How to Make Mongolian Ground Beef Noodles
Step 1: Cook the Noodles
Bring a large pot of water to a boil and cook your noodles according to the package directions until just al dente. Be sure to give them a quick toss with a splash of oil or a bit of their cooking water to keep them from sticking. Drain and set aside while you get the beef and sauce ready.
Step 2: Brown the Ground Beef
In a roomy skillet or wok set over medium-high heat, add vegetable oil and crumble in the ground beef. Let it brown thoroughly, breaking it up as it cooks – a bit of crispy caramelization on the edges is extra tasty! Once fully cooked, drain any excess fat if needed.
Step 3: Sauté the Aromatics
Push the beef to the edges of your pan and add the garlic and ginger to the center. Give them a quick sauté until fragrant, just a minute or so, making sure they don’t burn. The aroma at this point should make your kitchen smell incredible!
Step 4: Make the Sauce
In a bowl, whisk together soy sauce, brown sugar, hoisin sauce, a splash of water, cornstarch, and sriracha or red pepper flakes. Pour this mixture into the skillet with the beef and aromatics. Simmer for a minute or two until the sauce thickens to a silky, glossy consistency that coats the back of a spoon.
Step 5: Combine Noodles and Finish
Add your cooked noodles straight into the skillet and use tongs to toss everything together so the noodles are thoroughly coated with the savory-sweet sauce. Finish by drizzling in sesame oil and stirring in most of your green onions, reserving a few for topping. Serve Mongolian Ground Beef Noodles piping hot, garnished as you like!
How to Serve Mongolian Ground Beef Noodles
Garnishes
Dress up each bowl of Mongolian Ground Beef Noodles with plenty of fresh green onions, a sprinkle of toasted sesame seeds, extra sriracha for heat, or a scattering of crispy fried shallots for crunch. A squeeze of lime adds zing and balances the sauce beautifully.
Side Dishes
While these noodles can absolutely shine on their own, they’re amazing paired with stir-fried broccoli, quick-pickled cucumbers, steamed edamame, or a cooling Asian slaw. If you want a heartier spread, try serving with some fluffy jasmine rice on the side to soak up all that extra sauce.
Creative Ways to Present
For a fun spin, try serving Mongolian Ground Beef Noodles in lettuce wraps, or pile them high in individual bowls for a cozy noodle night. They’re also fantastic topped with a jammy soft-boiled egg, or tossed with sautéed mushrooms and snow peas for extra veggies and color.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Mongolian Ground Beef Noodles to cool to room temperature, then transfer them to an airtight container. They keep well in the refrigerator for up to 3 days, staying flavorful and tender, making them perfect for meal prep or quick lunches.
Freezing
If you want to stash some away, Mongolian Ground Beef Noodles freeze surprisingly well! Portion into freezer-safe containers, seal tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm your noodles gently in a skillet over medium heat, adding a splash of water to loosen the sauce as needed. The microwave works too – just cover the noodles to trap steam and stir halfway for even heating. They’ll taste just as satisfying as the day you made them!
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