My 30 Minute Ground Beef Mongolian Noodles
Girls let me tell you about my favorite quick dinner fix. These Ground Beef Mongolian Noodles are absolutely amazing and they're ready in just 30 minutes. Think sweet meets savory with just the right kick of spice. Trust me this beats takeout any day and my family literally races to the table when they smell it cooking.
Why This Recipe Is Pure Gold
You're going to love how this tastes just like PF Chang's famous Mongolian Beef but it's so much easier on your wallet. I use ground beef instead of fancy steak which makes it super quick and budget friendly. The combo of fresh garlic ginger and green onions makes your kitchen smell incredible and you can totally adjust everything to make it perfect for your family.
What You'll Need From Your Kitchen
- The Main Star: Get a pound of lean ground beef I use 90% lean but any will work just fine.
- Fresh Flavors: Fresh ginger and garlic are must haves trust me on this one.
- Sweet Touch: About 1/3 cup brown sugar you can use less if you want.
- Liquid Gold: Beef broth low sodium soy sauce and hoisin sauce make the most amazing sauce.
- Some Heat: Black pepper and red pepper flakes if you're feeling spicy.
- The Base: Any long noodles work linguine fettuccine or spaghetti.
- Sauce Magic: Cornstarch and water to make that sauce perfectly thick.
- Fresh Finish: Plenty of green onions for color and flavor.
Let's Get Cooking
- Noodle Time
- Get your pasta water boiling and cook those noodles according to the package.
- Cook Your Beef
- Brown that ground beef in a big skillet breaking it up as it cooks then drain off the extra fat.
- Add the Good Stuff
- Toss in your minced garlic and ginger let them get all fragrant about a minute or two.
- Make it Saucy
- Mix up your beef broth soy sauce hoisin brown sugar and seasonings pour it all in and let it simmer.
- Thicken It Up
- Mix your cornstarch with water add it to the pan and watch that sauce get nice and thick.
- Bring It Together
- Add those cooked noodles toss everything together then throw in your green onions.
- Time to Eat
- Serve it up hot with extra green onions on top and maybe some red pepper if you're feeling spicy.
Kitchen Tools You'll Need
Nothing fancy needed here girls just grab your big skillet or braiser pasta pot measuring cups and spoons a wooden spoon for stirring and some mixing bowls. Simple right? That's what makes this recipe so perfect for busy nights.
My Best Tips for Amazing Results
Always use fresh ginger and garlic the flavor is so much better than the jarred stuff. I like to get everything chopped and ready before I start cooking it makes the whole process super smooth. Go for low sodium sauces so you can control the salt. If you're making your noodles ahead a little oil keeps them from sticking together.
Saving It For Later
Pop any leftovers in an airtight container they'll stay good in the fridge for about 3 days. When you reheat just add a splash of water or broth to loosen up the sauce. You can even freeze individual portions for up to a month just thaw them overnight when you're ready for round two.
Frequently Asked Questions
- Can I use different types of noodles?
Any long pasta works great - linguine, fettuccine, spaghetti, or Asian noodles like lo mein. Pick what you have on hand or prefer.
- How can I make this less sweet?
You can reduce the brown sugar to 1/4 cup for less sweetness. The hoisin sauce adds some sweetness too, so the dish will still have good flavor.
- Can I add vegetables to this?
Yes! Broccoli, carrots, snap peas, or bell peppers work great. Add them when you return the beef to the pan to keep them crisp-tender.
- Why use low-sodium soy sauce?
Regular soy sauce can make the dish too salty, especially with the hoisin sauce. Low-sodium gives better control over the salt level.
- Can I make this spicier?
Increase the red pepper flakes or add sriracha sauce to taste. You can also add fresh sliced chilies for extra heat.