Mongolian Ground Beef Noodles
30 min
|
easy
Recipe by Eunice
Introduction
Think American Chinese Mongolian beef vibes, but with ground beef and fettuccine so the glossy soy, garlic, and ginger cling to every noodle, giving you that sweet-salty kick in every bite.
This is a takeout fake-out built for busy weeknights and casual hangs, big on umami, sesame, and scallion freshness, easy on the budget, and seasoned properly the way I like it.
Ingredients (6 servings)
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Ingredients
- 2 lb ground beef ground beef 2 lb
- 16 oz fettuccine pasta (cooked and drained) fettuccine pasta 16 oz
- 3 Tbsp sesame oil sesame oil 1.5 fl oz
- 5 cloves garlic, minced garlic 0.45 head (for garlic clove)
- 1½ Tbsp fresh ginger root, grated fresh ginger root 0.32 oz
- 1 cup soy sauce soy sauce 8 fl oz
- ½ cup water water
- 6 Tbsp brown sugar brown sugar 2.58 oz
- 2 Tbsp hoisin sauce (optional, for extra richness) hoisin sauce 1.34 oz
- 1½ Tbsp cornstarch (optional, for thickening) cornstarch 0.43 oz
- 2 tsp rice vinegar rice vinegar 0.33 fl oz
- ¾ tsp crushed red pepper (optional) crushed red pepper 0.05 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 4 green onions, sliced (for garnish) green onions 0.57 bunch
- 1 Tbsp sesame seeds (for garnish) sesame seeds 0.29 oz
How to Make Mongolian Ground Beef Noodles
-
Cook the noodles
Bring a large pot of well-salted water to a boil and cook the fettuccine to just shy of al dente.
Reserve 1 cup of pasta water, drain, and toss the noodles with 1 teaspoon sesame oil so they do not clump.
-
Whisk the Mongolian sauce
In a bowl whisk together soy sauce, water, brown sugar, hoisin sauce if using, rice vinegar, and red pepper flakes.
If using cornstarch, dissolve it in 2 tablespoons cold water to make a slurry and set aside for later so it does not clump.
-
Prep aromatics and garnish
Mince the garlic and grate the ginger finely so they melt into the sauce rather than burn.
Slice the green onions, keeping whites and greens separate for staggered cooking and fresh garnish.
-
Brown the beef hard
Heat a large wok or wide skillet over medium-high until hot, then add 1 tablespoon sesame oil.
Add half the ground beef and let it sear in large craggly pieces without moving for 2 to 3 minutes to develop color.
Season with the black pepper and only half of the salt for now, break up, and cook until well browned, then transfer to a bowl and repeat with remaining beef and 1 tablespoon sesame oil.
Drain excess fat, leaving about 2 tablespoons in the pan for flavor and gloss.
-
Bloom garlic and ginger
Return all beef to the pan, push it to the sides, and add the remaining 1 tablespoon sesame oil to the center if the pan looks dry.
Add garlic, ginger, and the white parts of the green onions to the oil and stir for 30 seconds until fragrant, then fold into the beef.
-
Sauce and thicken
Pour in the soy mixture and bring to a lively simmer so the sugar dissolves and the flavors marry.
Stir in the cornstarch slurry if using and simmer 1 to 2 minutes until the sauce looks glossy and lightly coats a spoon.
-
Add noodles and finish
Add the cooked fettuccine to the pan and toss vigorously so the sauce emulsifies with the beef drippings and clings to the noodles.
Loosen with splashes of reserved pasta water as needed until the noodles are silky and saucy, then taste and add the remaining salt only if needed.
-
Garnish and serve
Turn off the heat and toss in the green parts of the green onions for freshness.
Plate, then shower with sesame seeds and an extra pinch of red pepper flakes if you want a louder finish.
Substitutions
- Sesame oil -> vegetable oil
- Use an equal amount of vegetable oil for cooking, which keeps the texture and sear identical while giving a cleaner, neutral backdrop to let the garlic-ginger and soy sing; finish with a teaspoon of toasted sesame oil if you want that nutty aroma without missing the sear.
- Soy sauce -> low-sodium tamari
- Swap 1:1 for a rounder, less harsh salinity that still delivers deep umami, letting the brown sugar and ginger show up without the sauce tipping too salty.
- Fettuccine -> udon or rice noodles
- Thick udon brings a plush, chewy bite that grabs sauce beautifully, while wide rice noodles keep things gluten-free and turn the dish lighter and silkier without losing that glossy cling.
Tips
- Batch the beef for real browning
- Crowding steams the meat, so cook the beef in two rounds over high heat to get those caramelized bits that make the sauce taste like it worked a double shift.
- Use a baking soda whisper
- Toss the raw beef with 1/4 teaspoon baking soda and let it sit 10 minutes to boost browning and keep the crumbles tender and springy like your favorite takeout.
- Control your thickness on your terms
- Add the cornstarch slurry only after the sauce is simmering and stop when it lightly coats a spoon, then thin with pasta water so the noodles stay glossy, not gummy.
- Season late because soy is a heavyweight
- Hold most of the salt until after the sauce hits the pan and taste with a noodle since the soy, hoisin, and beef fat already bring serious seasoning.
- Aromatics need heat but not punishment
- Bloom garlic and ginger in hot oil for 30 seconds so they perfume the sauce without turning bitter, and keep them moving like they owe you money.
- Noodles finish in the pan
- Undercook by one minute, then toss in the sauce with a few splashes of pasta water to create a restaurant-style emulsion that hugs every strand.
Nutrition Facts *
| Energy | 799 | kcal |
|---|---|---|
| Protein | 49 | g |
| Total Fat | 32 | g |
| Carbohydrates | 72 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce came out too salty, how do I fix it?
- Stir in a few splashes of water or unsalted stock and a pinch more brown sugar, add another teaspoon of rice vinegar for brightness, and toss with a handful of unsauced cooked noodles to rebalance.
- The sauce did not thicken, what went wrong?
- Cornstarch needs a simmer to activate and it must be added as a slurry, so bring the sauce to a light bubble and whisk in the slurry slowly, then cook 1 to 2 minutes until glossy.
- How do I avoid greasy noodles with higher-fat beef?
- Drain off excess fat after browning and leave about 2 tablespoons in the pan for flavor and shine, or blot with paper towels if you overshot.
- Can I make this gluten-free?
- Use rice noodles, switch to gluten-free tamari, and check your hoisin label or skip it, and the dish keeps all the punch without the gluten.
- Can I swap in ground turkey or chicken?
- Yes, use a tablespoon more oil for the sear and add a teaspoon of fish sauce or a pinch of chicken bouillon to replace beefy depth.
- How do I keep leftovers from drying out?
- Reheat in a skillet over medium with a splash of water until saucy again, then finish with a drizzle of sesame oil to wake up the aromatics.
Serving Suggestions
Big bowl, chopsticks, and a drizzle of chili crisp or a squeeze of lime turn this into a weeknight knockout with just enough swagger.
Pair it with a quick smashed cucumber salad or toss in charred broccoli for crunch, and if you are feeling bold crown each bowl with a runny fried egg for that extra glossy luxury.
More pairings:
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