Mongolian Ground Beef Noodles

5 from 3 votes

Mongolian Ground Beef Noodles

A quick 15-minute Mongolian ground beef noodles recipe with linguine, beef mince, garlic, ginger, spring onions and a glossy sweet-savoury sauce. Perfect for busy weeknights and easy leftovers.

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Cook Time:15

Total Time:15

Course: Main Course

Cuisine: Asian-inspired

Keyword: beef noodle stir fry, ground beef pasta, asian stir fry, spicy beef noodles

Servings: servings

Calories: 626kcal

Equipment

1 large pot for the pasta
1 large frying pan

Ingredients

For the sauce

8 tablespoons dark soy sauce or low-sodium soy sauce
5 tablespoons hoisin sauce
½ cup (120ml) beef broth made from one bouillon cube or beef stock
1 tablespoon sesame oil
3 tablespoons brown sugar reduce slightly if you prefer a less sweet sauce.
½ teaspoon chilli flakes
½ teaspoon black pepper
1 teaspoon cornstarch

For the pasta

9 oz (250g) linguine
salt to taste

For the ground beef

1 tablespoon vegetable oil
1 lb (450g) ground beef preferably 90% lean (10% fat)
4 teaspoons minced garlic or garlic paste
3 teaspoons minced ginger or ginger paste
4 green onions, chopped or spring onions
sesame seeds for garnish

Instructions

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.
8 tablespoons dark soy sauce, 5 tablespoons hoisin sauce, ½ cup (120ml) beef broth made from one bouillon cube, 1 tablespoon sesame oil, 3 tablespoons brown sugar, ½ teaspoon chilli flakes, ½ teaspoon black pepper, 1 teaspoon cornstarch
Cook the linguine according to the packet instructions until al dente. Salt the water well, then drain. While the pasta cooks, start the beef.
9 oz (250g) linguine, salt to taste
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.
1 tablespoon vegetable oil, 1 lb (450g) ground beef
Add the garlic and ginger. Cook for 1 minute, stirring, until fragrant.
4 teaspoons minced garlic, 3 teaspoons minced ginger
Pour the sauce over the beef and stir well. Let it bubble for 2–3 minutes, until glossy and slightly thickened.
Add the spring onions and stir through for 1 minute.
4 green onions, chopped
Add the drained noodles to the pan.
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.
Serve hot with extra spring onions, sesame seeds and extra chilli flakes, if you like.
sesame seeds for garnish

Notes

Use lean ground beef/beef mince, about 10% fat or 90% lean. If using fattier beef, spoon off excess fat before adding the sauce.
Cook the noodles until just al dente so they don’t turn soft when tossed with the sauce.
If the noodles seem dry after reheating, add a splash of water or beef stock and toss again.
For gluten-free noodles, use rice noodles and tamari, and check your stock and hoisin sauce if using.
Use low-sodium soy sauce and low-salt beef stock if you prefer to reduce the salt.

Nutrition