Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles combines tender rice noodles, browned beef, garlic, ginger, and a glossy soy-based sauce with a gentle brown sugar sweetness. It is a practical family dinner for nights when you want a saucy noodle bowl without slicing steak.
Equipment
- Large skillet or wok
- Medium pot
- Mixing bowl
- Whisk
- Tongs
Ingredients
- 10 ounces rice noodles
- 1 pound ground beef 80/20
- 1 teaspoon fresh ginger finely minced
- 4 garlic cloves finely minced
- green onions sliced, for garnish
- 1/2 cup low-sodium soy sauce
- 2 tablespoons dark soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
Instructions
- Cook or soak the rice noodles according to package directions, then drain and set aside.
- Whisk low-sodium soy sauce, dark soy sauce, water, brown sugar, and cornstarch until smooth.
- Brown the ground beef in a large skillet over medium-high heat until no pink remains.
- Stir in ginger and garlic, then cook briefly until fragrant.
- Pour in the sauce mixture and stir as it bubbles and thickens around the beef.
- Add the drained rice noodles and gently toss until fully coated in the sauce.
- Garnish with sliced green onions and serve hot.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently with a splash of water because rice noodles continue to absorb sauce as they sit.
Freezing: Freeze for up to 2 months if needed, but expect softer noodles after thawing.
Expert Tips: Whisk the cornstarch fully into the sauce before adding it to the skillet to prevent lumps.
Variations: Add broccoli, bell peppers, snap peas, or shredded carrots for extra color and texture.
Sauce Tips: Use low-sodium soy sauce as the main sauce base because dark soy sauce adds strong color and saltiness.