Mongolian Ground Beef and Noodles with Vegetables Recipe

I absolutely love how this Mongolian Ground Beef and Noodles with Vegetables Recipe comes together-it s like a cozy, satisfying hug in a bowl. The savory, slightly sweet Mongolian sauce clings perfectly to tender ground beef, fresh veggies, and perfectly cooked noodles, making every bite a delightful mix of textures and flavors. When I first tried this recipe, I was amazed at how quickly it comes together, meaning it s perfect for busy weeknights when you want something impressive but without the fuss.

You ll find that this dish is versatile and customizable, which is exactly what I love about it. Whether you re craving something hearty or trying to sneak more vegetables onto the table, this Mongolian Ground Beef and Noodles with Vegetables Recipe has got you covered. It s both a crowd-pleaser and a comfort food classic that you ll want to add to your dinner rotation.

Ingredients You’ll Need

The ingredients for this Mongolian Ground Beef and Noodles with Vegetables Recipe come together beautifully because they balance freshness, rich flavor, and convenience. Keep an eye out for good-quality ground beef and fresh veggies to really make the flavors shine.

• Sliced Red Onion: Adds a subtle sweetness and a bit of crunch when sautéed just right.
• Medium Zucchini: Goes wonderfully with the beef and soaks up the sauce like a champ.
• Broccoli Florets: Adds that hearty veggie punch and a nice green contrast.
• Bell Pepper: Choose your favorite color to add sweetness and vibrant color.
• Olive Oil: For sautéing, but feel free to use a neutral oil if you prefer.
• Ground Beef: The star protein – I usually go for 80/20 for good flavor and some juiciness.
• Garlic Cloves: Minced to infuse that irresistible aroma and depth.
• Spaghetti or Long Pasta: I personally love spaghetti here, but linguini or even lo mein noodles work beautifully.
• Reserved Pasta Water: Keeps everything saucy and silky when tossed together.
• Green Onions: For garnish to add a fresh, sharp bite at the end.
• Sesame Seeds: Optional, but these add a subtle nutty crunch that I adore.
• Soy Sauce: The salty umami base of the sauce.
• Brown Sugar: Introduces the signature hint of sweetness that balances the soy.
• Hoisin Sauce: Adds complexity and a little smokiness to the sauce.
• Ginger Paste: For that aromatic zing without extra chopping.
• Black Pepper: Adds warmth and a bit of bite.
• Red Chili Crisp or Flakes: Totally optional but I love the little kick it brings.
• Cornstarch: To thicken the sauce just right.

Variations

I like to mix things up with this Mongolian Ground Beef and Noodles with Vegetables Recipe depending on what s in my fridge or what my family is craving. It s great for improvising and making the dish your own.

• Meat Swap: I ve tried ground turkey or chicken here for a lighter version-and it works well when you adjust the sauce saltiness.
• Vegetable Boost: Sometimes I add shredded carrots or snap peas for extra crunch and sweetness.
• Noodle Options: When I want to go gluten-free, rice noodles make a fantastic substitute that still soaks up the sauce beautifully.
• Heat Level: I ve added extra red chili crisp or fresh sliced chilies to kick up the spice for family members who love heat.

How to Make Mongolian Ground Beef and Noodles with Vegetables Recipe

Step 1: Sauté Your Veggies to Perfection

Start by heating olive oil in a large skillet over medium heat. Toss in your sliced red onion, zucchini half-moons, broccoli florets, and bell pepper strips. Sprinkle with a pinch of salt and black pepper to season as they cook. Sauté the veggies for about 5 minutes until they re tender-crisp – you want them to retain some bite without being raw. Once done, scoop them out and set aside while you move to the beef. This step keeps the vegetables bright and fresh in the final dish.

Step 2: Cook the Pasta and Reserve Water

While your veggies are cooking, boil a large pot of salted water and cook the spaghetti or your choice of noodles according to package directions. Here s my trick: always reserve about half a cup to one cup of the pasta cooking water before you drain. That starchy water is liquid gold for helping the sauce cling to every strand without getting watery.

Step 3: Whisk Together the Mongolian Sauce

In a small bowl, whisk together all your sauce ingredients-soy sauce, brown sugar, hoisin, ginger paste, black pepper, chili crisp or flakes if you want heat, and cornstarch. Mixing the cornstarch in now ensures it will thicken the sauce smoothly once it hits the pan.

Step 4: Brown the Ground Beef with Garlic

Return to your skillet and add the ground beef with the minced garlic. Cook over medium heat, breaking the meat apart with a spatula or wooden spoon, until the beef is browned and cooked through. Drain off any excess grease to keep the dish from getting too oily-this makes the flavors cleaner and the sauce more balanced.

Step 5: Combine, Simmer, and Finish

Now for the fun part! Return the sautéed vegetables back into the skillet with the browned beef. Add your cooked noodles and pour over the Mongolian sauce along with some of the reserved pasta water, starting with half a cup. Toss everything gently to combine and distribute the sauce evenly. Lower the heat and let it simmer for a few minutes until the sauce thickens and clings to the beef, veggies, and noodles perfectly.

Pro Tips for Making Mongolian Ground Beef and Noodles with Vegetables Recipe

• Use Reserved Pasta Water Wisely: Start with less and add more as needed-it helps avoid a watery sauce and keeps the perfect consistency.
• Don t Overcook Veggies: Sauté them just until tender-crisp to keep their color and texture vibrant in the final dish.
• Drain Beef Grease Thoroughly: This simple step keeps the flavors bright so the sauce doesn t get greasy.
• Adjust Heat to Taste: The chili crisp adds beautiful flavor, not just heat-add it gradually and taste as you go.

How to Serve Mongolian Ground Beef and Noodles with Vegetables Recipe

Garnishes

I love topping this dish with thinly sliced green onions and a sprinkle of toasted sesame seeds right before serving. The green onions add a fresh, bright contrast, while the sesame seeds give a lovely nutty crunch that just elevates the whole bowl. If you re feeling fancy, a few sprigs of fresh cilantro or a squeeze of lime juice offset the richness beautifully.

Side Dishes

I usually serve this Mongolian Ground Beef and Noodles alongside a simple Asian-style cucumber salad or steamed edamame for a light, refreshing side. Sometimes, crispy spring rolls or potstickers also make the perfect accompaniment when you re entertaining guests.

Creative Ways to Present

For special occasions, I like to serve this dish family-style on a big platter so everyone can dig in together. Another fun idea is to pile the noodles and beef into warm lettuce cups for a hand-held twist that s playful and fresh. These little changes really turn a simple dinner into something memorable.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they last nicely for up to 4 days. The noodles soak up the sauce over time, so before reheating you might need to add a splash of soy sauce or a bit of water to refresh the texture.

Freezing

Freezing this Mongolian Ground Beef and Noodles with Vegetables Recipe is doable but I ve noticed the texture of the noodles and vegetables can soften a bit upon thawing. I recommend freezing in a freezer-safe container for up to 2 months and thawing overnight in the fridge for best results.

Reheating

When reheating, I prefer doing it on the stovetop over medium-low heat with a splash of water or extra soy sauce stirred in. This helps loosen up the noodles and prevents the dish from drying out. Microwave works too, just stir midway and add liquid as needed.

FAQs

Final Thoughts

This Mongolian Ground Beef and Noodles with Vegetables Recipe has become one of those cozy meals I turn to again and again-it s quick, comforting, and loved by everyone at my table. I hope you give it a try and make it your own because it truly hits the spot when you want something flavorful without fuss. Trust me, once you bring this dish into your kitchen, it won t be long before it earns a special place in your regular meal lineup.

Mongolian Ground Beef and Noodles with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 61 reviews

• Author: Lucy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Print Recipe

Pin Recipe

---

Description

A flavorful and easy Mongolian ground beef and noodles stir-fry packed with fresh vegetables and a savory hoisin-soy sauce. This quick skillet meal combines tender spaghetti with sautéed bell peppers, zucchini, broccoli, and red onions for a balanced and delicious dinner.

---

Ingredients

Units USM Scale 1x2x3x

For the Stir Fry

• 1 small red onion, sliced
• 1 medium zucchini, sliced into half moons
• 1 cup broccoli florets, chopped
• 1 bell pepper (any color), sliced into strips or bite-sized chunks
• 2 tablespoon olive oil
• 1 lb ground beef
• 6-7 garlic cloves, minced
• 8 oz spaghetti (or linguini, fettucine, lo mein noodles)
• ½ to 1 cup reserved pasta water
• 2 green onions, sliced (for garnish, optional)
• Sesame seeds (for garnish, optional)

For the Sauce

• ½ cup soy sauce
• ¼ cup brown sugar
• 3 tablespoon hoisin sauce
• 1 tablespoon ginger paste
• 1 teaspoon black pepper
• 1 teaspoon red chili crisp in oil or red pepper flakes (optional for heat)
• 1 tablespoon cornstarch

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add sliced red onion, zucchini, broccoli, and bell pepper. Season with salt and pepper. Sauté for 5 minutes until tender but still crisp. Remove the vegetables from the skillet and set aside.
2. Cook the pasta: While vegetables cook, bring a pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ to 1 cup of pasta water, then drain the pasta and set aside.
3. Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp (if using), and cornstarch until smooth and well combined.
4. Cook the beef: In the same skillet used for vegetables, add ground beef and minced garlic. Brown the beef over medium heat until fully cooked. Drain any excess grease from the pan.
5. Combine & simmer: Return the sautéed vegetables to the skillet with the cooked beef. Add the drained spaghetti, prepared sauce, and reserved pasta water. Toss everything together and cook on low heat, stirring occasionally, until the sauce thickens and coats the ingredients evenly.
6. Garnish & serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy your flavorful Mongolian ground beef and noodles!

---

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the microwave or on the stovetop with a splash of water or soy sauce to rehydrate the noodles and sauce.
• Freezing: This dish can be frozen for up to 2 months. Texture of vegetables and noodles may slightly change after thawing. Thaw overnight in the refrigerator before reheating.