🍜 Mongolian Ground Beef Noodles (Quick Recipe)
This dish is a twist on Mongolian beef, using ground beef instead of sliced steak, tossed with noodles and a sweet-savory sauce.
🛒 Ingredients (Serves 3–4)
Protein & base:
- 500g ground beef
- 250–300g noodles (egg noodles, ramen, or spaghetti)
Sauce:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce (optional but recommended)
- 1 tbsp hoisin sauce (optional)
- 1/2 cup water
- 1 tsp sesame oil
Aromatics:
- 3–4 garlic cloves (minced)
- 1 tsp ginger (grated or minced)
Veg (optional but good):
- 1 cup green onions (cut into 2-inch pieces)
- 1/2 cup shredded carrots or bell peppers
Thickener:
- 1 tsp cornstarch + 2 tbsp water (slurry)
👨🍳 Instructions
1) Cook the noodles
Boil noodles according to package instructions.
Drain and set aside. Toss lightly with oil to prevent sticking.
2) Brown the beef
Heat a pan or wok over medium-high heat.
Add ground beef and cook until browned.
- Drain excess fat if needed
- Let it get slightly crispy for better flavor
3) Add aromatics
Add garlic and ginger. Stir for 30–60 seconds until fragrant.
4) Make the sauce
In a bowl, mix:
- soy sauce
- brown sugar
- oyster sauce
- hoisin sauce
- water
- sesame oil
Pour into the pan and stir well.
5) Thicken the sauce
Add cornstarch slurry.
Simmer 2–3 minutes until sauce slightly thickens and coats the beef.
6) Combine everything
Add cooked noodles and vegetables.
Toss until evenly coated and glossy.
7) Finish
Top with extra green onions or sesame seeds if you like.
🍽️ Result
You get a sweet-savory, slightly sticky noodle dish with:
- rich beef flavor
- garlicky sauce
- chewy noodles coated in glaze
🔥 Tips for best taste
- Add chili flakes or sriracha for heat
- Use high heat for a slight “wok” flavor
- Don’t overcook noodles—they should stay firm
If you want, I can also give you:
- a spicy version
- a healthier low-sugar version
- or a restaurant-style Mongolian beef (with sliced beef instead of ground)
