Mongolian Ground Beef Noodles
This quick and easy Mongolian Ground Beef Noodles recipe brings together juicy ground beef, silky noodles, and a rich, savory sauce in under 20 minutes. Perfect for a fast weeknight dinner that tastes better than takeout!
Ingredients
- 3 cloves garlic minced
- 1 lb ground beef
- 1 tsp ground ginger or 1 tbsp fresh minced ginger
- 8 oz rice noodles or lo mein, spaghetti, or soba noodles
- ¼ cup coconut aminos or soy sauce/tamari
- 2 tbsp hoisin sauce
- 1 cup beef broth or chicken/veggie broth
- 1 tbsp arrowroot flour or tapioca flour/cornstarch
- 1 tbsp avocado oil or olive oil
- 3 stalks green onions sliced (green parts only)
- 1 tbsp sesame seeds
- Red pepper flakes optional, for spice
Instructions
- Cook the noodles according to package instructions. Drain and set aside. Rinse with cold water if needed to prevent sticking.
- Prepare the sauce by whisking together coconut aminos, hoisin sauce, broth, and arrowroot flour in a small bowl.
- Cook the beef by heating avocado oil in a large skillet over medium-high heat. Add garlic and sauté for 2-3 minutes until fragrant.
- Add ground beef and ginger, breaking apart the beef as it cooks. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Pour in the sauce and stir well. Let simmer for 1-2 minutes until the sauce thickens.
- Add the cooked noodles, tossing everything together to coat evenly.
- Remove from heat and stir in green onions and sesame seeds.
- Serve hot and, if desired, sprinkle with red pepper flakes for spice.
Notes
- Protein Variations: Swap ground beef with flank steak (thinly sliced), ground pork, or chicken.
- Noodle Alternatives: Lo mein, spaghetti, or soba noodles work just as well.
- Make Ahead: The sauce can be prepped in advance and stored in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat with a splash of water to loosen the sauce.
- Make it Spicy: Add red pepper flakes, Sriracha, or chili oil for an extra kick.