Mongolian Beef and Noodle Recipe (2024)

Make delicious, restaurant-worthy Mongolian Beef and Noodles without the delivery fee! It’s so simple to make this skillet meal. No need to pick up the phone, make this classic takeout dish at home!

Mongolian Beef and Noodles is easy to make yourself - all you need is beef, noodles, veggies, and a skillet. While not a traditional Mongolian dish, (it’s mostly found at westernized, Chinese-American restaurants), it tastes just as good, if not better homemade. Plus, it takes even less time to make than to order.

Delicious noodles, flavorful beef, and a mouthwatering sauce make up this tasty meal. It can also be made and served on rice. Add veggies right to the recipe or serve with steamed vegetables on the side. Green onion and toasted sesame seeds add color and crunch.

Mongolian Beef And Noodle Recipe Ingredients

• Wide rice noodles
• Ground beef
• Sesame oil
• Garlic paste
• Ginger paste
• Chili paste and/or red pepper flakes
• Soy sauce (lite)
• Light brown sugar
• Hoisin sauce
• Beef broth
• Cornstarch
• Green onions
• Toasted sesame seeds (optional)

Make this dish a meal on its own by adding vegetables. Saute some green bell pepper to add some brightness and acidity. Add a bag of store-bought coleslaw mix to the noodles for crunch. Pre-cut, matchstick carrots can also be found in the produce section and make a great addition to the beef and noodles.

The delectable sauce is key to this dish. Do make sure to use low-sodium soy sauce to control the sodium. Low-sodium broth can also be used. Brown sugar sweetens the sauce and cornstarch thickens it. Feel free to decrease or omit the chili paste and red pepper flakes if you prefer less spice.

How To Make Mongolian Beef And Noodle Recipe

FIRST STEP: Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.

SECOND STEP: In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until the meat is no longer pink and is cooked through.

THIRD STEP: Add garlic paste and ginger paste to the skillet and brown for an additional minute.

FOURTH STEP: Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.

FIFTH STEP: Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.

SIXTH STEP: Saute over medium heat until the sauce is bubbly and the meat is evenly seasoned with the sauce.

SEVENTH STEP: Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.)

EIGHTH STEP: Saute for 1 to 2 minutes longer.

NINTH STEP: Add cooked noodles to the skillet and toss to coat with sauce.

TENTH STEP: Garnish with additional green onions and sesame seeds, if desired.

Cooking Tips

You can substitute fresh ginger, finely minced garlic, and/or crushed red pepper for the paste. I like how the pastes dissolve so quickly and blend with the other ingredients, particularly in quick-cooking dishes like this one.

Adjust sweetness by adding or reducing the amount of brown sugar.

You could also add dried chili peppers to the sauce for some color and spice.

Storing This Recipe

IN THE FRIDGE:Store any Mongolian ground beef noodles leftovers for up to 3 days in an airtight container in the fridge.

IN THE FREEZER:For longer storage, you can place Mongolian beef stir-fry leftovers in the freezer for up to 3 months.

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