Mongolian Ground Beef Noodles

Name: Mongolian Ground Beef Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef (extra lean); 4 large garlic cloves (minced); 2 teaspoons ginger (minced or use 1 teaspoon dried ginger); 11 ounces linguine or flat thick rice noodles; 3 cups broccoli florets (coarsely chopped); 4 green onions (finely chopped); 1 1/2 cups beef broth (low sodium); 1/4 cup Japanese BBQ sauce (I use Bachan's (please see notes for substitution)); 2 tablespoons cornstarch

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that’s full of flavor, super versatile, and on the table in just 30 minutes!

If you’re on the hunt for quick dinners, you’ll also love Korean inspired ground beef and rice bowls and one pot spaghetti.

Mongolian ground beef noodles with broccoli in a skillet with tongs.

These Mongolian ground beef noodles have already made it onto my repeat list of weeknight dinner recipes with 5-star reviews from the family. It’s not an authentic recipe, but it’s a very good, 30 minute meal that saves us on crazy busy nights.

I’ve made this recipe twice now, once with rice noodles and once with linguine, and the kids loved both! The leftovers were good too, but it’s best served fresh.

Why You’ll Love This Recipe

Minimal ingredients: Everything is fridge and pantry friendly.
Weeknight win: Just 30 minutes from start to finish which is perfect when time is tight.
Budget friendly: Ground beef and noodles keep it affordable, with 25 grams of protein packed in for flavor and fuel.
Not authentic, but delicious: It may not be traditional Mongolian, but it’s a quick, flavorful spin that satisfies those takeout cravings!

Ingredients for Mongolian Ground Beef Noodles

You’ll need 9 simple ingredients to bring this recipe to life.

Ground beef, broccoli, linguine, garlic, cornstarch, ginger, Japanese BBQ sauce, beef broth, oil, green onion.

Ground beef: I prefer extra lean grass fed or organic ground beef for the best flavor. Feel free to use any ground meat you like, you’ll need about 1 pound.
Garlic and ginger: I minced fresh garlic and fresh ginger, but ground ginger works just as well if that’s what you have on hand.
Noodles: You can go with linguine or thick flat rice noodles. We loved both! Honestly, any wide noodle works, and I’ve got more options listed below.
Broccoli: Chopped broccoli adds a nice crunch and fresh flavor.
Green onion: For garnish.
Beef broth: Forms the base of the sauce. I always use low sodium beef broth.
Japanese BBQ sauce: I like Bachan’s, but see variations below for substitution.
Cornstarch: Helps thicken the sauce and gives it a smooth texture.

How to Make Mongolian Ground Beef Noodles

This delicious dinner takes just 5 simple steps. From stove to bowl in no time!

Prep: Cook the noodles in a large pot of boiling salted water for 8-10 minutes until al dente. If you’re using rice noodles, they take less time to cook. Make the sauce by whisking beef broth, BBQ sauce and cornstarch together in a medium bowl. Set aside.
Cook ground beef and sauce: Heat a large skillet on medium heat, then add ground beef, garlic, and ginger. Cook for about 5 minutes, breaking it up as you go. Give the sauce mixture another whisk, pour it into the pan, and cook for 1-2 minutes stirring often until it thickens.
Add sauce and thicken: Add broccoli and cook for another 3 minutes, stirring a few times.
Combine and serve: Drain the noodles, toss them in, and give it a gentle stir. Turn off the heat, garnish with green onion, and serve hot!

Tips for Best Results

Here are a few tips for the best results when making Mongolian ground beef with noodles.

You don’t have to drain the beef: If you use extra lean ground beef there is not much fat, it’s mostly the juices. I find they add a bit of fat and flavor to the dish that’s so good!
Don’t overcook the noodles: Keep an eye on the noodles to make sure they stay al dente. Overcooked noodles can get mushy.
Healthier noodle options: Substitute soba noodles, whole wheat linguine, or even spaghetti squash noodles for a lighter twist.
To make higher in protein: Add less pasta. I am feeding a small army here, so I need carbs to fill up bellies. You can use 7-8 ounces noodles and add a bit more broccoli for a higher in protein dish.
To thin out the sauce: Just add a little more beef broth or some reserved pasta water.

Variations

This recipe is very versatile and forgiving in terms of which meat, pasta and veggies you use.

Different ground meat: Ground turkey, chicken or pork all work great in this dish.
Various noodles: Skip the grocery run and use what you’ve got! Udon, linguine, spaghetti, thick rice noodles aka pad Thai noodles, or thick ramen noodles. Pretty much any wide noodles that can grab onto the yummy sauce.
To replace Japanese BBQ sauce: I tested both versions. While I love using Bachan’s, you can also use 3 tablespoons of low sodium soy sauce plus 3 tablespoons of BBQ sauce instead. It works great!
Add heat: Add some red pepper flakes or a dash of sriracha to bring the heat.
Instead of broccoli: Try blanched green beans, sauteed brown mushrooms or shiitake mushrooms, shredded cabbage or store-bought slaw, asparagus, snap peas, or fresh spinach. Honestly, anything you have in the fridge can work, so give it a try!

How to Store and Reheat

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Reheat: Reheat on the stove or in the microwave, adding a splash of broth to “rehydrate” the noodles.

Freeze: I don’t recommend freezing pasta as it doesn’t hold up well in the freezer.

FAQs

Can I make it ahead of time?

Yes. Chop the broccoli, saute beef, combine sauce, and refrigerate. When you’re ready to serve, cook the noodles, heat the beef mixture with broccoli, add the sauce, and toss in the noodles. However, cooking and serving immediately is best.

Can I double the sauce?

Sure, if you want it to be very saucy. I would say use more like 1 1/2 times the sauce ingredients.

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