Mongolian ground beef noodles are a saucy and filling 25 minute dinner with broccoli added to make it a full meal. The sauce uses a classic blend of hoisin sauce, tamari or soy sauce, mirin, garlic and ginger with maple syrup as a sweetener. Top with gochugaru (if you like spice), green onion and and some sesame seeds for the perfect quick weeknight dinner.
This Mongolian ground beef noodles recipe is one of those meals that I can’t stop making. It’s filling, absolutely delicious, leftovers reheat well and my whole family loves it!
It’s full of that same savory flavor from my Mongolian ground beef recipe but with the noodles and a veggie tossed right in to make it a full meal. If you’ve had that recipe, you’ll know how bad you need to make this one. It’s truly SO good and I have plenty more 30 minute dinner recipes to check out while you’re at it. 😉
When serving this dish, you really don’t need a side since it’s a full meal on it’s own. That being said, if you want to round it out, pair with my Asian style carrot cucumber salad recipe. The flavor profiles go so well together!
We have some variation of these Mongolian noodles for dinner at least once a month so I’ve tested this recipe multiple different ways and have the recipe perfected. Here’s what you’ll need to make this ground beef noodle recipe:
A note on those noodles: I used Lotus Foods brown rice and millet noodles but regular ramen works great too!
And do you need the cornstarch? I tested it without and it works but the sauce doesn’t coat the noodles in the characteristic thick way that you normally get with Mongolian beef. Because of this, I opted to include it in this recipe.
Steps to Making these Mongolian Noodles
- Make the sauce.
- Make your cornstarch slurry.
- Cook your noodles.
- Cook the beef, season and then set aside.
- Cook the broccoli.
- Sear the scallions.
- Pour the sauce and cornstarch slurry into the pan.
- Add the beef and broccoli back in along with the noodles and toss with sauce. Garnish and serve!
Storing and Reheating Leftovers
Luckily, leftover Mongolian noodles reheat great in the microwave and the stovetop. Store for up to 4 days covered in the refrigerator. Add a splash of water to the bowl or pan while rewarming to help the noodles loosen up and get saucy again.
Mongolian Ground Beef Noodles with Broccoli (25 Minutes)
Equipment
- 1 Cooking pot for noodles
- 1 Knife
Ingredients
Sauce
- 1/3 cup low sodium tamari or soy sauce
- 2 Tablespoons pure maple syrup or honey or brown sugar
- 2 Tablespoons hoisin sauce
- 2 Tablespoons mirin
- ¼ cup water
- 2 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ½ – 1 teaspoon sambal olek or sriracha for spice optional
Beef and Noodles
- 1 Tablespoon arrowroot powder or cornstarch
- 2 Tablespoons water
- 8 ounces of ramen noodles see notes for my recommendations
- 1 Tablespoon avocado oil divided
- 4-5 green onions about 1/3 cup whites and 1/3 cup greens
- 1 lb. lean ground beef
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups broccoli florets
Garnish (optional)
- Gochugaru sprinkles optional for added, adjustable spice
- Sesame seeds
Instructions
- Mix sauce ingredients together in a small bowl with a spoon.
- Make a slurry by combining 1 Tablespoon of cornstarch or arrowroot with 2 Tablespoons of cold water and whisking to dissolve and set aside.
- Fill a medium sized pot of water and bring to a boil on the stovetop while you prepare the beef. Cook your noodles following the package instructions. If using rice noodles, make sure to rinse after cooking.
- Heat a large skillet over medium high heat. Once skillet is hot, add ½ Tablespoon oil and tilt pan to spread it evenly. Add beef to the skillet and brown, breaking up as it cooks with a wooden spatula (5-7 minutes).
- Season beef with ½ teaspoon salt and ½ teaspoon pepper and transfer meat from the pan to a bowl and set aside. Drain and discard any excess oil from the pan.
- Return the pan to the stovetop and add broccoli florets along. Sprinkle about 1 teaspoon of water on top and cover the pan. Let broccoli cook for about 5 minutes, removing the lid and stirring once half way through. Remove broccoli from skillet and place in the bowl with the meat.
- Return the pan to the stovetop and add the remaining ½ tablespoon oil. Add the white part of the green onions and sauté for 1-2 minutes to sear.
- Pour the sauce into the pan. Stir the cornstarch slurry one more time and then dump it into the pan with the sauce and stir.
- Add the beef and broccoli back into the pan and stir to mix into the sauce. Add the noodles and green onion greens and toss to coat with the spatula or a pair of tongs for a few minutes until noodles are warm and evenly coated in sauce. Garnish with gochugaru and sesame seeds (optional) and serve.
Notes
Nutrition
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