High-Protein Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles are the perfect solution when you need a high-protein dinner that actually tastes amazing. This savory-sweet fusion dish delivers over 40g of protein per serving while satisfying even the pickiest eaters in your family.

Last Tuesday, my teenagers came home from soccer practice absolutely starving, and I had exactly 30 minutes before the next carpool run. I threw together this Mongolian ground beef noodles recipe, and something magical happened – there was complete silence at the dinner table. Not the usual complaints about “healthy food,” just pure focus on devouring every last noodle. The rich, caramelized sauce coating tender linguine with perfectly seasoned ground beef creates comfort food that happens to be packed with protein. My kids didn’t even realize they were eating something that would fuel their athletic performance, just like my high-protein breakfast bowls keep them satisfied all morning.

Ingredients for Mongolian Ground Beef Noodles

I always keep these pantry staples on hand because this recipe has become our go-to weeknight lifesaver. My preference is using 85/15 ground beef for the perfect balance of flavor and protein without excess grease.

• 1 lb ground beef (85/15 lean works best – I recommend this ratio for optimal protein and taste)
• 5 cloves garlic, minced (fresh garlic makes all the difference in my experience)
• 1/3 cup brown sugar (packed)
• 1/4 cup beef broth (low sodium preferred)
• 1/3 cup soy sauce (I usually use low sodium to control salt levels)
• 3 tablespoons hoisin sauce (my go-to brand is Lee Kum Kee for authentic flavor)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• Pinch of red pepper flakes (optional – I recommend starting small if your family is sensitive to heat)
• 10 oz linguine pasta
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 4 green onions, sliced (pro tip: slice these while the pasta cooks to save time)

Step-by-Step Instructions

I recommend having all your ingredients prepped before you start cooking since this recipe moves quickly once you begin.

Step 1: Cook the linguine according to package directions in a large pot of salted water. Drain and set aside, reserving 1/2 cup pasta water in case you need to thin the sauce later.

Step 2: In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes, breaking it up with a wooden spoon. The beef should develop a nice caramelized color for maximum flavor. Drain excess fat if needed.

Step 3: Add minced garlic to the beef and cook for 1 minute until fragrant. Don’t let the garlic burn or it will taste bitter.

Step 4: Pour in soy sauce, beef broth, brown sugar, hoisin sauce, ginger, black pepper, and red pepper flakes. Stir well and let the mixture simmer for 2-3 minutes.

Step 5: In a small bowl, whisk cornstarch with cold water until completely smooth. Slowly pour this mixture into the skillet while stirring constantly to prevent lumps. The sauce should thicken within 1-2 minutes.

Step 6: Add the cooked linguine to the skillet and toss everything together for 2-3 minutes until the noodles are completely coated with the glossy sauce. The sauce should be thick enough to coat the back of a spoon but still flow easily. If it seems too thick, add a splash of the reserved pasta water.

Step 7: Remove from heat and garnish with sliced green onions before serving immediately.

What to Serve with Mongolian Ground Beef Noodles

This hearty dish pairs beautifully with fresh, crisp sides that balance the rich, savory flavors and add nutritional variety to your meal.

Steamed Broccoli: The bright green color and slightly bitter notes provide the perfect contrast to the sweet and savory sauce while adding fiber and vitamins. Try my crispy broccoli cheese rounds for a fun twist on this classic side.

Asian Cucumber Salad: Light, refreshing cucumber dressed with rice vinegar cuts through the richness and adds a cooling element that complements the meal’s Asian flavors.

Simple Mixed Greens Salad: A basic salad with sesame dressing rounds out the meal with fresh, clean flavors that won’t compete with the bold main dish. For extra protein, consider adding my chickpea, beet and feta salad for a Mediterranean twist.

Ground Beef Hot Honey Bowl Components: If you love the sweet-savory combination here, you’ll want to try my ground beef hot honey bowl – the roasted vegetables from that recipe pair beautifully with these noodles too.

Storage & Serving Tips

Store leftover Mongolian ground beef noodles in an airtight container (at least 32oz capacity works well) in the refrigerator for up to 4 days. The flavors actually develop and improve overnight, making leftovers even more delicious.

For reheating, I recommend adding a splash of water or beef broth to a skillet and gently warming the noodles over medium heat, stirring frequently. The microwave works too, but use 30-second intervals and stir between each to prevent the noodles from drying out.

Pro tip: This recipe doubles beautifully for meal prep or feeding a crowd. You can also swap the ground beef for ground turkey or chicken if you prefer, though you may need to add a tablespoon of oil since leaner meats don’t render as much fat. If you love ground beef recipes, my crispy chilli beef rice uses similar techniques with different flavors.

Conclusion

Mongolian Ground Beef Noodles

Savory-sweet Mongolian ground beef noodles with tender linguine coated in a rich, glossy sauce. Ready in 30 minutes with over 40g protein per serving.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85/15 lean preferred
• 5 cloves garlic minced
• 1/3 cup brown sugar packed
• 1/4 cup beef broth low sodium preferred
• 1/3 cup soy sauce low sodium preferred
• 3 tablespoons hoisin sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1 pinch red pepper flakes optional
• 10 oz linguine pasta
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 4 whole green onions sliced for garnish

Equipment

• Large pot for pasta
• Large skillet
• Small bowl for cornstarch mixture
• Strainer

Method

 

1. Cook the linguine according to package directions in a large pot of salted water. Drain and set aside, reserving 1/2 cup pasta water in case you need to thin the sauce later.
2. In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes, breaking it up with a wooden spoon. The beef should develop a nice caramelized color for maximum flavor. Drain excess fat if needed.
3. Add minced garlic to the beef and cook for 1 minute until fragrant. Don’t let the garlic burn or it will taste bitter.
4. Pour in soy sauce, beef broth, brown sugar, hoisin sauce, ginger, black pepper, and red pepper flakes. Stir well and let the mixture simmer for 2-3 minutes.
5. In a small bowl, whisk cornstarch with cold water until completely smooth. Slowly pour this mixture into the skillet while stirring constantly to prevent lumps. The sauce should thicken within 1-2 minutes.
6. Add the cooked linguine to the skillet and toss everything together for 2-3 minutes until the noodles are completely coated with the glossy sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
7. Remove from heat and garnish with sliced green onions before serving immediately.

Notes

Store leftovers in refrigerator for up to 4 days. Reheat with a splash of water or beef broth to prevent drying out. Recipe doubles well for meal prep.