I make this dish most weeknights. It cooks fast and fills the house with a steady, savory smell. I learned to keep the sauce simple so I could make dinner on busy nights. Mongolian Ground Beef Noodles became my go-to when I had little time and wanted a warm, full meal.

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Leftovers reheat well. I pack them for work lunches or warm them for a quick second night. The sauce stays thick and the noodles do not get mushy if you drain them well. This keeps the meal easy and useful in the week.

This recipe mixes ground beef with a sweet and savory sauce and soft noodles. It tastes salty, a bit sweet, and slightly spicy if you add red pepper flakes. People often make it for weeknight dinners or casual family meals. It fits busy evenings because it uses few steps and common pantry items. If you enjoy quick ground beef pasta, try a similar comfort idea like cheesy penne garlic butter for another simple dinner option.

Why make this recipe

This meal cooks fast. You can have dinner in about the same time it takes to boil noodles. It uses one pan for the meat and a pot for the pasta. The sauce adds big flavor with small work. You can change sugar, soy, or spices to fit your taste. Leftovers are easy to heat and still taste good. This makes the recipe good for busy nights, for feeding a family, or for making extra to eat later.

How to make this recipe

You cook the noodles, brown the beef, and then add a simple sauce. The sauce mixes brown sugar, soy, hoisin, broth, and spices. A small cornstarch slurry thickens the sauce at the end. After the sauce is ready, you toss the noodles in it so they soak up the flavor. This method keeps the beef juicy and the sauce glossy. This dish saves time because you do steps in a clear order and use common tools and pans.

Ingredients

1 lb ground beef, 5 cloves garlic, minced, 1/3 cup brown sugar, 1/4 cup beef broth, 1/3 cup soy sauce, 3 tablespoons hoisin sauce, 1/2 teaspoon ground ginger, 1/2 teaspoon ground black pepper, Pinch of red pepper flakes (optional for a spicy kick), 10 oz linguine, 1 tablespoon cornstarch, 2 tablespoons water, 4 green onions, sliced for garnish.

Ground beef gives body and browning flavor. Garlic adds fresh bite. Brown sugar gives a mild sweet balance to the soy. Beef broth thins and deepens the sauce. Hoisin adds a touch of richness. Cornstarch thickens the sauce so it clings to noodles. Green onions add a fresh finish. For another easy ground beef idea, see this easy hobo casserole.

Directions

Begin by cooking the linguine according to the package instructions. Once cooked, drain and set aside. In a large skillet, cook the ground beef over medium heat until it is browned and cooked through. Drain any excess fat. Add the minced garlic to the browned beef and cook for about 1 minute until fragrant. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Stir well to combine all the flavors. In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the skillet and stir until the sauce thickens, about 2-3 minutes. Once the sauce has thickened, add the cooked linguine to the skillet. Toss the noodles in the sauce until they are well coated. Garnish the dish with sliced green onions and serve hot.

Notes: Cook pasta to al dente so it holds shape. Drain pasta well to avoid a thin sauce. Browning the beef adds flavor, so do not rush it. Add the slurry slowly and watch the sauce; it thickens fast.

How to serve this recipe

Serve hot on plates or in a shallow bowl. Add sliced green onions on top for color and mild crunch. You can sprinkle sesame seeds if you like. Serve the noodles with a simple side of steamed greens or a quick salad to add vegetables. For a family meal, put the pan in the center and let people scoop their portion. This dish pairs well with iced tea or a light soup. It also fits casual lunches, weeknight dinners, or a simple meal for friends.

How to store this recipe

Cool the noodles to room temperature before storing. Put portions in airtight containers. Store in the fridge for up to 3–4 days. Reheat in a skillet with a splash of water or broth to loosen the sauce. For longer storage, freeze in freezer-safe bags or containers for up to 2 months. Thaw in the fridge overnight before reheating. Label the container with the date so you use the oldest first. Avoid leaving the dish out more than two hours.

Tips to make this recipe

Use medium heat to brown beef and keep it tender. Taste the sauce before thickening; add more soy or sugar to fit your taste. If the sauce is too salty, add a splash more broth or a pinch more sugar. If the sauce is too thick, add warm water or broth a little at a time. Save extra beef for use in sandwiches. For another way to use leftover beef, try a simple ground beef Philly cheesesteaks. Do not overcook the noodles to avoid a mushy meal.

Variation

You can swap linguine for spaghetti, chow mein noodles, or even rice. Use ground pork or turkey instead of beef for a different taste. Add frozen mixed vegetables in the last two minutes of cooking for more color and nutrition. For more heat, add extra red pepper flakes or a dash of chili oil. This version stays close to the basic flavors, so big swaps will change the character of the meal, but small swaps work well with the same steps.

FAQs

Q: Can I use lean beef?

A: Yes. Lean beef is fine; drain fat if needed.

Q: Can I make it vegetarian?

A: Use firm tofu or a plant crumble and extra broth.

Q: How long to reheat leftovers?

A: Reheat in a skillet for 3–5 minutes until hot.

Q: Can I double the recipe?

A: Yes. Use a larger pan and adjust seasoning.

Q: Is hoisin necessary?

A: It adds depth, but you can skip it and add a bit more soy or brown sugar.

Conclusion

This meal makes a reliable, fast weeknight dinner. It uses simple pantry items and cooks without fuss. The sauce is easy to change and the dish works for days of leftovers. For another take on this kind of noodle dish, see a different version at the 12 Tomatoes recipe. You can also compare a home cook’s variation at Table for Two by Julie Chiou.