Mongolian Ground Beef Noodles Recipe

Cook Time: 25 minutes

This savory and satisfying dish combines tender spaghetti with seasoned ground beef in a rich, flavorful sauce. Perfect for a quick weeknight meal!

Ingredients

• 8 ounces spaghetti
• 1 pound ground beef
• 4 cloves garlic, minced
• 1 teaspoon pureed ginger
• 2 tablespoons light brown sugar
• 1/4 cup low-sodium soy sauce
• 3 tablespoons hoisin sauce
• 3/4 cup beef broth
• 1 teaspoon rice wine vinegar
• 1/4 teaspoon crushed red chili flakes
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 green onion, chopped
• 1 teaspoon toasted sesame seeds

Directions

Step 1: Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook for 12 minutes, stirring occasionally, until tender yet firm to the bite. Drain and run under cold water to stop the cooking process. Set aside.

Step 2: While the pasta is cooking, crumble the ground beef into a large skillet over medium-high heat. Cook for about 4 minutes, breaking it up as it cooks.

Step 3: Add the minced garlic to the skillet and cook for another minute, until fragrant. Drain any excess grease from the skillet.

Step 4: Return the beef to the skillet and add the pureed ginger, light brown sugar, soy sauce, hoisin sauce, beef broth, rice wine vinegar, and crushed red chili flakes. Stir to combine.

Step 5: In a small jar, combine the cornstarch and cold water. Seal the jar and shake until the mixture forms a thick slurry.

Step 6: Pour the cornstarch slurry over the beef mixture in the skillet. Stir and cook over medium-high heat for about 3 minutes, until the sauce thickens.

Step 7: Add the reserved spaghetti to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to heat everything through.

Step 8: Turn off the heat and let the dish sit for 1 minute to allow the flavors to meld together.

Step 9: Divide the spaghetti between plates. Garnish with chopped green onion and toasted sesame seeds. Serve immediately.

Nutrition Facts (per serving)

• Calories: 471
• Total Fat: 21g (27% Daily Value)
• Saturated Fat: 8g (38% Daily Value)
• Cholesterol: 101mg (34% Daily Value)
• Sodium: 1044mg (45% Daily Value)
• Total Carbohydrate: 32g (12% Daily Value)
• Dietary Fiber: 1g (5% Daily Value)
• Total Sugars: 9g
• Protein: 36g (73% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 69mg (5% Daily Value)
• Iron: 5mg (25% Daily Value)
• Potassium: 614mg (13% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Origins of Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles, despite its name, does not originate from Mongolia itself. This dish is an adaptation of Chinese Mongolian beef recipes, which became popular internationally through Chinese-American cuisine. The original concept combines tender beef, a sweet-savory sauce, and noodles, inspired by the Mongolian Empires reputation for hearty, meat-based meals. Over time, home cooks simplified the recipe to use ground beef and accessible ingredients, making it quicker and more budget-friendly without losing the characteristic flavor.

Regional Variations

While the dish is widely enjoyed across North America and Europe, regional differences are notable. In the United States, spaghetti or other Western noodles often replace traditional Chinese egg noodles. Some regions prefer a stronger ginger and garlic presence, while others highlight sweetness by adding extra brown sugar or hoisin sauce. In Asia, stir-fried beef with thicker wheat noodles or rice noodles can be found, sometimes incorporating vegetables like bok choy, carrots, or bell peppers for added texture and nutrition.

Distinguishing Features

This dish differs from similar noodle recipes in a few key ways. Unlike classic beef lo mein, Mongolian Ground Beef Noodles emphasize a balance of sweet and savory through the combination of brown sugar, hoisin, and soy sauce. The use of ground beef instead of sliced steak or flank beef provides a different texture and makes the meal quicker to prepare. Additionally, the inclusion of a cornstarch slurry gives the sauce a silky, glossy finish that clings to the noodles, setting it apart from simple stir-fried beef dishes.

Where Its Typically Served

Mongolian Ground Beef Noodles are versatile and appear in a variety of settings. They are commonly served as a comforting home-cooked dinner, especially for busy weeknights due to their quick preparation. Restaurants specializing in Asian fusion cuisine may offer this dish on their menu, often garnished with green onions and toasted sesame seeds for visual appeal. It is also popular in lunchboxes or meal prep containers because it reheats well while maintaining flavor and texture.

Interesting Facts

• The Mongolian in the name is more of a marketing term than a historical reference, intended to evoke bold flavors and heartiness.
• Ground beef is a modern adaptation; traditionally, the dish used thinly sliced beef, which cooks faster and absorbs sauce differently.
• The dish can be made vegetarian by substituting beef with tofu or tempeh, while still keeping the signature sweet-savory sauce.
• Adding a pinch of crushed red chili flakes introduces a subtle heat, enhancing the depth of flavor without overwhelming the dish.
• This recipe has gained popularity in online cooking communities for its simplicity, making it a favorite for cooks seeking authentic flavor in under 40 minutes.

FAQ about Mongolian Ground Beef Noodles Recipe

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