Easy Mongolian Beef Noodles
If you love a good takeout-style dinner but want something faster, easier, and a little more budget-friendly, these Mongolian beef noodles are about to become your new weeknight go-to. One skillet, 30 minutes, and the kind of sweet-garlicky sauce you'll want to drink straight from the pan.
Saucy Noodles 🥢
If there's one recipe I make on repeat when life gets busy, it's these Mongolian beef noodles. They come together in about 30 minutes, use one skillet, and deliver that sweet-savory, garlicky, takeout-style flavor you'd swear came from your favorite Asian spot down the street — except this version is made with simple pantry ingredients and ground beef, so it's budget-friendly and family-approved.
The magic is in the sauce: a glossy combination of hoisin, soy sauce, fresh garlic, and a little olive oil that coats every noodle and clings to the beef in the best way. Top it all off with sliced scallions for a little freshness and crunch, and you've got a dinner that tastes way more impressive than the effort it takes.
Whether you're feeding picky kids, meal-prepping lunches for the week, or just need something fast and satisfying after a long day, this one's a keeper. Let's get into it!
Mongolian Beef Ingredients
- Ground beef - the hearty, protein-packed base of the dish. browns beautifully and soaks up all the sauce.
- Coconut sugar - a touch of natural sweetness that gives the sauce its signature sticky-glossy finish. Use brown sugar if needed.
- Beef broth - thins the sauce just enough while adding another layer of savory richness.
- Coconut aminos - a soy-free swap for soy sauce. It's salty, slightly sweet, and packed with umami.
- Hoisin sauce - the flavor backbone! It's sweet, tangy, and deeply savory all at once.
- Rice vinegar - a splash of acidity to cut through the richness and keep the sauce balanced.
- Arrowroot starch - thickens the sauce so it clings to every noodle (cornstarch works too).
- Soba noodles - nutty, slurpable, and the perfect vehicle for that glossy sauce. Any pasta works in a pinch.
- Chili oil - optional, but a drizzle on top adds heat, color, and a little restaurant-style flair.
How to Make Mongolian Beef Noodles
Check out these recipes for more quick dinners
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Easy Mongolian Beef Noodles
Ingredients
For the beef:
- 1 lb ground beef
- 4 garlic cloves - minced
- 1 teaspoon grated ginger
- 1 teaspoon red pepper flakes - optional
For the sauce:
- ½ cup beef broth
- ¼ cup coconut aminos
- 2 tablespoon hoisin sauce
- 2 tablespoon rice vinegar
- 1 ½ tablespoon coconut sugar
- ½ tablespoon arrowroot starch - or cornstarch
For serving:
- 8 oz soba noodles - or pasta of choice
- ½ cup reserved pasta water
- 3 green onions - finely chopped
- 1 teaspoon chili oil - to garnish (optional)
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and cook the noodles according to package directions. Before draining, scoop out ½ cup of the pasta water and set aside. Drain and set the noodles aside.8 oz soba noodles
- Brown the beef. While the noodles cook, heat a large skillet over medium heat and add the ground beef. Let it cook undisturbed for a minute or two to develop a nice brown crust before breaking it up into small chunks.1 lb ground beef
- Build the flavor. Add the minced garlic, ginger, and red pepper flakes (if using) to the beef and stir to combine. Sprinkle in the coconut sugar and gently stir until everything is evenly coated.4 garlic cloves, 1 teaspoon grated ginger, 1 teaspoon red pepper flakes
- Add the sauce. Pour in the beef broth, coconut aminos, hoisin sauce, and rice vinegar, stirring to combine. Sprinkle the arrowroot starch over the top and stir it into the mixture. Let the sauce simmer for 2 - 3 minutes, or until it begins to thicken.½ cup beef broth, ¼ cup coconut aminos, 2 tablespoon hoisin sauce, 2 tablespoon rice vinegar, 1 ½ tablespoon coconut sugar, ½ tablespoon arrowroot starch
- Bring it all together. Stir in the reserved pasta water and let the sauce simmer until glossy and thick enough to coat the back of a spoon. Add the cooked noodles to the skillet and toss until every strand is coated.½ cup reserved pasta water
- Serve. Divide the noodles into individual bowls and top with chopped green onions and a drizzle of chili oil.3 green onions, 1 teaspoon chili oil
Comments
No Comments