Mongolian Beef Noodles

Name: Mongolian Beef Noodles with Linguine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 1 lb ground beef; 10 cloves garlic, minced; 2/3 cup brown sugar; 1/2 cup beef broth; 2/3 cup soy sauce; 6 tbsp hoisin sauce; 1 tsp ground ginger; salt, to taste; black pepper, to taste; 1/2 tsp red pepper flakes; 2 tbsp cornstarch; 4 tbsp water; 20 oz linguine, cooked; 1/4 cup green onions, chopped

Mongolian beef noodles combine ground beef and linguine in a rich, savory-sweet sauce made from soy sauce, hoisin, and brown sugar. This one-pan recipe comes together quickly for an easy weeknight meal.

🌍Asian-Inspired 🏷️Mongolian beef 🏷️Noodles 🏷️Ground beef 🏷️Linguine One-pan

🏷️

🏷️Weeknight dinner

-0:00

caseysfoodgardenonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by caseysfoodgarden

-0:00

caseysfoodgardenonTikTok

Ingredients

1 lb ground beef
10 cloves garlic, minced
2/3 cup brown sugar
1/2 cup beef broth
2/3 cup soy sauce
6 tbsp hoisin sauce
1 tsp ground ginger
salt, to taste
black pepper, to taste
1/2 tsp red pepper flakesoptional
2 tbsp cornstarch
4 tbsp water
20 oz linguine, cooked
1/4 cup green onions, choppedoptional

14 Ingredients

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Instructions

1
In a large electric skillet or pan over medium-high heat, add the ground beef.
2
Break up the beef and cook until fully browned.
3
Drain the excess grease from the pan.
4
Allow the beef to sit in the pan for a minute to crisp up slightly.
5
Add the minced garlic and cook for about one minute until fragrant.
6
Stir in the brown sugar, beef broth, soy sauce, and hoisin sauce.
7
Season with ground ginger, salt, black pepper, and red pepper flakes.
8
Mix all the sauce ingredients together with the beef.
9
In a small bowl, whisk together the cornstarch and water to create a slurry.
10
Pour the slurry into the skillet and stir continuously until the sauce thickens.
11
Once the sauce has thickened, add the cooked linguine to the pan.
12
Toss the noodles with the beef and sauce until everything is well combined.
13
Top with chopped green onions for garnish and serve.

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Tips & Notes

Pro tips

Brown the ground beef fully and break it into small crumbles before adding aromatics for even sauce distribution.
Toast the minced garlic and ginger in the fat for 30–60 seconds before deglazing to deepen flavor and prevent burnt aromatics.
Cook linguine 1 minute under al dente, then finish it in the sauce to absorb flavor and thicken naturally.
Taste before serving—soy and hoisin vary in saltiness; adjust seasoning with extra soy or a pinch of salt as needed.

Substitutions

Ground beef → ground pork or ground turkey (cook time remains similar)
Linguine → ramen noodles, fettuccine, or spaghetti (texture and sauce adherence stay consistent)
Hoisin sauce → oyster sauce or sweet bean sauce (1:1 ratio, same savory-sweet profile)
Brown sugar → honey or maple syrup (use 1/2 cup for similar sweetness)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop with a splash of water or beef broth to loosen the sauce.