Mongolian Beef Noodles with Broccoli

Name: Mongolian Beef Noodles with Broccoli (One-Pan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500g / 1 lb beef mince (ground beef); 200g / 7 oz dried noodles (e.g. ramen, egg noodles, or similar); 2 cups (180g) broccoli florets; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp vegetable oil; 3 green onions / scallions, sliced; 1/3 cup (85ml) soy sauce; 1/4 cup (65ml) hoisin sauce; 2 tbsp brown sugar; 1 tbsp oyster sauce; 1 tsp sesame oil; 1/2 tsp white pepper; 2 cups (500ml) water or chicken stock; 1 tsp cornflour / cornstarch mixed with 1 tbsp water (optional, to thicken)

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Mongolian beef noodles with broccoli is a one-pan Asian noodle dish where dried noodles cook directly in a soy-hoisin sauce with ground beef and broccoli, ready in under 30 minutes. The standout trait is the no-boil-pot method—everything cooks together, saving cleanup and infusing the noodles with sauce flavor.

🌍Asian 🏷️One pan 🏷️One pot 🏷️Mongolian beef 🏷️Beef noodles

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Mongolian Beef Noodles with Broccoli (One-Pan) | CookOS

🏷️Broccoli

🏷️Ground beef

Total

25 min

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

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500g / 1 lb beef mince (ground beef)
200g / 7 oz dried noodles (e.g. ramen, egg noodles, or similar)
2 cups (180g) broccoli florets
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
3 green onions / scallions, sliced
1/3 cup (85ml) soy sauce
1/4 cup (65ml) hoisin sauce
2 tbsp brown sugar
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp white pepper
2 cups (500ml) water or chicken stock
1 tsp cornflour / cornstarch mixed with 1 tbsp water (optional, to thicken)optional

15 Ingredients

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Instructions

1
Heat oil in a large pan or wok over high heat.
2
Add beef mince and cook, breaking it up, until browned.
3
Add garlic and ginger, stir-fry for 1 minute until fragrant.
4
Mix together soy sauce, hoisin sauce, brown sugar, oyster sauce, sesame oil, and white pepper in a bowl.
5
Pour the sauce into the pan with the beef and stir to combine.
6
Add water or chicken stock and bring to a boil.
7
Add dried noodles, pushing them into the liquid. Cook for 3–4 minutes, stirring occasionally, until noodles absorb most of the liquid.
8
Add broccoli florets and stir through. Cook for another 2–3 minutes until broccoli is just tender.
9
If the sauce needs thickening, stir in cornflour slurry and cook for 1 minute.
10
Garnish with sliced green onions and serve immediately.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Break up the beef mince into small, even pieces while it cooks to ensure even browning and prevent clumping.
Whisk the sauce ingredients together before adding to the pan so they combine smoothly and distribute evenly across the noodles.
Push dried noodles below the liquid as they cook to ensure they hydrate evenly; stir every minute to prevent clumping and sticking to the pan.
If sauce looks too thin after noodles are cooked, use the optional cornflour slurry to thicken it; avoid over-thickening, which can make the dish gluey.

Substitutions

Beef mince → pork mince or chicken mince (cook times remain the same)
Soy sauce → tamari for gluten-free
Broccoli florets → bok choy, snap peas, or mushrooms (adjust cook time slightly)
Hoisin sauce → sweet bean sauce (use same quantity)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stovetop over medium heat with a splash of water or stock.

Common Questions

Written automatically by CookOS, not by the creator.

Can I use fresh noodles instead of dried?

Yes, but reduce cooking time significantly. Fresh noodles need only 1–2 minutes in the liquid instead of 3–4 minutes. Add them later to avoid sogginess.

What if my noodles aren't cooked through after 4 minutes?

Add another 1/2 cup water or stock and cook 1–2 minutes longer. Stir occasionally to prevent sticking and ensure even hydration.

Can I make this ahead or store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat with a splash of water or stock to loosen the sauce.

Is there a gluten-free option?

Use gluten-free soy sauce (tamari) and ensure your oyster sauce is gluten-free. Swap dried noodles for gluten-free ramen or egg noodles, adjusting cooking time as needed.