Mongolian Beef Noodles

Name: Mongolian Beef Noodles
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 6 servings
Ingredients: 8 oz wide egg noodles or substitute with rice noodles or spaghetti; 1 lb ground beef or swap with ground turkey for lighter take; 1½ tbsp sesame oil divided; 2 tsp garlic paste; 2 tsp ginger paste; 1½ tbsp chili paste (adjust for heat preference, can use sriracha or chili garlic sauce); ¼ cup soy sauce (low sodium works just fine); 3 tbsp brown sugar; 3 tbsp hoisin sauce (can replace with oyster sauce or a mixture of plum sauce + soy); 1 cup beef broth divided, plus water or more broth for thinning; 1 tbsp cornstarch; ½ to 1 cup green onions sliced diagonally into 1-inch pieces; 1 tbsp toasted sesame seeds optional garnish

By Emma

Certified Culinary Professional

Published on 18 February 2026 • Recipe tested & approved

Ground beef browned in sesame oil, tossed with aromatic garlic, ginger, chili kick, hoisin, and soy layered sauce. Served over tender noodles, garnished with green onions and sesame seeds. A quick bold Asian-inspired skillet meal that balances sweet, savory, and heat.

Prep: 15 min

Cook: 22 min

Total: 37 min

Servings: 6 servings

#Asian Fusion #beef recipes #noodle dishes #stir fry #easy dinners

Before You Start

Ground beef takes a backseat to bold, punchy sauce here — thick, sweet, spicy, studded with ginger and garlic. Broth and cornstarch team like a pro, crafting a glossy finish that clings to every strand of noodle. Noodles get a quick rinse post-cook; prevents gummy mess, keeps strands loose for proper sauce cling. Heat level’s entirely your call; chili paste builds kick, but sriracha or chili garlic sauce can slide in easy if that’s what you have. Past tries taught me don’t overbrown beef — dry tough bites ruin texture. Always toss noodles right in skillet before serving. The final sizzle and stir melts the sauce deeper into each bite. Add green onions near the end to keep brightness alive. Toasted sesame seeds finish it off, lending texture and nutty crunch. Done right, this skillet sings — noodles slippery, beef juicy, sauce balanced perfectly between sweet and savory with a flirt of heat.

Ingredients

8 oz wide egg noodles or substitute with rice noodles or spaghetti
1 lb ground beef or swap with ground turkey for lighter take
1½ tbsp sesame oil divided
2 tsp garlic paste
2 tsp ginger paste
1½ tbsp chili paste (adjust for heat preference, can use sriracha or chili garlic sauce)
¼ cup soy sauce (low sodium works just fine)
3 tbsp brown sugar
3 tbsp hoisin sauce (can replace with oyster sauce or a mixture of plum sauce + soy)
1 cup beef broth divided, plus water or more broth for thinning
1 tbsp cornstarch
½ to 1 cup green onions sliced diagonally into 1-inch pieces
1 tbsp toasted sesame seeds optional garnish

About the ingredients

Egg noodles give the best chew but spaghetti or rice noodles work fine if you’re mid-week hustling. Dry noodles rinsed cold halt cooking instantly, keeps noodles separate, makes them easier to toss in sauce later — very important. Ground beef can be swapped with turkey or chicken, but note fat content drops so sauce might seem thinner; add a touch more oil if needed. Sesame oil’s fragrance is hard to replicate — use toasted sesame oil if possible, adds a smoky hint. Hoisin is sweet and savory; oyster sauce can replace with a saltier note, and plum sauce plus soy sauce is another hack if hoisin’s missing. Broth thickened with cornstarch gives that proper clinging sauce texture, but avoid lumps by mixing cornstarch with cold broth before adding. Green onions scattered at the tail end maintain freshness and bite; can also add thin sliced bell peppers or snap peas for crunch twist. Chili paste heat intensity varies — start small, adjust to your heat tolerance. Toast sesame seeds last minute to avoid burning, smell nutty and warm, excellent garnish.

Method

Bring pot of water to boil, cook noodles according to package directions just shy of al dente. Drain fast, rinse under cold water, toss lightly with sesame oil to stop sticking. Set aside to rest, drains matter, soggy noodles kill texture.
Heat skillet or wok over medium-high, add 1 tbsp sesame oil, watch it shimmer. Dump ground beef in; break up chunks, stir. Cook till no more pink, edges just starting to brown — smell sharp, nutty, rich. Timing is less about minutes, more about color and dryness.
Add garlic and ginger paste. Stir constantly now — sizzling noise will intensify, promising layers to come. Cook about 45 seconds to a minute till fragrant but not burnt. Keep moving, burned garlic ruins entire dish.
Pour in chili paste, soy sauce, brown sugar, hoisin, and half the beef broth. Stir fast, evenly coating meat, sauce starts thickening, becomes syrupy but loose. This is where the magic starts; if sauce feels tight too soon, add splash more broth or water.
Mix cornstarch into remaining broth part, no lumps. Pour slowly into skillet, stirring to combine. Sauce will bubble and thicken quickly; watch closely to avoid glue stage. When sauce becomes glossy, coats beef nicely — spot to stop.
Add ¼ to ½ cup green onions, sauté 1-2 minutes till they soften slightly but stay vibrant green. Taste now, adjust seasoning with more chili paste for heat or a pinch of sugar if sauce tastes flat. Balance depends on your heat tolerance.
Introduce noodles to skillet. Toss gently but thoroughly, coaxing strands to marry the sauce. Texture should be slippery but saucy, no clumps. If sticky, splash broth or rinsed noodle water to loosen. Cook additional minute to warm noodles through, absorb flavors.
Serve hot, garnish with more green onions and sprinkle toasted sesame seeds. Crunch contrast. Optional squeeze of lime or sprinkle crushed peanuts adds unexpected zing.
Watch for sauce glaze, avoid overcooking noodles or beef drying out — end on juicy, glossy, just right consistency. Stay near stove after adding sauce to catch exact moment.

Cooking tips

Noodles, rinse cold right after cooking to halt starch release and avoid mushy strands. Heat up skillet well before adding meat, or you’ll boil beef instead of searing. Stirring broken chunks helps get even color and prevents clumps. Toss in garlic and ginger paste quickly; watch for quick color change to burnt, it goes from fragrant to bitter in seconds. When broth and sauces come in, keep stirring so sugar melts cleanly, sauce thickens evenly. Cornstarch won’t activate till hot but clumps if added dry — always pre-mix. Sauce bubbling is your visual cue to when to stop cooking, thick but still pourable. Add green onions late to keep texture alive but warm enough to lose raw edge. Toss noodles gently, folding not smashing to keep strands intact and glossy. Adjust sauce thickness with small broth additions; if sauce reduces too much, noodles dry fast. Strongly recommend taste test mid-finish; seasonings change with brands of soy or hoisin. Garnish adds crunch and visual appeal, makes dish pop. Final stir should be gentle but thorough, everything coated without breaking noodles. Trust your nose and eyes more than timer here.

Chef's notes

💡 Noodles rinse cold immediately after cooking, stops starch release. This makes strands separate, easier to toss later. Drain fast, don’t let sit wet or texture suffers. Toss lightly with sesame oil to avoid clumping. Don’t overcook noodles, just shy of al dente is best to avoid mush when reheated in sauce.
💡 Heat skillet well, medium-high flame. Add oil, wait for shimmer before dumping beef. Breaking ground beef into small chunks helps even browning, prevents clumps. Watch edges brown, smell changes from raw to nutty, signals ready for next step. Overbrowning toughens beef; timing meat by color, texture beats relying on minutes.
💡 Add garlic and ginger paste swiftly; they burn fast. Sizzle intensifies, aromatics pop quickly. Stir constantly, about 45 seconds to a minute. Burnt garlic ruins flavor, so keep moving. Chili paste comes next to build heat, can swap sriracha or chili garlic sauce depending on tolerance. Adjust heat gradually.
💡 Combine soy sauce, hoisin, brown sugar, and half broth in skillet; stir fast. Sauce thickens to syrupy consistency but still pourable. If it thickens too fast, add broth or water by small splash. Cornstarch slurry in remaining broth added slowly, no lumps. Watch bubbles, sauce turns glossy just before glue stage. Stop there.
💡 Add green onions late, sauté briefly 1-2 mins to soften yet keep vibrancy. Adjust seasoning now with more chili paste or pinch sugar depending on taste test. Green onions add freshness and crunch, can swap with sliced bell peppers or snap peas for different texture. Toast sesame seeds last minute; smell nutty and warm, not burnt.

Common questions

Can I substitute ground turkey for beef?

Yes, leaner option but sauce thinner, add more oil or broth. Timing differs, cooks faster. Texture changes. Season adjustments advised.

How do I avoid sticky or mushy noodles?

Rinse noodles cold right after boiling. Drain completely. Toss with sesame oil. Cook noodles slightly under package directions. Overcooked noodles absorb too much sauce and get gummy.

What if sauce thickens too fast?

Add water or extra broth little by little. Keep stirring to loosen. Cornstarch activates hot so add slurry slowly. If too thick, meal gets gluey, loses slick texture. Better to thin than rescue later.

How to store leftovers?

Refrigerate in airtight container. Stir before reheating; add splash broth to loosen sauce if thickened. Can freeze but noodles break or suck up sauce on defrost. Fresh reheated better than day-old tough.