Mongolian Ground Beef Noodles

 This recipe for Mongolian Ground Beef Noodles came about as an effort to clean out the pantry after the holidays. Little did I know it would quickly become a family favorite!

Every January, I refuse to go to the grocery store until my fridge and pantry are depleted to the point I can no longer put together a meal.

In fact, I have not been to the grocery store but once since December 15th.

We have been eating on everything we have — and because of that, I was able to create this delicious new dish for my family.

I did adapt the Mongolian Ground Beef part from I Wash You Dry. I took her recipe and tweaked it a bit for my family's preference and made it my own.

This meal reminds me of a lot of my One Pan Cheeseburger Pasta meal that takes about 20 minutes to make. It also has the flavor of my homemade Eel Sauce — which I think comes from the Hoisin flavor.

So — because of how easy this is to make, let me walk you through this!

How to Make Mongolian Ground Beef Noodles

To make this, you really only need a few simple ingredients — and if you are like me and keep a stocked and organized pantry, you can totally make this on the fly at your house too!

Of course, if you like having your ground beef delivered to your home, the ground beef from Farm Foods is amazing, and it gets delivered straight to your home.

While you are cooking your ground beef, you can let your noodles cook as well in a pasta pot making this a quick 15-minute dinner recipe.

For the ingredients list you need for doubling the sauce–

• 1 lb. lean ground beef
• 4 tsp minced ginger
• 6 cloves garlic, minced
• 1/2 cup low sodium soy sauce
• 1/2 cup of beef broth
• 1/4 cup brown sugar
• 6 tbsp hoisin sauce
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 4 green onions diced
• Toasted Sesame Seeds

The original recipe calls for cornstarch and water and smaller amounts in the ingredients, but because I am serving this with pasta — I did not need the cornstarch.

The reason for this is that the pasta itself is starch and will provide everything we need to thicken the sauce.

I doubled the sauce as well because I knew the noodles would soak it up and wanted to make sure there was plenty.

Cook the ground beef in the skillet with ginger and garlic. Drain off the fat.

Remove the noodles from the pasta pot and add into the skillet with the ground beef.

Now, let it keep cooking for a bit until the sauce is thick and coats all the noodles and the meat.

Serve alongside a delicious salad and a loaf of my Copycat Cheesecake Factory Honey Wheat Bread.

Ingredients

• 1 lb. lean ground beef
• 4 tsp minced ginger
• 6 cloves garlic, minced
• 1/2 cup low sodium soy sauce
• 1/2 cup of beef broth
• 1/4 cup brown sugar
• 6 tbsp hoisin sauce
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1 12 ounce box of Linguine Noodles
• 4 green onions, diced for garnish
• Toasted Sesame Seeds for garnish