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Mongolian Ground Beef and Noodles with Vegetables Recipe

ByAmanda
Jump to Recipe· 4.8 from 16 reviews

If you’re looking for a quick, comforting dinner with big flavors, you’ll absolutely love this Mongolian Ground Beef and Noodles with Vegetables Recipe. It’s got everything I crave on a busy night – tender noodles, a savory-sweet sauce, and a medley of crisp-tender veggies all stirred together with rich ground beef. The sauce thoughtfully blends soy, brown sugar, and hoisin, bringing that perfect Mongolian-inspired punch without any fuss.

I usually make this when I want a meal that feels both hearty and fresh. Plus, it’s a total crowd-pleaser whether we’re eating solo or having friends over. The best part? You can tweak the veggies or protein effortlessly, making it a versatile dish that fits whatever fridge odds and ends you have, all while keeping that signature Mongolian Ground Beef and Noodles with Vegetables charm.

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Why This Recipe Works

  • Balanced Flavors: The sweet and savory sauce pairs perfectly with the rich ground beef and fresh vegetables for a comforting bite.
  • Quick & Easy: Ready in about 30 minutes, it’s perfect for weeknight dinners when time is tight.
  • Versatile Ingredients: You can swap veggies or noodles based on what you have, making it an adaptable go-to recipe.
  • Family Friendly: Mild heat with optional chili allows you to customize spice levels to suit everyone’s taste buds.
A white plate holds a serving of stir-fried spaghetti that looks soft and shiny, mixed with small pieces of cooked ground meat, bright green broccoli florets, sliced yellow bell peppers, and thin strips of red onion. The noodles are lifted by a fork, showing the mix of vegetables and meat wrapped around them. Behind the plate, there is a smaller white plate with three slices of lightly browned garlic bread, and to the right, a white bowl with more stir-fried noodles and vegetables inside. All items sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Mongolian Ground Beef and Noodles with Vegetables Recipe brings together simple, readily available ingredients that complement one another perfectly. Each contributes texture and flavor, while also making for an easy, colorful dish you’ll want to come back to.

  • Ground Beef: Provides hearty protein and a rich base that soaks up the flavorful sauce beautifully.
  • Red Onion: Adds a subtle sweetness and slight crunch when cooked just right.
  • Zucchini: Offers a tender, mild bite that balances the richness of beef.
  • Broccoli Florets: Give a nice pop of green and texture, plus extra nutrients.
  • Bell Pepper: Brings sweetness and color contrast to the dish.
  • Olive Oil: For sautéing veggies and beef without overpowering flavors.
  • Garlic Cloves: Essential aromatics that enhance depth of flavor.
  • Spaghetti (or long pasta): Convenient pantry staple noodles that hold sauce well and are easy to cook.
  • Soy Sauce: The salty umami backbone of the sauce creating authentic Mongolian flavor.
  • Brown Sugar: Balances saltiness and adds mellow caramel notes.
  • Hoisin Sauce: Adds complexity with sweet and tangy nuances.
  • Ginger Paste: Introduces a warm zing that brightens the dish.
  • Black Pepper: Light kick to keep flavors lively.
  • Red Chili Crisp or Red Pepper Flakes (optional): For those who love a hint of heat.
  • Cornstarch: Thickens the sauce just right for coating noodles and veggies.
  • Green Onions & Sesame Seeds (for garnish): Finish the dish with freshness and nutty crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about the Mongolian Ground Beef and Noodles with Vegetables Recipe is how easy it is to customize based on what you’re craving—or what’s in your kitchen. I often switch up the veggies or add extra heat, and it never disappoints!

  • Variation: Sometimes, I swap out ground beef for ground turkey or chicken to lighten it up, and it still tastes fantastic.
  • Spice Level Up: If you love heat, I recommend doubling the chili crisp or adding fresh chopped chilies for more kick.
  • Gluten-Free: Use rice noodles or gluten-free pasta instead of regular spaghetti to accommodate dietary needs.
  • Extra Veggies: Frozen peas or snap peas work nicely if you want to add more crunch and color.

Step-by-Step: How I Make Mongolian Ground Beef and Noodles with Vegetables Recipe

Step 1: Sauté the Veggies to Tender-Crisp Perfection

Heat up your olive oil in a large skillet over medium heat—this ensures a gentle sauté without burning. Toss in your red onion, zucchini, broccoli florets, and bell peppers, seasoning lightly with salt and pepper. Keep an eye on them, stirring occasionally for about 5 minutes until they soften but still hold that delightful crunch. Once done, scoop them out and set aside; you’ll return them later to soak up all that sauce.

Step 2: Cook the Spaghetti and Reserve Pasta Water

While your veggies are cooking, get a pot of salted water boiling. Cook your spaghetti—or noodles of choice—according to package instructions until just al dente. Be sure to save about half a cup to a cup of that starchy pasta water before draining. This liquid gold helps the sauce stick beautifully to every strand of noodle.

Step 3: Whisk Together the Irresistible Sauce

In a small bowl, mix your soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, chili crisp (if using), and cornstarch until smooth. This magic mix brings that perfect sweet-savory balance and thickens nicely as it cooks.

Step 4: Brown the Ground Beef with Garlic

Using the same skillet you cooked the veggies in, add your ground beef and minced garlic over medium heat. Let the beef brown evenly, breaking it apart with your spatula. When it’s fully cooked and no longer pink, drain excess fat if needed. This step ensures you don’t end up with a greasy dish but still have that rich beef flavor.

Step 5: Combine Everything and Let the Sauce Thicken

Return the sautéed veggies to the skillet along with the cooked noodles, sauce, and reserved pasta water. Toss everything gently over low heat, letting the sauce bubble and thicken while coating the ingredients evenly. This usually takes a couple of minutes—watch it closely so the sauce doesn’t get too thick or stick to the pan.

Step 6: Garnish and Serve Up Warm

Just before serving, sprinkle on sliced green onions and a generous shower of sesame seeds for a fresh and nutty finish. Serve it hot and watch everyone dig in with a smile!

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

  • Reserve Pasta Water: This step is key to a silky sauce that clings nicely to the noodles without watering down the flavor.
  • Don’t Overcook Veggies: I like mine tender-crisp to keep a satisfying texture and fresh taste that brightens the dish.
  • Use Fresh Garlic: Gives the beef a lovely aroma and depth, much better than pre-minced versions in my experience.
  • Add Sauce Gradually: Stir the sauce in slowly, keeping heat low to prevent it from thickening too quickly or burning.

How to Serve Mongolian Ground Beef and Noodles with Vegetables Recipe

A white plate holds a serving of stir-fried noodles mixed with small pieces of cooked ground meat, bright green broccoli florets, and slices of yellow bell pepper and zucchini. The noodles are coated in a light brown sauce and garnished with chopped green onions and white sesame seeds scattered on top. In the background, there is a white bowl filled with more of the noodle dish, and to the left, a white plate with three slices of toasted garlic bread rests on a white marbled countertop. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for finishing this dish with fresh green onions and a sprinkle of toasted sesame seeds—adds that little extra crunch and visual pop that makes the dish feel special every time.

Side Dishes

To round out the meal, I often pair it with simple steamed rice or a light Asian-style cucumber salad for some brightness. Fried or steamed dumplings work beautifully too if you want to turn it into a bit of a feast.

Creative Ways to Present

For dinner parties, I like to serve this in individual bowls garnished with extra fresh herbs like cilantro or Thai basil, and maybe a wedge of lime on the side for a citrusy zing. It’s colorful, inviting, and feels like a treat without the fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container refrigerated for up to 4 days. When you’re ready to eat again, give it a quick stir to recombine any separated sauce.

Freezing

This recipe freezes reasonably well, though the noodles may absorb sauce and soften a little after thawing. I freeze in portion-sized containers and thaw overnight in the fridge for best texture.

Reheating

Reheat leftovers gently on the stovetop with a splash of water or soy sauce to loosen things up, or zap in the microwave, stirring halfway through. This keeps the noodles from drying out and brings back that fresh just-made feel.

FAQs

  1. Can I use different noodles in the Mongolian Ground Beef and Noodles with Vegetables Recipe?

    Absolutely! While spaghetti works great and is easy to find, you can use linguini, fettuccine, lo mein noodles, or even rice noodles to suit your taste or dietary needs. Just adjust cooking times according to the noodle type.

  2. How can I make this dish vegetarian or vegan?

    Swap out the ground beef for tofu, tempeh, or your favorite plant-based protein. Also, double-check your sauces to ensure they’re vegan-friendly, especially hoisin and soy sauce variants.

  3. What’s the best way to avoid soggy vegetables?

    Sauté the vegetables only until they’re tender-crisp and remove them from heat promptly. Adding them back to the pan at the very end preserves their texture and keeps the dish balanced.

  4. Can I prepare parts of this recipe ahead of time?

    You can chop your veggies and mix the sauce in advance. Cook the noodles and beef fresh for best texture, but prepping components beforehand will cut down your cooking time dramatically.

  5. Is this recipe spicy?

    By default, it’s mildly spiced but you can easily add more heat with extra chili crisp, red pepper flakes, or fresh chilies to suit your preference.

Final Thoughts

This Mongolian Ground Beef and Noodles with Vegetables Recipe has become a staple in my meal rotation because it’s flavorful, quick, and endlessly adaptable. I hope you’ll enjoy making it as much as I do—it’s like a warm hug in a bowl after a busy day. Trust me, once you try it, you’ll have a new favorite go-to dinner that’s sure to please any crowd!

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Mongolian Ground Beef and Noodles with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
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Description

A flavorful and easy-to-make Mongolian Ground Beef and Noodles with Vegetables stir fry combining savory beef, fresh vegetables, and a sweet-savory sauce served over tender spaghetti or noodles.

Ingredients

Units Scale

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 tbsp olive oil
  • 1 lb ground beef
  • 6-7 garlic cloves, minced
  • 8 oz spaghetti or any other long pasta such as linguini, fettucine, or lo mein noodles
  • 1/2 to 1 cup reserved pasta water
  • 2 green onions, sliced for garnish (optional)
  • Sesame seeds, for garnish (optional)

For the Sauce

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 3 tbsp hoisin sauce
  • 1 tbsp ginger paste
  • 1 tsp black pepper
  • 1 tsp red chili crisp in oil or red pepper flakes (optional for heat)
  • 1 tbsp cornstarch

Instructions

  1. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced red onion, zucchini, broccoli florets, and bell pepper. Season with salt and pepper and sauté for 5 minutes until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
  2. Prepare the pasta: Cook the spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 to 1 cup of the pasta water and then drain the pasta.
  3. Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes, and cornstarch until smooth and well combined.
  4. Cook the beef: In the same skillet used for the vegetables, add the ground beef and minced garlic. Brown the beef over medium heat until fully cooked, breaking it apart with a spatula. Drain any excess grease from the pan.
  5. Combine and finish: Return the cooked vegetables to the skillet with the ground beef. Add the cooked pasta, sauce mixture, and reserved pasta water. Toss everything together to combine and cook over low heat until the sauce thickens and coats the noodles and beef evenly.
  6. Garnish and serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve the Mongolian ground beef and noodles hot.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat by microwaving or on the stovetop with a splash of water or soy sauce to loosen the noodles.
  • This dish can be frozen, though texture of vegetables and noodles may change slightly. Freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
  • Use spaghetti or substitute with linguini, fettucine, or lo mein noodles for the best texture.
  • Adjust the amount of reserved pasta water to achieve your preferred sauce consistency.
  • For heat, add red chili crisp or red pepper flakes to taste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 10 g
  • Sodium: 900 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 75 mg

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