Easy Mongolian Ground Beef Noodles (20 Minutes!)

This Mongolian Ground Beef Udon Noodles captures every bit of the bold, savory-sweet flavor of the traditional steak version but is significantly faster and more budget-friendly to make. It’s the ultimate 20-minute weeknight solution that is easy on the wallet and guaranteed to satisfy even the hungriest family member at your table!

🥩 The Ingredients

This dish transforms a few fresh aromatics and basic pantry staples into a glossy, flavor-packed glaze that perfectly coats every inch of the lean beef and those thick, chewy noodles. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Ground Beef: We recommend using 90/10 lean ground beef to keep the dish from becoming too greasy, but 80/20 works great as long as you drain the excess fat. You can also substitute ground turkey or ground chicken.
• Udon Noodles: We love the thick, chewy texture of Udon noodles, but this recipe is incredibly flexible! Feel free to swap them out for ramen noodles (discard the seasoning packet), wide rice noodles, or even linguine or spaghetti.
• Fresh Ginger and Garlic: For that authentic “better-than-takeout” flavor, fresh is a must. However, if you’re in a pinch, you can use the refrigerated ginger and garlic pastes found in the produce section.
• Low-Sodium Soy Sauce: This is key to controlling the saltiness of the dish. If you only have regular soy sauce, use a little less and splash in some water or beef broth. For a gluten-free version, use Tamari or coconut aminos.
• Dark Brown Sugar: This provides that deep, molasses-like sweetness that defines Mongolian Beef. Light brown sugar works too, or you can use honey or maple syrup.
• Rice Vinegar: This adds a necessary tang to balance the sugar. If you don’t have it, apple cider vinegar is the best substitute.
• Cornstarch: This is the secret to getting that “liquid gold” sauce to thicken up and cling to the noodles. If you need a substitute, arrowroot powder works perfectly.
• Red Pepper Flakes: These add a subtle warmth. If the Looon likes it extra spicy, double the amount or add a drizzle of Sriracha or chili crisp at the end!

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for the Best Mongolian Ground Beef

• Get that Crispy Sear: When you add the ground beef to the pan, resist the urge to break it up immediately! Let it sit undisturbed for 3 to 4 minutes to develop a deep, dark brown crust. This “sear” creates the savory depth of flavor that makes Mongolian beef so iconic.
• Mise en Place is Key: This recipe moves very fast once the heat is on. Have your sauce whisked, your aromatics chopped, and your noodles ready to go before you even turn on the stove. This prevents the garlic and ginger from burning while you’re hunting for the next ingredient.
• The Cornstarch Whisk: Cornstarch tends to settle at the bottom of the bowl. Give your sauce one last good whisk right before pouring it into the pan to ensure it thickens evenly and creates that beautiful, glossy glaze.
• Control the Consistency: If the sauce becomes too thick once you add the noodles, simply add a tablespoon of water or beef broth at a time until it reaches your desired silkiness.
• Add Some Veg: Want to bulk it up? This recipe is a great “fridge clearer.” Toss in some shredded carrots, sliced bell peppers, or snap peas along with the garlic and ginger for extra crunch and nutrition.
• Serve it Hot: Like most stir-fries, this dish is best enjoyed immediately while the noodles are at their chewiest and the sauce is at its most velvety.

👩🏼‍🍳 How to Make Mongolian Ground Beef Noodles

1. Step 1: Add the sauce ingredients to a bowl and whisk until the sugar and cornstarch is completely dissolved.

2. Step 2: Add the beef to your wok (or skillet) over medium heat. Cook, undisturbed, for a few minutes. Then use a spatula to break up the meat. Cook until no longer pink.

3. Step 3: Remove all but about 1 tablespoon of the rendered grease. Push the beef to the side, and add the ginger, garlic, and scallions, and sauté for 1 – 2 minutes.

4. Step 4: Give the sauce another whisk, and then add it to the beef. Stir until slightly thickened, about 1 minute.

5. Step 5: Add the cooked noodles and toss to fully coat.

6. Step 6: Serve at once and garnish with more chopped scallions and toasted sesame seeds.

🍽️ How to Serve

• Don’t forget the Garnishes: don’t be shy with the toasted sesame seeds and thinly sliced green onions for topping. The bright green against the dark, glossy noodles makes the dish pop and adds amazing flavor!
• Add a Fresh Side: Balance the rich, savory-sweet sauce with something light and crisp. A simple cucumber salad, sautéed baby bok choy, or a quick Asian slaw provides a refreshing contrast to the hearty noodles.
• The “Heat” Station: Provide flavor options, such as extra red pepper flakes, Sriracha, or a jar of chili crisp on the side. This allows everyone to customize their own spice level.
• Pair with a Cold Drink: This dish pairs beautifully with a crisp, cold lager or a refreshing ginger-infused iced tea to cut through the richness of the Mongolian glaze.
• Perfect for Meal Prep: If you have leftovers, this dish actually tastes even better the next day! Store it in an airtight container for up to 3 days. When reheating, add a tiny splash of water to the pan or microwave to loosen the sauce back up to its original silkiness.

🙋🏽‍♂️ Frequently Asked Questions

🥢 More Easy Classic Asian Recipes

Ready to make the best Asian dish on the block? In 20 minutes! Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!