Mongolian Ground Beef Noodles

These Mongolian ground beef noodles are a quick 15-minute dinner made with beef mince, linguine and a glossy sweet-savoury sauce with garlic, ginger, soy sauce and beef stock. Everything gets tossed together in one pan for takeout-style noodles without much effort.

Cosy, filling and made with everyday ingredients, this is an easy weeknight dinner that still feels like a treat. The sauce is on the sweeter side, as Mongolian-style takeout sauces usually are, but you can reduce the brown sugar slightly or add extra chilli if you prefer more heat.

Key ingredient notes and substitutions

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Ground beef/beef mince

Use lean ground beef, about 10% fat/90% lean, for a crumbly texture without too much grease. If using fattier beef, spoon off excess fat before adding the sauce so the noodles don't become oily.

Ground turkey or chicken will also work, but beef gives the richest flavour.

Linguini/noodles

Linguine works well because it holds the sauce and gives the dish a satisfying noodle texture. Spaghetti, ramen, udon, lo mein or rice noodles can also be used. Cook the noodles until just al dente so they don't turn soft when tossed with the sauce.

For a lighter option, use zucchini noodles or spaghetti squash, but the dish will be less saucy and filling.

Dark soy sauce

Dark soy sauce gives the sauce its deep colour and richer flavour. If you only have regular soy sauce, you can use it, but the finished noodles will be lighter in colour and slightly less rich.

Use reduced-salt soy sauce if you prefer to control the salt level.

Beef stock

Beef stock loosens the sauce and adds savoury depth. Use low-salt stock if your soy sauce is salty, then adjust at the end.

Brown sugar

This gives the sauce its sweet-savoury Mongolian-style flavour and helps it turn glossy. The sauce is meant to be a little sweet, but you can reduce the sugar slightly if you prefer a less sweet finish.

Cornflour/cornstarch

This thickens the sauce so it coats the beef and noodles. Whisk it into the sauce before adding it to the pan so you don't get lumps.

Garlic and ginger

Fresh garlic and ginger give the best flavour. Garlic paste and ginger paste are good shortcuts, but I'd avoid dried garlic or ground ginger here because they don't give the same fresh, punchy flavour.

Chilli flakes/red chilli flakes

Start with ½ teaspoon for a mild kick. Add more if you want it spicy, or swap for chilli paste or fresh chopped red chilli.

Spring onions/green onions

These add freshness at the end and stop the noodles feeling too heavy. Add most to the pan, then save a few for serving.

How to make Mongolian ground beef noodles

1. Whisk the sauce ingredients together in a medium bowl until smooth. Make sure the cornflour/cornstarch is fully mixed in so the sauce thickens evenly later. Set aside.

2. Cook the linguine according to the packet instructions until al dente. Salt the water well, then drain. While the pasta cooks, start the beef.

3. Heat the oil in a large frying pan over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart as it cooks, until browned and crumbly. If there is excess fat in the pan, spoon it off.

4. Add the garlic and ginger. Cook for 1 minute, stirring, until fragrant.

5. Pour the sauce over the beef and stir well. Let it bubble for 2-3 minutes, until glossy and slightly thickened.

6. Add the spring onions and stir through for 1 minute.

7. Add the drained noodles to the pan.

8. Toss gently with tongs until the noodles are evenly coated. The sauce should cling to the noodles rather than pool at the bottom of the pan.

9. Serve hot with extra spring onions, sesame seeds and extra chilli flakes, if you like.

Troubleshooting Mongolian ground beef noodles

My noodles are too dry

Add a splash of beef stock or hot water and toss again until the sauce loosens.

My noodles are too saucy

Let them cook for another minute or two so the sauce reduces and clings to the noodles.

The sauce is lumpy

The cornflour/cornstarch may not have been fully whisked into the sauce before adding it to the pan. Whisk the sauce well before pouring it in.

The dish tastes too salty

Use reduced-salt soy sauce or low-salt beef stock next time. To balance it now, add a little extra brown sugar or a squeeze of lime.

The noodles went mushy

Cook them just until al dente before adding them to the pan. They soften a little more when tossed with the hot sauce.

Variations

• Use different noodles - Try spaghetti, ramen, udon, rice noodles, lo mein or egg noodles.
• Make it spicier - Add extra chilli flakes, chilli paste or fresh red chilli.
• Use another protein - Swap the beef for ground turkey, chicken or pork.
• Add vegetables - Stir in broccoli, bell peppers, carrots, mushrooms, baby corn or mangetout.
• Make it gluten-free - Use gluten-free noodles and tamari instead of soy sauce. Check that your stock and hoisin sauce are gluten-free too, if using.
• Make it lower sugar - Reduce the brown sugar slightly, but don't remove it completely unless you like a sharper, saltier sauce.

Serving suggestions

These noodles are filling enough on their own, especially for a quick weeknight dinner.

If you want to add something on the side, try steamed broccoli, stir-fried vegetables, cucumber salad, spring rolls or crispy chilli oil on top.

For extra freshness, finish with sliced spring onions, sesame seeds, chilli flakes or a squeeze of lime.

Storage, reheating and freezing

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in the microwave or in a frying pan with a splash of water or beef stock to loosen the sauce. Stir halfway through so the noodles heat evenly.

You can freeze the cooked beef sauce on its own for up to 3 months. I don't recommend freezing the finished noodles if you can avoid it, as pasta can soften after thawing.

More quick noodle dinners

For more quick noodle dinners, try my quick 15-minute noodles with prawns, Sriracha noodles or satay chicken stir fry. If you like this sweet-savoury beef sauce, you might also enjoy my beef teriyaki bowls.

More easy comfort-food dinners

For more easy weeknight comfort food, try my bolognese pasta bake, creamy steak and mushroom pasta, cheat's orange chicken, creamy three cheese mac and cheese with crispy parmesan topping or one-pot French onion pasta.