|

Mongolian Ground Beef and Noodles with Vegetables Recipe

ByCaroline
Jump to Recipe· 4.5 from 21 reviews

Oh, if you’re craving something comforting with big flavors but still packed with veggies, I’ve got just the thing for you: my Mongolian Ground Beef and Noodles with Vegetables Recipe. It’s one of those meals I turn to when I want something quick, satisfying, and just the right balance of sweet and savory. The sauce is rich, slightly sticky, and perfect for coating every strand of noodle and bite of tender beef.

What really makes this Mongolian Ground Beef and Noodles with Vegetables Recipe stand out is how easily it comes together during busy weeknights, yet feels special enough for company. Plus, you get to sneak in a good handful of colorful veggies, which makes it a winner in my book. Trust me, once you try this, it’ll become one of your go-to easy dinners!

🤍

Why This Recipe Works

  • Bold, Balanced Sauce: The combination of soy, brown sugar, hoisin, and ginger gives it a rich umami flavor with just the right sweetness.
  • Veggie-Filled Goodness: Adding zucchini, broccoli, bell pepper, and onion brings freshness, crunch, and nutritional balance.
  • Flexible Noodle Choice: You can swap spaghetti for lo mein or linguini, making it easy to adapt with what you have on hand.
  • Effortless Weeknight Meal: It comes together in about 30 minutes, freeing you up for more important things (like relaxing!).
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

The magic of this Mongolian Ground Beef and Noodles with Vegetables Recipe lies in how each ingredient complements the others—fresh veggies, tender ground beef, and a rich sauce that’s both savory and sweet. Plus, no need to hunt for fancy ingredients; everything’s pantry-friendly and easy to find.

  • Red Onion: Adds a mild sweetness and slight crunch, which softens nicely when sautéed.
  • Zucchini: Its subtle taste and tender texture blend perfectly with the sauce without overpowering.
  • Broccoli Florets: Provides a satisfying bite and a healthy dose of green.
  • Bell Pepper: Brings color, sweetness, and a little crispness to brighten up the dish.
  • Olive Oil: For sautéing veggies—keeps things light and flavorful.
  • Ground Beef: The heart of the dish, giving that meaty goodness and rich texture.
  • Garlic Cloves: Fresh minced garlic elevates the aroma and depth of flavor tremendously.
  • Spaghetti (or other long pasta): Absorbs the sauce beautifully and makes the dish hearty.
  • Reserved Pasta Water: Helps bind the sauce and noodles with a silky finish.
  • Green Onions & Sesame Seeds (optional): Garnishes that add freshness and a lovely nutty crunch.
  • Soy Sauce, Brown Sugar, Hoisin Sauce: This trifecta creates a sweet-savory sauce that’s signature to the Mongolian style.
  • Ginger Paste: Adds bright warmth and a little zesty kick.
  • Black Pepper & Chili Crisp (optional): For those who like a little heat and complexity.
  • Cornstarch: Thickens the sauce to cling perfectly to every bite.
📝
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.

Make It Your Way

I love making this Mongolian Ground Beef and Noodles with Vegetables Recipe my own by swapping veggies in and out depending on what’s fresh or what’s in the fridge. It’s such a forgiving recipe that you can get creative and it still tastes amazing, which I know you’ll appreciate if you like variety.

  • Variation: Sometimes I swap ground beef for ground turkey or even a plant-based alternative when I want something lighter or vegetarian.
  • Seasonal Swaps: Feel free to add snap peas, mushrooms, or shredded carrots for different textures and nutrients.
  • Spice Level: Add extra red chili crisp or a pinch of cayenne if you crave more heat—it’ll wake up those flavors!
  • Keep It Simple: If you’re short on time, just toss in frozen mixed veggies—they cook up quickly and still taste great.

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

Step 1: Sauté the Veggies Just Right

Start by heating olive oil in a large skillet on medium heat. Toss in your sliced red onion, zucchini, broccoli florets, and bell pepper with a pinch of salt and pepper. Cook just until they’re tender-crisp—usually about 5 minutes. Don’t overcook here; you want them to keep a little bite so they don’t turn mushy later in the sauce. Once they’re done, remove them from the skillet and set aside.

Step 2: Cook Your Noodles Perfectly

While the veggies are cooking, get your spaghetti or chosen noodle boiling in a pot of salted water. Cook it just shy of al dente because it’ll finish cooking in the sauce later. Remember to scoop out and save about ½ to 1 cup of the pasta water before draining—this is a game changer for that silky sauce texture.

Step 3: Whip Up the Flavor-Packed Sauce

In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, chili crisp (if using), and cornstarch. This combo makes the backbone of the Mongolian Ground Beef and Noodles with Vegetables Recipe—a sweet, tangy, and slightly spicy sauce that hugs every ingredient beautifully.

Step 4: Brown the Beef with Garlic

In that same skillet (now empty), brown your ground beef over medium-high heat. As it cooks, add the minced garlic to infuse it with aroma. Make sure to break the beef apart into small pieces so it cooks evenly. Once browned, drain any excess grease but don’t rinse—it’s flavor you want to keep.

Step 5: Bring It All Together & Finish Cooking

Return the sautéed veggies to the skillet along with the cooked noodles. Pour over your sauce mix and add the reserved pasta water a little at a time while tossing everything together over low heat. The sauce will start to thicken and coat the beef, veggies, and noodles perfectly—this usually takes a couple of minutes. Keep tossing so nothing sticks or dries out.

Step 6: Garnish & Serve Hot

The final flourish—top with sliced green onions and a sprinkle of sesame seeds if you have them handy. These add freshness and a subtle crunch that completes the dish. Serve it hot, and enjoy the comforting layers of flavor!

💡

Tips from My Kitchen

  • Don’t Overcook Veggies: I like them crisp-tender so they add texture and freshness rather than going soggy.
  • Reserve Pasta Water: Always save pasta water—it helps the sauce emulsify and stick to noodles without being gluey.
  • Use Fresh Garlic: Fresh minced garlic really punches up the aroma; avoid pre-minced jars that can be dull.
  • Don’t Skip Garnishes: Green onions and sesame seeds add a layer of freshness and crunch that lifts the whole dish.

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 always top my Mongolian Ground Beef and Noodles with freshly sliced green onions and a generous sprinkle of toasted sesame seeds. The onions bring that fresh, bright pop, while the sesame seeds give a lovely nutty crunch that surprises your palate with every bite.

Side Dishes

While this recipe is a complete meal on its own, I sometimes serve it with a side of steamed dumplings or a simple Asian cucumber salad to add a refreshing contrast. A light miso soup is also a great starter that pairs beautifully.

Creative Ways to Present

For special occasions, I like serving this Mongolian Ground Beef and Noodles with Vegetables Recipe in individual shallow bowls garnished with extra herbs and a wedge of lime on the side for that zesty finish. A sprinkle of crushed peanuts or cilantro can also take it up a notch visually and flavor-wise!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. It keeps nicely for up to 4 days, making it a perfect meal prep option that tastes just as good warmed up the next day.

Freezing

I’ve frozen this dish a couple of times when prepping ahead. The noodles and veggies can get a bit softer after freezing, but if you don’t mind that texture shift, it still works well. Make sure to freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

When reheating leftovers, I usually toss the noodles and beef in a skillet with a splash of water or soy sauce over medium heat to revive the sauce and prevent sticking. Microwave works too—just cover loosely and heat in short bursts, stirring in between for even warmth.

FAQs

  1. Can I make this Mongolian Ground Beef and Noodles with Vegetables Recipe gluten-free?

    Absolutely! Swap the soy sauce for a gluten-free tamari or coconut aminos version, and use gluten-free noodles or rice noodles instead of spaghetti. Just keep an eye on the hoisin sauce ingredients, as some brands contain gluten—there are gluten-free options available.

  2. What’s the best way to get the sauce thick and glossy?

    Make sure to dissolve the cornstarch completely into the sauce mixture before adding it to the skillet. Then, add reserved pasta water bit by bit while stirring over low heat. This gradual mixing lets the sauce thicken smoothly without clumping or becoming gloopy.

  3. Can I prepare this dish ahead of time?

    Yes, you can prep the sauce and chop veggies in advance to save time. The dish itself comes together quickly, so cooking fresh is best. However, leftovers store well and can be reheated on busy days.

  4. What other proteins work well instead of ground beef?

    Ground chicken, turkey, pork, or even crumbled tofu work beautifully. Each brings its own flavor profile and texture, so feel free to experiment based on what you like or have in your fridge.

Final Thoughts

I honestly can’t recommend this Mongolian Ground Beef and Noodles with Vegetables Recipe enough—it’s become one of my most trusted meals when I want something quick, full-flavored, and veggie-packed. I hope you enjoy making it as much as I do because it has that wonderful balance of simple ingredients coming together to create something truly special. Give it a try, and soon it just might become a favorite in your own kitchen!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mongolian Ground Beef and Noodles with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 21 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
Print Recipe

Description

A quick and flavorful Mongolian Ground Beef and Noodles stir fry packed with colorful vegetables and a savory sauce, perfect for a satisfying weeknight meal.

Ingredients

Units Scale

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 long pasta like 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)

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. Prepare 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, then sauté for 5 minutes until vegetables are tender-crisp. Remove vegetables from skillet and set aside.
  2. Cook Pasta: In a pot of salted boiling water, cook spaghetti according to package instructions until al dente. Reserve 1/2 to 1 cup of pasta cooking water. Drain pasta and set aside.
  3. Make Sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, ginger paste, black pepper, red chili crisp or red pepper flakes (if using), and cornstarch until smooth.
  4. Cook Beef: In the same skillet, add ground beef and minced garlic. Brown the beef over medium heat, breaking it apart as it cooks. Drain excess grease from the pan.
  5. Combine Ingredients: Return the sautéed vegetables to the skillet with the cooked beef. Add the cooked spaghetti, sauce mixture, and reserved pasta water. Toss everything together over low heat until the sauce thickens and coats the noodles and vegetables evenly.
  6. Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot for a delicious Mongolian-style meal.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers in the microwave or on the stovetop with a splash of water or soy sauce to loosen the noodles.
  • This dish freezes well for up to 2 months, though the texture of vegetables and noodles may slightly change after thawing. Thaw overnight in the fridge before reheating.
  • For a vegetarian version, substitute ground beef with plant-based ground meat or firm tofu.
  • Adjust the amount of red chili crisp or red pepper flakes to control the heat level according to your preference.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 12 g
  • Sodium: 900 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 75 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star