I’ve prepared this family-friendly version of Mongolian beef noodles countless times over the years. It’s a quick and easy one-pot meal that satisfies the craving for takeout. I believe you’ll enjoy it as much as I do.
This Mongolian ground beef and noodles dish has always been a staple for me, especially when my kids were young and life was so busy!
The blend of sesame oil, soy sauce, hoisin sauce, and ginger mimics a satisfying homemade takeout experience. Best part, it’s all cooked in one pot and ready in just 30 minutes. It remains an effortless dinner solution for me.
Why I Love This Recipe
- When I only have 30 minutes to get dinner on the table, this ground beef meal comes to the recue.
- I personally love one-pot meals for easy cleanup.
- Pasta dishes with Asian flavors are always a favorite.
Noodle dishes serve well as both mains and sides for bigger feasts. Be sure to try my chili garlic noodles and sticky Asian chicken spaghetti for similar flavors.
Ingredients
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Spaghetti noodles: I use spaghetti as the base because it’s hearty and holds up well with the bold flavors of the sauce. This also makes it very kid-friendly.
- Cornstarch: Cornstarch acts as a thickening agent for the sauce, giving it a glossy and smooth texture.
- Ground beef: I opt for lean ground beef for its flavor and texture, and it absorbs the sauce nicely and keeps that fat content to a minimum.
- Sesame oil: Sesame oil is a must for me as it adds a distinct nutty flavor I like in Asian-flavored dishes.
- Garlic and ginger: The garlic adds depth and aroma, while the fresh ginger adds a zesty kick.
- Tomato paste: Tomato paste is my secret ingredient for adding depth and richness to the sauce.
- Soy sauce and beef broth: I use soy sauce to add savory umami flavor and beef broth to add richness.
- Honey and hoisin: My two sweeteners of choice for this recipe.
- Red pepper flakes, salt and pepper: Adds the heat and flavor to the overall meal.
- Green onion: Adds fresh flavor and a pop of color.
- Sesame seeds: I sprinkle sesame seeds on top for a crunchy texture and a nutty taste that complements the dish perfectly.
Recipe Notes
- I’ve easily switched out the spaghetti noodles for fettuccini, angel hair and linguini, depending on what I had in the pantry. You can also use a variety of Asian noodles depending on what your family prefers.
- In place of honey I’ve had great results with brown sugar, light or dark.
- If you’re family prefers a more saucy version, you can double the sauce portion of this recipe. It turns out great this way and helps keep leftovers moist if you think you’ll have some.
- At one point I made these Mongolian beef noodles without the noodles and served it over rice. It turned out great.
- Double the recipe if you need to and have a big enough pot.
- For even greater efficiency, I’ve prepared this using two separate pots simultaneously—one for the pasta and the other for the meat. It’s just more to cleanup.
Storing the Leftovers
I’ve kept the leftovers in the refrigerator for three days maximum. I do notice for every day it sits, the more moisture is lost. To counteract that, I will add a few tablespoons of water or beef broth during the reheating process on the stove or in the microwave.
More Asian Flavored Meals
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Mongolian Beef Noodles
Ingredients
- 12 oz. spaghetti noodles
- 1/4 cup reserved pasta water
- 2 tbsps. water
- 1 tbsp. cornstarch
- 1 lb. ground beef (93% lean)
- 1 tbsp. sesame oil
- 5 garlic cloves, minced
- 1 tbsp. tomato paste
- 1 tbsp. minced fresh ginger
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup low-sodium beef broth
- 3 tbsps. hoisin sauce
- 1/2 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/8 tsp. kosher salt
- 3 green onions, chopped (green parts only)
- 1 tbsp. sesame seeds
Instructions
- Bring a large pot of water to a boil and cook the spaghetti according to the directions. Approximately 10 minutes. Reserve 1/4 cup of pasta water to use at the end of the recipe. Drain the pasta.12 oz. spaghetti noodles, 1/4 cup reserved pasta water
- Make a cornstarch slurry by mixing the water and cornstarch together. Set aside2 tbsps. water, 1 tbsp. cornstarch
- After the spaghetti is made use the same pot to add the ground beef, sesame oil and garlic. Cook for 6-8 minutes or until the meat is no longer pink. Drain any fat if needed.1 lb. ground beef (93% lean), 1 tbsp. sesame oil, 5 garlic cloves, minced
- Add the tomato paste and ginger to the pot. Cook for 3 minutes.1 tbsp. tomato paste, 1 tbsp. minced fresh ginger
- Add the soy sauce, honey, beef broth, hoisin sauce, red pepper flakes, black pepper and salt. Mix until combined.1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup low-sodium beef broth, 3 tbsps. hoisin sauce, 1/2 tsp. red pepper flakes, 1/2 tsp. black pepper, 1/8 tsp. kosher salt
- Add the cornstarch slurry. Stir until combined and the sauce gets thick.
- To the pot add the pasta and pasta water. Continue cooking until the spaghetti is coated and the sauce is thick.
- Remove from the heat and top with green onions and sesame seeds.3 green onions, chopped (green parts only), 1 tbsp. sesame seeds
Notes
Nutrition
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