Make Your Own Take-Out: Mongolian Style Noodles with Ground Beef

This main dish is satisfying. It takes the edge off of the cravings for Asian-influenced take-out. Once you get the hang of the prep and cooking, you have invested about 15 minutes which will get you closer to dining than waiting 30 minutes for delivery. Even better, most of the ingredients are pantry items. 

This recipe is not only easy, but it's flexible. You don't have to use any meat if you prefer to keep it vegetarian. Use your choice of TVP and shredded carrots or broccoli for color, or even shredded cabbage. 


1 lb ground beef

4 cloves garlic, minced (or more if you're a garlic lover)

1/3 cup brown sugar

1/4 cup beef broth* (or vegetable broth)

1/3 cup soy sauce 

3 Tbsp hoisin sauce**

1/2 tsp ground ginger

1/2 tsp ground black pepper

Pinch of red pepper flakes (or more if you love spicey flavors)

10-12 oz. dry linguine or spaghetti noodles

3-4 green onions, sliced 


In a pot of boiling salted water, cook linguine according to the package directions. Drain the pasta when finished, and set aside keeping warm. Using a large skillet, brown ground beef over med-high heat. Drain grease.

(This is also the time to saute vegetables if you choose to keep it vegetarian, Use about 1/2 cup of vegetables in about 1/2 Tbsp of oil or drop vegetables in hot pasta water until al dente and strain)

Add garlic to the meat mixture in the large skillet and saute for about a minute. Add beef broth, brown sugar, soy sauce, hoisin sauce, ginger, black pepper, and red pepper flake.. Stir to combine and lightly heat. Add cooked noodles and let them soak for a few minutes to drink up the sauce. Sprinkle the sliced green onions on top of the noodles for added flavor and fresh crunch. 

*When out of beef broth, I use a half tablespoon of a wet beef bouillon-base mixed with a 1/4 cup of pasta water (Better Than Bouillon or McCormick brands) 

**No hoisin sauce in the cupboard? Substitute with teriyaki sauce, plum sauce, oyster sauce, sweet & sour sauce, or even your favorite southern BBQ sauce. 

Wine Recommendations: A glass (or two) of your favorite Riesling or Prosecco. 



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