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Mongolian Beef and Noodle

close up shot of Mongolian beef and noodle in a pan
You won’t believe how quickly you can make a delicious Asian-inspired dish with this Mongolian beef and noodle recipe. The perfect combination of tender rice noodles and sweet and spicy flavors is so good!
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Table of Contents
  1. MONGOLIAN BEEF AND NOODLE INGREDIENTS
  2. HOW TO MAKE THIS MONGOLIAN BEEF AND NOODLE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

This Mongolian beef and noodle recipe is a huge hit at our house. The Asian-inspired pasta dish is bursting with flavors from ginger and chili to sugar and garlic. The seasoned ground beef mixture is served with perfectly cooked rice noodles, for a dish that you simply can’t pass up.

If you love the Asian flavors from this dish, you would also enjoy our Thai Noodles, Korean Noodles, Beef and Broccoli and this Better Than Takeout Fried Rice. They are easy dinners that are full of delicious flavors.

close up shot of Mongolian beef and noodle in a wooden bowl

MORE ASIAN FLAVOR RECIPES:
Sticky Sesame Cauliflower | Shrimp Fried Rice


MONGOLIAN BEEF AND NOODLE INGREDIENTS

Mongolian beef and noodle raw ingredients that are labeled

You will need: 

  • 8 ounces wide rice noodles
  • 1 pound of ground beef
  • 1 tablespoon sesame oil
  • 2 teaspoons garlic paste
  • 1½ tablespoons ginger paste
  • 1 teaspoon chili paste and/or ½ teaspoon red pepper flakes
  • ½ cup soy sauce, lite
  • ¼ cup light brown sugar
  • ¼ cup hoisin sauce
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • 1 bunch of green onions, sliced on the diagonal into 1 inch pieces

SUBSTITUTIONS AND ADDITIONS

RED PEPPER FLAKES: You can substitute ½ teaspoon red chili pepper flakes for the chili paste. You could also add dried chili peppers to the sauce for some color and extra spice.

GINGER AND GARLIC: You can also swap out the ginger and garlic pastes for fresh ginger and finely minced garlic. However, it’s good to note that the pastes dissolve so quickly and blend with the other ingredients, particularly in quick-cooking dishes like this one.

BROWN SUGAR: You can adjust the sweetness of your dish by adding or reducing the amount of brown sugar.

SESAME SEEDS: If you like, you can add 1 tablespoon of toasted sesame seeds as a garnish. 

NOODLES: This recipe is flexible as far as which type of noodles you use. Rice noodles are a classic choice but ramen noodles and soba noodles would also work. Just follow the cooking directions on their package.

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HOW TO MAKE THIS MONGOLIAN BEEF AND NOODLE RECIPE

STEP ONE: Cook noodles in a pasta pot according to the instructions on the box. Drain, rinse with cold water, and set aside.

STEP TWO: In a 12-inch skillet or large wok, brown ground beef with 1 tablespoon oil until the meat is no longer pink and is cooked through.

STEP THREE: Add garlic paste and ginger paste to the skillet and brown for an additional minute.

Mongolian beef and noodle process shot

STEP FOUR: Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.

PRO TIP: Soy sauce can make a dish salty very quickly. If you have a low sodium soy sauce, that is the best choice and why our recipe calls for lite soy sauce.

STEP FIVE: In a small bowl, stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.

PRO TIP: Don’t skip making the cornstarch slurry. A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious recipe.

Mongolian beef and noodle process shot

STEP SIX: Saute over medium heat until sauce mixture is bubbly and meat is evenly seasoned with the sauce.

Mongolian beef and noodle process shot

STEP SEVEN: Add ¼ to ½ cup of green onions sliced on the diagonal into 1 inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)

STEP EIGHT: Saute 1 to 2 minutes longer.

STEP NINE: Add cooked noodles to the skillet and toss to coat with sauce.

Mongolian beef and noodle process shot

STEP TEN: Garnish with additional green onions and sesame seeds, if desired.

HOW TO SERVE

This easy meal would be perfect for a busy weeknight. Add this Mongolian beef dish to your regular rotation along with a coleslaw mix or broccoli slaw on the side.

STORAGE

IN THE FRIDGE: Store any Mongolian ground beef noodles leftovers for up to 3 days in an airtight container in the fridge.

IN THE FREEZER: For longer storage, you can place Mongolian beef stir-fry leftovers in the freezer for up to 3 months.

close up shot of Mongolian beef and noodle in a pan

It is so quick and easy to make this dish, and it truly satisfies the craving for Asian food. I can’t tell you how many times this recipe has saved us from ordering takeout. It has certainly become a staple and family favorite in our household, and once you try this, it’s likely to become one in yours, too!

FAQ

Can I reheat these noodles?

You can reheat this recipe although it does taste the best fresh.

Can I freeze Mongolian noodles?

You can place Mongolian beef stir-fry leftovers in the freezer for up to 3 months in an airtight container.

Can I use noodles other than rice noodles for this recipe?

Yes! Any long noodle would work fine. Try ramen noodles, soba noodles or even linguine.

MORE RECIPES YOU’LL LOVE

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close up shot of Mongolian beef and noodle in a pan

Mongolian Beef and noodle

5 from 7 votes
You won’t believe how quickly you can make a delicious Asian-inspired dish with this Mongolian beef and noodle recipe. The perfect combination of tender rice noodles and sweet and spicy flavors is so good!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 8 ounces wide rice noodles
  • 1 pound ground beef
  • 1 tablespoon sesame oil
  • 2 teaspoons garlic paste
  • 1 1/2 tablespoons ginger paste
  • 1 teaspoon chili paste
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup soy sauce lite
  • 1/4 cup light brown sugar
  • 1/4 cup hoisin sauce
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • 1 bunch green onions sliced on the diagonal into 1 inch pieces
  • 1 tablespoon sesame seeds optional

Instructions
 

  • Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
  • In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
  • Add garlic paste and ginger paste to the skillet and brown for an additional minute.
  • Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.
  • Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet. 
  • Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
  • Add ¼ to ½ cup of green onions sliced on the diagonal into 1 inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)
  • Saute 1 to 2 minutes longer.
  • Add cooked noodles to the skillet and toss to coat with sauce.
  • Garnish with additional green onions and sesame seeds, if desired.

Video

Notes

TIP: Soy sauce can make a dish salty very quickly. If you have a low sodium soy sauce, that is the best choice and why our recipe calls for lite soy sauce.
TIP: Don’t skip making the cornstarch slurry. A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious recipe.

Nutrition

Calories: 451kcal | Carbohydrates: 51g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1541mg | Potassium: 329mg | Fiber: 1g | Sugar: 13g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Brenda Fisher says

    5 stars
    This went together so easily and tasted great! I didn’t have any rice noodles so I used spaghetti noodles, but this would be equally delicious served over rice. Even my husband said “this is a keeper”.

  2. Dave says

    I made this an almost double recipe with 14 oz of rice noodles ( 10mm ). I think it was very good … salty, sweet, spicy, anise-y good. I would use less wide noodles but more. The recipe calls for 8oz but I think 12oz would be great. I also added to mine some chopped, deseeded, de ribbed Filipino Espada peppers, 8 nice ones to be exact and 3 Thai peppers just chopped seeds and all

  3. Halie says

    5 stars
    This was fantastic! I made it with chicken instead of beef and it was a huge hit with the husband. I can’t wait for leftovers for lunch! Thanks for the great recipe!

  4. Joy says

    5 stars
    This recipe is amazing! I like to try to make Asian inspired dishes at home and this does not disappoint! I used sliced skirt steak instead of ground beef cut for stir fry and the flavors were delicious!!

  5. Chris says

    5 stars
    This was great!!! But….when I do it again….I’ll cut back on the cornstarch…a tad bit less brown sugar…and perhaps add a bit more broth. I used 10oz of noodles and 1.5 lb beef. Pretty awesome.

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