Mongolian beef is traditional made with thinly sliced beef, but this recipe calls for ground beef, making it come together a lot faster, especially when served over rice noodles. This is one of those Asian recipes where you don’t need exotic ingredients to create a flavorful and comforting noodle dish.

Fresh ginger and garlic add a warm, aromatic note that balances the slightly sweet, soy-based sauce that ties the browned ground beef and rice noodles together. This budget-friendly dish is quick to make, without any difficult techniques and easily adaptable to your specific taste.

The Thinking behind This Recipe

Create a recipe that embodies a combination of the flavors of Asia, the emphasis of beef from the Mongolia cuisine and the ease and comfort of a takeout. The rice noodles are typical of China, Vietnam and Thailand; the Mongolian cuisine leans heavily on meat and dairy products, while the sweet soy sauce links it all together. Two pans, two servings and a perfect last minute weeknight dinner. Did you know that Mongolian beef is not really coming from Mongolia, but is a popular takeout dish found in American-Chinese restaurants with flavors from Taiwan.

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Key Ingredients in This Recipe

Key ingredients to make Mongolian Beef Rice Noodles

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Ground beef
Rice noodles
Fresh ginger
Garlic clove

FOR THE SAUCE

Soy sauce – use tamari if you want gluten free or use coconut aminos if you prefer.
Beef broth – vegetable broth will work as well.
Brown sugar
Hoisin sauce – adds flavor.
Cornstarch – thickens the sauce

This quick video gives you a visual guide to the recipe, from prep to finished dish.

How to Make Mongolian Beef & Rice Noodles

Step 1 – Cook the rice noodles according to the directions on the packaging. Drain and set aside. While the noodles cook, continue with step 2.

Step 2 – Make the slightly sweet soy sauce by mixing soy sauce, beef broth, brown sugar, Hoisin sauce, water and cornstarch. Set aside.

Step 3 - In a skillet brown the ground beef, breaking it up as it cooks. At the end, add the minced fresh ginger and fresh garlic and cook 1-2 minutes.

Step 3 – In a skillet brown the ground beef, breaking it up as it cooks. Cook until there is nearly no pink left, at that point, add the minced fresh ginger and fresh garlic and cook 1-2 minutes.

Step 4 – Pour the sauce over the ground beef and allow to gently simmer until is slightly thickens.

Step 5 – Add the drained noodles and toss everything together until the noodles are coated in the sauce.

Step 6 – Divide over 2 bowls or plates.

Green bowl with Mongolian Beef & Rice Noodles, but without garnish

If you prefer, garnish with scallions and sesame seeds.

Substitutes and Variations

Meat – If you don’t want to use ground beef, try ground turkey, ground pork or go traditional and use thinly sliced flank steak.
Noodles – Rice noodles is what I used; they are mildly flavored, chewy and gluten-free. They also soak up the sauce well. Other Asian noodles that work well, are Udon noodles, like in this stir fry, or soba noodles, this in dish with vegetables, or glass noodles or Mung Bean Threads and more. Have a look in an Asian grocery store; there are more options available. If you want to keep it more familiar, use pasta like linguine, tagliatelle or fettuccine.
Spiciness – add some red pepper flakes or sambal oelek.

Close-up of Mongolian Beef & Rice Noodles

Storage and Reheating

If you have leftovers, store them in an airtight container and keep them in the refrigerator for up 4 days. When it’s time to eat them, the easiest way is to reheat it in the microwave. Add a splash of water of beef broth to thin the sauce a little.

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