Easy Mongolian Ground Beef Noodles

A close-up view of a shallow bowl filled with a serving of Mongolian Ground Beef Noodles garnished with chopped scallions and a pair of chop sticks resting on the side of the bowl.

Easy Mongolian Ground Beef Noodles

Course: Entree

Cuisine: American / Chinese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 579kcal

Author: Kris Longwell

Skip the takeout and whip up this flavor-packed Mongolian Ground Beef with Udon Noodles in just 20 minutes! Featuring a sticky, savory-sweet glaze and thick, chewy noodles, it’s a budget-friendly weeknight dinner that’s guaranteed to satisfy the hungriest of hungry at your table.

Print Recipe

Equipment

Wok or large heavy skillet

Ingredients

10 oz noodles ie, Udon, ramen, wide rice, linguine, see NOTES

For the Sauce

½ cup soy sauce low-sodium
½ cup dark brown sugar
2 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes see NOTES
1 tablespoon cornstarch

For Stir-Frying

1 lb ground beef 80/20 or 90/10
1 tablespoon fresh ginger minced
4 cloves garlic minced, about 1 tbsp
¼ cup scallions plus extra for garnish
2 tablespoon toasted sesame seeds

Instructions

Prepare the noodles per package instructions. See NOTES.
10 oz noodles
In a medium-sized bowl, whisk the soy sauce with the brown sugar, vinegar, sesame oil, red pepper flakes, and cornstarch until the sugar and cornstarch are completely dissolved. Set aside.
½ cup soy sauce, ½ cup dark brown sugar, 2 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp red pepper flakes, 1 tbsp cornstarch
Heat your wok (or skillet) over medium-high heat. Add the meat and don't break it up for a few minutes. Gently push the meat around to prevent it from sticking, but not too much; you want the meat to get a dark crust in a few spots. Then break the meat up and cook, stirring often, until it is no longer pink.
1 lb ground beef
Tilt the wok to one side and remove all but about 1 tablespoon of the rendered grease. Use a large wooden spatula to push the meat to one side of the wok. Add the ginger, garlic, and most of the scallions and sauté in the grease, stirring often, for about 1 to 2 minutes. Stir the beef together with the sautéed ginger/garlic/scallions.
1 tbsp fresh ginger, 4 cloves garlic, ¼ cup scallions
Give the prepared sauce a strong stir with your whisk and then pour it over the meat. Stir-fry until slightly thickened, usually only about 1 to 2 minutes.
Add the cooked noodles and toss with a couple of wooden spoons or spatulas until fully coated. Serve at once, garnished with extra chopped scallions and toasted sesame seeds.
2 tbsp toasted sesame seeds

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Noodle Variations: While we love the thick, chewy texture of vacuum-sealed Udon noodles, this recipe is incredibly versatile. You can easily swap them for ramen (discard the flavor packet), wide rice noodles, or even linguine—just be sure to cook your chosen noodles according to the package directions before adding them to the sauce.
Adjust the Heat: The red pepper flakes provide a subtle, balanced warmth that complements the sweet glaze. If you prefer a very mild dish, feel free to omit them entirely; however, if you prefer a spicy kick, double the amount or serve with a side of chili crisp!
Don't Rush the Beef: To get that authentic Mongolian flavor, let the ground beef sit undisturbed in the hot pan for 3–4 minutes until a dark, crispy crust forms. This "sear" adds a savory depth and texture that mimics traditional seared steak.
Whisk Before Pouring: Cornstarch tends to settle at the bottom of the bowl while you're browning the beef. Give the sauce mixture one last vigorous whisk right before pouring it into the skillet to ensure it thickens evenly into a smooth, glossy glaze.
Storage and Reheating: Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. When reheating in the microwave or on the stovetop, add a small splash of water or beef broth to help loosen the sauce and restore its original silky, glossy consistency.

Nutrition