These Mongolian ground beef noodles are sticky, sweet, garlicky, and coated in the kind of sauce that clings to every strand. I stumbled on this recipe one weeknight when I was craving takeout but didn't want to wait or spend the money, and now it's become my go-to comfort bowl. It takes less than 30 minutes from start to finish, uses simple pantry ingredients, and tastes better than anything you'd get from a restaurant.

If you love quick weeknight dinners, you'll also want to check out my Crispy Ground Beef Tacos or this Street Corn Chicken Bowl for more easy wins.
Why You'll Love This Mongolian Ground Beef Noodles
This easy Mongolian beef recipe delivers big, bold flavors without any fancy techniques or hard-to-find ingredients. The Mongolian Ground Beef Noodles soaks up a sweet and savory sauce made with soy sauce, hoisin, honey, and garlic, then gets tossed with tender lo mein noodles that slurp up every bit of that glossy coating.
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Mongolian Ground Beef Noodles Ingredients
Here's what you'll need to make this flavorful Mongolian Ground Beef Noodles.
See Recipe Card Below This Post For Ingredient Quantities
For the Beef & Noodles:
- Ground beef: The fat in 80/20 beef keeps the dish juicy and flavorful. Leaner beef works too, but it may be a bit drier.
- Onion powder: Adds a subtle sweetness and depth without needing to chop fresh onions.
- Fresh ginger, peeled and minced: Fresh ginger is essential here. It brings a warm, slightly spicy kick that dried ginger can't replicate.
- Garlic, minced: Garlic infuses the beef and sauce with savory, aromatic flavor. Mince it finely so it distributes evenly.
- Salt and black pepper, to taste: Enhances all the other flavors and balances the sweetness.
- Lo mein noodles: These thick, chewy noodles are perfect for soaking up the sauce. You can also use spaghetti, linguine, or ramen noodles in a pinch.
- Bunch scallions, chopped and separated into white bottom section and green tops: The white parts cook with the beef for a mild onion flavor, while the green tops add a fresh, crisp garnish.
- Sesame seeds, for garnish: A simple topping that adds a nutty crunch and makes the dish look restaurant-quality.
Sauce Ingredients:
- Soy sauce: The salty, umami base of the sauce. Use low-sodium if you're watching your salt intake.
- Beef broth: Thins out the sauce and adds a savory richness. Water works fine if you don't have broth on hand.
- Beef bouillon: Boosts the beefy flavor and adds a bit more depth to the sauce.
- Hoisin sauce: Thick, sweet, and slightly tangy, hoisin is key to getting that authentic Mongolian Ground Beef Noodles flavor.
- Honey: Brings sweetness that balances the salty soy sauce and creates a sticky, glossy coating.
- Red pepper flakes: Adds a gentle heat. Leave it out if you prefer mild, or add more if you like it spicy.
- Cornstarch: Thickens the sauce so it clings to the noodles and beef instead of pooling at the bottom of the bowl.
HOW TO MAKE Mongolian Ground Beef Noodles
Follow these steps for a perfectly saucy, flavorful Mongolian Ground Beef Noodles.
- Prepare Sauce: In a medium bowl, whisk together the soy sauce, beef broth, beef bouillon, hoisin sauce, honey, red pepper flakes if you're using them, and cornstarch. Make sure the cornstarch is fully dissolved with no lumps. Set the bowl aside while you cook the beef.
- Prep Scallions: Chop your scallions and separate the white bottom portions from the green tops. The white parts will cook with the beef, and the green tops will go on at the end for a fresh, crisp finish.

- Cook Beef: Heat a large skillet over medium-high heat. Add the ground beef and the white scallion sections. Cook for 2 to 3 minutes, breaking up the meat with a spoon or spatula. Add the onion powder, minced ginger, minced garlic, salt, and black pepper. Continue cooking for 7 to 10 minutes, stirring frequently, until the beef is browned and no longer pink. You should smell the garlic and ginger getting fragrant.
- Add Sauce: Pour the prepared sauce mixture into the skillet with the beef. Stir everything together so the beef is coated. Cook for 5 to 7 minutes, stirring frequently, until the sauce thickens and turns glossy. It should cling to the beef and coat the back of a spoon.
- Cook Noodles: While the sauce is thickening, bring a pot of water to a boil. Add the lo mein noodles and cook according to the package instructions until they're al dente, usually about 4 to 5 minutes. Drain the noodles immediately and don't rinse them, you want them to stay warm and slightly sticky.

- Combine & Serve: Add the drained noodles directly to the skillet with the beef and sauce. Toss everything together with tongs or a spoon until the noodles are evenly coated. Top with the green scallion sections and a generous sprinkle of sesame seeds. Serve immediately while everything is hot and glossy.
Substitutions and Variations
- Different noodles: If you can't find lo mein noodles, use spaghetti, linguine, fettuccine, udon, or even ramen noodles. Just cook them according to the package instructions.
- Ground meat swaps: Ground turkey, chicken, or pork all work well here. You may need to add a bit of oil if using leaner meats.
- Gluten-free option: Use tamari or coconut aminos instead of soy sauce, and swap in gluten-free noodles like rice noodles or soba made from buckwheat.
- Vegetable additions: Toss in broccoli, snap peas, bell peppers, or carrots with the beef for extra color and nutrients.
- Skip the hoisin: If you don't have hoisin sauce, use an extra tablespoon of soy sauce and a teaspoon of sesame oil for a slightly different but still delicious flavor.
- Make it spicier: Add sriracha, chili garlic sauce, or a few dashes of hot sauce along with the red pepper flakes.
Equipment
- Large skillet: A wide, deep skillet gives you plenty of room to toss the noodles and beef together without making a mess.
- Medium mixing bowl: For whisking together the sauce ingredients.
- Whisk: Ensures the cornstarch dissolves completely and the sauce stays smooth.
- Cutting board: For prepping your ginger, garlic, and scallions.
- Chef's knife: Sharp and sturdy for clean, even cuts.
- Pot for boiling noodles: Any large pot will do.
- Strainer: For draining the noodles once they're cooked.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will soak up some of the sauce as they sit, so they may seem a bit drier when you reheat them. To bring back that glossy, saucy texture, add a splash of water or beef broth and reheat in a skillet over medium heat, stirring until everything is warmed through. You can also microwave individual portions, but add a tablespoon of water first and cover the bowl to keep the noodles from drying out. I don't recommend freezing this dish, as the noodles tend to get mushy when thawed.
Serving Suggestions
This lo mein with ground beef is filling enough to eat on its own, but here are a few ways to make it a complete meal:
- Serve it with a side of steamed edamame or crispy spring rolls for a fun, takeout-style spread.
- Add a simple cucumber salad dressed with rice vinegar and sesame oil to balance the richness.
- Pair it with a bowl of hot and sour soup or egg drop soup for a cozy, restaurant-inspired dinner.
- If you want something fresh and crunchy, try serving it alongside my Green Juice Recipe for a healthy contrast.
Expert Tips
- Mince ginger and garlic finely: Large chunks of ginger or garlic can be overpowering and won't distribute evenly. Take the time to mince them well.
- Don't overcook the noodles: Cook them just until al dente. They'll finish cooking slightly when you toss them with the hot sauce and beef.
- Whisk the sauce thoroughly: Make sure the cornstarch is completely dissolved before you add it to the skillet. Lumpy sauce is no fun.
- Taste and adjust: Once everything is combined, taste the noodles and adjust the seasoning. Add more soy sauce for saltiness, honey for sweetness, or a splash of water if the sauce is too thick.
- Serve immediately: This dish is best eaten right away while the noodles are hot and the sauce is glossy. It loses some of its magic as it sits.
FAQ
Yes, absolutely. Lo mein noodles are traditional, but you can use any noodle you have on hand. Spaghetti, linguine, udon, ramen, or even rice noodles all work well. Just cook them according to the package instructions and toss them with the beef and sauce. My friend Beatrice made this with thick udon noodles once, and it was amazing.
You can make a gluten-free version by using tamari or coconut aminos instead of soy sauce and choosing gluten-free noodles like rice noodles or certified gluten-free pasta. Make sure your hoisin sauce is also gluten-free, as some brands contain wheat. It's a little different, but still delicious.
The key is to not rinse the Mongolian Ground Beef Noodles after draining them, and to add them to the skillet while they're still warm. The heat and the sauce will keep them from clumping together. If they do start to stick, toss them gently with tongs or add a tiny splash of water or broth to loosen them up.
Yes, you can easily turn up the heat. Add extra red pepper flakes, a spoonful of sriracha, or some chili garlic sauce when you add the regular sauce. You can also drizzle a bit of spicy chili oil over the top before serving. Start small and taste as you go so you don't overdo it.
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Mongolian Ground Beef Noodles
Ingredients
Method
- In a medium bowl, whisk together soy sauce, beef broth, beef bouillon, hoisin sauce, honey, red pepper flakes, and cornstarch until smooth. Set aside.
- Chop the scallions and separate the white bottoms from the green tops. prep
- Heat a large skillet over medium-high heat. Add the ground beef and white scallion bottoms. Cook, breaking the beef into small pieces, until no longer pink, about 7–10 minutes.
- Stir in onion powder, minced ginger, garlic, salt, and black pepper. Cook for an additional 2–3 minutes until fragrant.
- Pour in the prepared sauce and stir frequently. Simmer until the sauce thickens slightly, about 5–7 minutes.
- Meanwhile, bring a pot of water to a boil. Cook lo mein noodles according to package instructions until al dente. Drain and add directly to the skillet with beef and sauce.
- Toss everything together to coat noodles evenly with the sauce. Sprinkle with chopped green scallion tops and sesame seeds. Serve immediately.









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