Cook the Ground Beef: Preheat a large wok or cast iron skillet over medium heat. Add the cooking oil and swirl to coat the pan evenly. Add the ground beef, breaking it into small pieces with a wooden spoon or potato masher. Cook for 6 to 8 minutes until the beef is deeply browned and slightly crispy.
  3. Drain Excess Fat: Carefully discard all but 1 tablespoon of the rendered fat from the skillet to keep the dish flavorful but not greasy.
  4. Make Cornstarch Slurry: In a small bowl, stir together the cornstarch and 1 cup of water until smooth to form a slurry. If it has been sitting, stir again before using to redistribute the cornstarch.
  5. Add Sauce and Green Onion Whites: Add the green onion whites and the prepared sauce mixture to the skillet with the beef, tossing to coat everything evenly.
  6. Thicken the Sauce: Pour in the cornstarch slurry, stirring well to combine. Bring the mixture to a light boil, then simmer while stirring frequently for 1 to 2 minutes until the sauce darkens and thickens slightly.
  7. Incorporate Noodles: Add most of the green onion greens and the cooked yakisoba noodles to the pan. Toss well to coat the noodles in the sauce and cook for an additional 1 to 2 minutes until heated through.
  8. Garnish and Serve: Serve the Mongolian ground beef noodles hot, garnished with toasted sesame seeds and the remaining green onions for a fresh finish.

Notes

  • For best texture, use fresh or refrigerated yakisoba noodles if available. Otherwise, cooked dried noodles work well.
  • You can substitute ground beef with ground turkey or chicken for a lighter version.
  • Adjust the brown sugar to taste if you prefer it less sweet.
  • Make sure to stir the cornstarch slurry before adding to avoid lumps.
  • Serve immediately for optimal flavor and texture.

Find it online: https://cookedbygrace.com/mongolian-ground-beef-noodles-recipe/