Mongolian Beef Noodles

Name: Mongolian Beef Noodles with Linguine (15-Minute)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 tbsp olive oil; 1 lb ground beef; 3 cloves garlic, minced; 1/4 cup soy sauce; 1/4 cup hoisin sauce; 1/2 tsp red pepper flakes; 1 cup beef broth; 1 tbsp cornstarch; 2 tbsp water; 1 lb linguine; 3 green onions, sliced; 1 tsp chili oil, for drizzling

Mongolian beef noodles is a quick Asian-inspired dish combining ground beef and linguine in a rich soy-hoisin sauce, ready in just 15 minutes for an easy weeknight dinner without takeout.

🌍Asian-inspired 🏷️Mongolian beef 🏷️Noodles 🏷️Ground beef 🏷️Quick dinner 15-minute meal

🏷️

🏷️Weeknight recipe

-0:00

kalejunkieonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by kalejunkie

-0:00

kalejunkieonTikTok

Ingredients

1 tbsp olive oil
1 lb ground beef
3 cloves garlic, minced
1/4 cup soy sauce
1/4 cup hoisin sauce
1/2 tsp red pepper flakes
1 cup beef broth
1 tbsp cornstarch
2 tbsp water
1 lb linguine
3 green onions, slicedoptional
1 tsp chili oil, for drizzlingoptional

12 Ingredients

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Instructions

1
Cook linguine according to package directions. Drain and set aside.
2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned.
3
Add the minced garlic and cook for 30 seconds until fragrant.
4
Pour in the soy sauce, hoisin sauce, and beef broth. Stir in the red pepper flakes.
5
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the skillet and stir to combine.
6
Bring the sauce to a simmer and let it cook for 1-2 minutes until it has thickened.
7
Add the cooked linguine to the skillet and toss everything together until the noodles are fully coated in the sauce.
8
Garnish with sliced green onions and a drizzle of chili oil, if desired. Serve immediately.

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Tips & Notes

Pro tips

Brown the ground beef completely before adding sauce—this develops flavor and prevents a watery dish.
Mix cornstarch with cold water to form a slurry before adding to avoid lumps; stir constantly as it thickens.
Cook linguine 1-2 minutes under al dente, as it will continue softening when tossed with the hot sauce.
Don't skip mincing garlic fresh—pre-minced garlic loses potency and the dish needs that sharp, aromatic bite.

Substitutions

Hoisin sauce → oyster sauce (slightly less sweet; use equal amount)
Red pepper flakes → sriracha (1 tsp for similar heat) or chili paste
Beef broth → chicken broth or vegetable broth (flavor will be slightly lighter)
Linguine → spaghetti, fettuccine, or chow mein noodles

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with 1-2 tbsp water to restore sauce consistency.

Common Questions

Can I use a different type of noodle instead of linguine?

Yes, spaghetti, fettuccine, or chow mein noodles work well. Adjust cooking time based on your noodle's package instructions.

How do I thicken the sauce?

The cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) thickens the sauce as it simmers. Whisk it in and cook for 1-2 minutes until the sauce coats the back of a spoon.