Introduction:

When time is short but your cravings demand something hearty and satisfying, Mongolian Ground Beef Noodles hit the spot. This dish transforms simple pantry staples—ground beef, noodles, and a rich umami sauce—into a comforting bowl of flavor that feels like takeout, yet takes less time than delivery. The tender noodles soak up a sweet and savory soy glaze, while the browned beef adds richness and depth. Perfect for busy weeknights, this one-pan recipe is as easy as it is delicious.

Ingredients:

For the Sauce:

1/3 cup low-sodium soy sauce

1/4 cup beef broth or water

2 tablespoons brown sugar

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 tablespoon cornstarch (optional, for thicker sauce)

1 teaspoon fresh grated ginger

2 cloves garlic, minced

For the Noodles:

1 pound lean ground beef

8 ounces lo mein or spaghetti noodles

1 tablespoon vegetable oil

1 small onion, diced

1/2 cup shredded carrots

2 green onions, sliced (for garnish)

Crushed red pepper flakes or sesame seeds (optional)

Instructions:

Cook the noodles:
Boil noodles according to package directions until al dente. Drain and set aside.

Brown the beef:
In a large skillet or wok, heat oil over medium-high heat. Add ground beef and cook until browned, breaking it into small crumbles. Drain excess grease if necessary.

Add aromatics:
Stir in diced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and slightly softened.

Mix the sauce:
In a small bowl, whisk together soy sauce, beef broth, brown sugar, hoisin sauce, and sesame oil. If you prefer a thicker glaze, mix in cornstarch before adding it to the pan.

Combine everything:
Pour the sauce over the cooked beef and bring to a simmer. Let it thicken slightly, then toss in the noodles and shredded carrots. Stir well to coat everything evenly in the sauce.

Serve:
Garnish with green onions, sesame seeds, or a sprinkle of red pepper flakes for heat. Serve hot and enjoy!

Serving and Storage Tips:

Serve with: Steamed broccoli, snap peas, or a crisp cucumber salad for a balanced meal.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm gently in a skillet with a splash of water or soy sauce to refresh the flavors.

Freezing: You can freeze cooked noodles and beef together for up to 2 months—just thaw overnight before reheating.

Variations: