(Serves 4)
For the Noodles:
8 oz dried ramen, udon, or spaghetti (discard seasoning packets if using ramen)
Or 2 cups cooked rice noodles or fresh lo mein
For the Sauce:
¼ cup soy sauce (or tamari for gluten-free)
3 tbsp brown sugar (or honey/maple syrup)
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger
2–3 cloves garlic, minced
½ tsp red pepper flakes (optional)
For the Stir-Fry:
1 tbsp neutral oil (avocado, canola, or vegetable)
1 lb ground beef (or ground turkey/chicken)
1 bell pepper, thinly sliced
2 green onions, sliced (white and green parts separated)
Optional: Shredded carrots, snap peas, or mushrooms
💡 Pro Tips:
Prep everything before cooking—stir-fries move fast!
Use low-sodium soy sauce to control saltiness.
Cook noodles al dente—they’ll finish in the sauce.
Step-by-Step Instructions (Fast, Flavorful, Foolproof)
1. Cook the Noodles
Cook noodles according to package directions. Drain, rinse with cold water, and toss with ½ tsp sesame oil to prevent sticking. Set aside.
2. Make the Sauce
In a small bowl, whisk soy sauce, brown sugar, vinegar, sesame oil, ginger, garlic, and red pepper flakes. Set aside.
3. Cook the Beef & Veggies
Heat neutral oil in a large skillet or wok over medium-high heat.
Add ground beef; cook until browned (5–6 mins). Drain excess fat if needed.
Push beef to one side. Add bell pepper and white parts of green onions; stir-fry 2–3 mins until crisp-tender.
4. Combine & Simmer
Pour sauce over beef and veggies. Bring to a simmer—do not boil hard (sugar can burn).
Cook 2–3 minutes until sauce thickens slightly and coats the back of a spoon.
5. Toss with Noodles
Add cooked noodles to the skillet. Toss gently until everything is evenly coated and heated through.
Remove from heat. Stir in green onion tops.
6. Serve Immediately
Garnish with sesame seeds or extra green onions.
Serve hot—with chopsticks or a fork!
Serving & Storage Tips
Pair with: Egg rolls, steamed dumplings, or a simple cucumber salad
Leftovers: Keep in fridge up to 3 days. Reheat in skillet with a splash of water.
Make it ahead: Prep sauce and chop veggies; store separately. Cook noodles fresh.
Frequently Asked Questions
Q: Can I use ground chicken or tofu?
A: Yes! For tofu, press and crumble firm tofu, then pan-fry until golden before adding sauce.
Q: My sauce is too salty—what do I do?
A: Balance with a pinch of sugar or a splash of water. Next time, use low-sodium soy sauce.
Q: Can I make this gluten-free?
A: Yes—use tamari, GF noodles (like rice or buckwheat), and check all labels.
Q: Is this spicy?
A: Only if you use red pepper flakes. Omit for mild flavor—still full of umami!
A Bowl Full of Comfort, Fast
This Mongolian Ground Beef Noodles isn’t just dinner—it’s a 20-minute escape to flavor town. Whether you’re feeding hungry teens, cooking solo, or need a weeknight win, it delivers big taste with minimal effort.
So grab that ground beef, boil those noodles, and let your skillet sizzle. Because sometimes, the best meals aren’t fancy—they’re fast, flavorful, and gone before you know it.
Do you add broccoli, pineapple, or keep it classic?
Share your twist in the comments! And if this recipe just saved your dinner plans, pass it on to a fellow home cook who believes in the power of a good stir-fry. 🥢🍜✨
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