Let me share a little secret about one of my go-to recipes that consistently puts a smile on my family’s faces. You know how some nights can be busy, between work, school activities, and everything else? Well, that’s when my Mongolian Ground Beef Noodles come to the rescue. Not only is it quick to whip up, but it also packs a punch of flavor that everyone just loves. From the moment this dish hit our dinner table, it became an instant favorite.
Now, I can’t say I’m a gourmet chef by any stretch, but when it comes to bringing something savory and filling to the table, this dish never lets me down. The recipe takes just about 35 minutes from start to finish, so whether you’re battling a hectic weekday or looking for ease on a weekend, this noodle dish is your friend. My kids, big fans of anything involving pasta, usually dive in with glee. That right there, my friends, is one of the best validations a mom can get!
What’s more? You can easily tweak the spice level if your crew is into a little kick. Personally, I often add a pinch of red pepper flakes to wake up those taste buds. And if green onions aren’t your family’s cup of tea, there’s always room for customization—it’s fairly forgiving that way. I cherish how adaptable it can be without losing that bold, savory essence.
So if you’ve got some ground beef lurking in the fridge and a family that enjoys flavorful hearty meals, why not give this dish a shot? It’s a comforting, satisfying, and speedy way to get dinner on the table without losing a minute. Plus, with all those delicious aromas wafting from the kitchen, you’ll surely draw everyone in for a wonderful meal—a little culinary magic everyone can gather around.
How to Make Mongolian Ground Beef Noodles
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Ingredients
- 1 lb ground beef
- 3 tablespoons hoisin sauce
- 1/4 cup beef broth
- 1 tablespoon cornstarch
- 5 cloves garlic, minced
- Pinch of red pepper flakes (optional)
- 1/3 cup brown sugar
- 1/2 teaspoon ground ginger
- 10 oz linguine
- 2 tablespoons water
- 1/3 cup soy sauce
- 1/2 teaspoon black pepper
- 4 green onions, sliced
Directions
- Begin with a pot of boiling water and cook the linguine per the package directions. Afterward, drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef until it’s nicely browned, ensuring you drain any extra fat.
- Stir in the garlic and sauté until it exudes a delightful aroma, roughly one minute will do.
- Combine the soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper flakes, and black pepper in the skillet. Mix all ingredients thoroughly.
- Dissolve the cornstarch in water in a small bowl, then pour this into the skillet. Stir well and bring it to a gentle boil, allowing the sauce to thicken.
- Once thickened, add the cooked noodles to the beef mixture. Toss until the noodles soak up the flavors evenly.
- Let everything simmer briefly before garnishing with green onions. Serve right away and dig in!
Storing Suggestion
To store, place leftovers in an airtight container in the refrigerator. They will keep well for up to three days. Reheat on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Cooking Tips
If you’re out of hoisin sauce, you can substitute with a mix of soy sauce and a touch of sugar or honey. For additional depth, feel free to add a splash of sesame oil when serving.
Serving Suggestions
Pair this dish with a crisp cucumber salad or steamed broccoli to complement the rich noodles. A cool glass of iced green tea makes a refreshing drink choice.
Ingredient Substitutions
If linguine isn’t handy, you can substitute with spaghetti or your favorite noodles. Ground turkey or chicken can be used in place of ground beef for a lighter option.
Seasonal Variations
In the summer, toss in some fresh bell peppers or snap peas for extra crunch. During winter, a sprinkle of toasted sesame seeds adds warmth and texture.
Allergen Information
This recipe contains soy, found in the soy sauce and hoisin sauce. If you need a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.
FAQ
Can I make this dish vegetarian?
Absolutely! You can substitute the ground beef with crumbled tofu or a plant-based ground “meat” alternative. Use vegetable broth instead of beef broth to keep it vegetarian.
What can I use if I don’t have beef broth?
If you’re out of beef broth, chicken broth or even water with a tablespoon of soy sauce will work in a pinch. This will give a bit of flavor and the necessary liquid for the sauce.
How can I add more vegetables to this dish?
Feel free to add your favorite vegetables such as bell peppers, carrots, broccoli, or snow peas. Sauté them with the garlic before adding the soy sauce mixture for a balanced meal.
Can I prepare this dish in advance?
Yes, you can prepare the sauce and cook the beef ahead of time, storing it separately from the noodles. When ready to serve, combine them in a skillet and heat thoroughly.
Is this recipe spicy?
The recipe includes an optional pinch of red pepper flakes. If you prefer milder flavors, you can skip it. Alternatively, spice enthusiasts might increase it for a fiery kick.
What’s the best way to reheat leftover noodles?
To reheat, place the noodles in a skillet over low heat, adding a little water or broth to loosen the sauce. Heat until warmed through, stirring occasionally to prevent sticking.
Mongolian Ground Beef Noodles
Ingredients
- 1 lb ground beef
- 3 tablespoons hoisin sauce
- 1/4 cup beef broth
- 1 tablespoon cornstarch
- 5 cloves garlic minced
- red pepper flakes pinch, optional
- 1/3 cup brown sugar
- 1/2 teaspoon ground ginger
- 10 oz linguine
- 2 tablespoons water
- 1/3 cup soy sauce
- 1/2 teaspoon black pepper
- 4 green onions sliced
Instructions
- Boil a large pot of water and cook the linguine according to the package instructions. Drain and set aside.
- In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat if necessary.
- Add minced garlic to the skillet and cook until fragrant, about one minute.
- Stir in soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, red pepper flakes, and black pepper. Mix well.
- Dissolve cornstarch in water in a small bowl and pour into the skillet. Stir until the sauce thickens.
- Add the cooked linguine to the skillet and toss to coat with the sauce. Cook for an additional 2 minutes.
- Sprinkle with sliced green onions before serving.
