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A large skillet filled with delicious spicy noodles, ground meat, and a garnish of fresh green onions and sesame seeds.

Quick Mongolian Ground Beef Noodles

A rapid and flavorful weeknight meal featuring savory ground beef, tender noodles, and a rich, sweet-and-savory Mongolian-inspired sauce, all ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 12 oz dried ramen or lo mein noodles (340g)
For the Ground Beef & Vegetables
  • 1 tbsp olive oil or vegetable oil
  • 1 lb lean ground beef (450g)
  • 1/2 yellow onion chopped
  • 1 red bell pepper sliced thin
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
For the Mongolian Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar packed
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1 tbsp cornstarch
  • 2 tbsp cold water
For Garnish
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • Large Skillet or Wok
  • Large Pot
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Noodles
  1. Cook noodles according to package directions in a large pot. Drain well and set aside.
Cook Beef & Vegetables
  1. Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until thoroughly browned. Drain any excess fat.
  2. Add chopped yellow onion and sliced red bell pepper to the skillet with the beef. Sauté for 3-5 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant.
Make the Sauce
  1. In a small bowl, whisk together the low-sodium soy sauce, packed brown sugar, hoisin sauce, rice vinegar, toasted sesame oil, and red pepper flakes (if using).
  2. In a separate small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
Combine & Serve
  1. Pour the prepared sauce mixture over the beef and vegetables in the skillet. Bring to a gentle simmer.
  2. Stir in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens to your desired consistency.
  3. Add the cooked and drained noodles to the skillet. Toss everything together until the noodles are thoroughly coated with the sauce and beef mixture.
  4. Divide among bowls. Garnish with sliced green onions and sesame seeds. Serve hot.

Notes

For extra vegetables, consider adding shredded carrots, snap peas, or broccoli florets during step 3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.