This Mongolian beef and noodle dish is a family favorite: quick to prepare and full of bold Asian-inspired flavors. Ginger, garlic, soy, and a touch of brown sugar combine with chili to create a sweet-savory sauce that clings to seasoned ground beef and wide rice noodles for a satisfying weeknight meal.
Mongolian Beef And Noodle Recipe Ingredients
The combination of thick, chewy noodles and well-seasoned ground beef makes this dish both comforting and flavorful. A few simple pantry staples—soy sauce, hoisin, garlic, ginger, and brown sugar—create a rich, aromatic sauce that coats every bite.
You’ll need:
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste (or minced garlic)
- 1½ tablespoons ginger paste (or grated fresh ginger)
- 1 teaspoon chili paste and/or ½ teaspoon red pepper flakes
- ½ cup light soy sauce
- ¼ cup light brown sugar
- ¼ 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 garnish
Substitutions And Additions
Red pepper flakes: Swap ½ teaspoon red pepper flakes for the chili paste, or add dried chilies for extra heat and color.
Ginger and garlic: Fresh ginger and minced garlic work well if you prefer them to paste—just note pastes dissolve quickly for fast-cooking recipes.
Brown sugar: Adjust the brown sugar to taste to increase or reduce sweetness.
Sesame seeds: Toasted sesame seeds make a nice finishing touch if desired.
Noodles: While wide rice noodles are classic here, ramen, soba, or even linguine can be substituted—follow package directions for cooking.
How To Make This Mongolian Beef And Noodle Recipe
Prepare the noodles while you cook the beef and sauce. When both are done, toss them together and serve hot.
Step 1: Cook the noodles according to package directions. Drain, rinse with cold water, and set aside.
Step 2: In a 12-inch skillet or wok, brown the ground beef with the sesame oil until no longer pink and cooked through.
Step 3: Add the garlic paste and ginger paste to the skillet and cook for another minute until fragrant.
Step 4: Stir in the chili paste, soy sauce, brown sugar, hoisin sauce, and half of the beef broth.
OUR RECIPE DEVELOPER SAYS
Soy sauce can make a dish salty very quickly. Using light or low-sodium soy sauce helps keep the flavor balanced.
Step 5: In a small bowl, whisk the cornstarch into the remaining ½ cup of beef broth until smooth, then add this slurry to the skillet to thicken the sauce.
PRO TIP:
Don’t skip the cornstarch slurry—it’s what gives the sauce a glossy, clingy texture that coats the beef and noodles.
Step 6: Sauté over medium heat until the sauce bubbles and the beef is evenly coated.
Step 7: Add ¼ to ½ cup of the sliced green onions. Taste and adjust seasoning—add more chili paste or red pepper flakes for extra heat if desired.
Step 8: Sauté another 1–2 minutes to soften the onions slightly.
Step 9: Add the cooked noodles to the skillet and toss well so they’re fully coated with the sauce.
Step 10: Garnish with extra green onions and sesame seeds, if you like, and serve immediately.
How To Serve Mongolian Beef Noodles
This recipe is ideal for busy weeknights. Serve it as a main dish with a crisp coleslaw, broccoli slaw, or homemade egg rolls for a complete meal. If you enjoy the same flavor profile, try pairing with other Asian-style sides like simple vegetable stir-fries or steamed greens.
MORE NOODLE RECIPES
Korean Noodles
Zucchini Noodles
Storage
Proper storage keeps the flavors fresh and the texture intact.
Make ahead: You can prepare components in advance. Cook the beef and cool it, storing it separately from the sauce and the noodles in airtight containers. Cooked noodles should be rinsed with cold water to stop cooking and kept separately so they don’t become soggy.
In the fridge: Store leftovers in an airtight container for up to 3 days.
In the freezer: Once fully cooled, the stir-fry can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
This recipe is fast, easy, and reliably delicious—perfect for replacing takeout on busy nights. It has become a staple in many households and is likely to earn a place in yours as well.
FREQUENTLY ASKED QUESTIONS
Yes. Reheat gently on the stovetop or in the microwave—fresh is best, but leftovers reheat well.
Yes. Store leftovers in an airtight container for up to 3 months in the freezer.
Absolutely. Ramen, soba, or other long noodles will work—just follow package cooking directions.
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Mongolian Beef and Noodle Recipe
Ingredients
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes, optional
- ½ cup light soy sauce
- ¼ cup light brown sugar
- ¼ 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 package instructions. Drain, rinse with cold water, and set aside.
- In a 12-inch skillet or wok, brown ground beef with sesame oil until cooked through.
- Add garlic and ginger paste and cook for 1 minute.
- Stir in chili paste, soy sauce, brown sugar, hoisin sauce, and half of the beef broth.
- Mix cornstarch into the remaining ½ cup broth until smooth, then add to the skillet to thicken the sauce.
- Cook over medium heat until sauce is bubbly and beef is evenly coated.
- Add ¼–½ cup sliced green onions and adjust seasoning if needed.
- Sauté for 1–2 more minutes.
- Add cooked noodles to the skillet and toss to coat with sauce.
- Garnish with extra green onions and sesame seeds, if desired.
Notes
- Use light or low-sodium soy sauce to prevent the dish from becoming overly salty.
- The cornstarch slurry is essential for a glossy, thickened sauce.
Nutrition
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