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Delicious bowl of Mongolian ground beef noodles with vegetables and spices

Mongolian Ground Beef Noodles

A cozy and savory weeknight dinner featuring ground beef and linguine in a sticky-sweet, garlicky sauce. Perfect for busy nights and satisfying enough for entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mongolian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Beef and Sauce
  • 1 lb ground beef 80/20 is great for flavor.
  • 5 cloves garlic, minced Use a garlic press for quick mincing.
  • ⅓ cup brown sugar Adjust for sweetness preference.
  • ¼ cup beef broth
  • ⅓ cup soy sauce Can replace with gluten-free soy sauce.
  • 3 tablespoons hoisin sauce Or substitute with a mix of oyster sauce and brown sugar.
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • pinch red pepper flakes (optional) For a spicy kick.
  • 1 tablespoon cornstarch For thickening the sauce.
  • 2 tablespoons water For cornstarch slurry.
For the Noodles and Garnish
  • 10 oz linguine Can substitute with any long pasta.
  • 4 green onions, sliced For garnish.

Method
 

Cook the Linguine
  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1/4 cup of pasta water, then drain and set aside.
Brown the Ground Beef
  1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through (about 6–8 minutes). Drain excess fat if necessary.
Add Garlic and Aromatics
  1. Add minced garlic to the skillet with the browned beef and cook for about 1 minute until fragrant.
Build the Sauce
  1. Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and red pepper flakes. Mix well until sugar begins to dissolve.
Thicken the Sauce
  1. In a small bowl, whisk cornstarch with water until smooth. Pour the slurry into the skillet and stir until the sauce thickens, about 2–3 minutes.
Combine Noodles and Sauce
  1. Add cooked linguine to the skillet and toss until evenly coated and warmed through.
Garnish and Serve
  1. Transfer to serving bowls or a platter. Garnish with sliced green onions and serve hot.

Notes

Leftovers can be stored in an airtight container for 3–4 days. Reheat gently with a splash of water or broth. For freezing, separate sauce from noodles.