Name: Mongolian Ground Beef Noodle Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground beef (80/20) (or use leaner ground meat for less fat); 10 oz linguine (or spaghetti, lo mein, or rice noodles); 5 cloves garlic, minced; 1/3 cup brown sugar; 1/4 cup beef broth (or water if broth is not available); 1/3 cup soy sauce (use low-sodium if preferred); 3 tablespoons hoisin sauce; 1/2 teaspoon ground ginger (or 1 tsp fresh grated ginger); 1/2 teaspoon ground black pepper; pinch red pepper flakes (optional for a spicy kick); 1 tablespoon cornstarch; 2 tablespoons water (for cornstarch slurry); 4 green onions, sliced for garnish

I first tried this Mongolian-style ground beef tossed with linguine when I needed a fast, comforting dinner that didn’t taste like takeout. One skillet, pantry-friendly ingredients, and 20–30 minutes later I had sticky-sweet, savory noodles the whole family loved. If you enjoy quick ground-beef weeknight recipes, you might also like the hand-rolled comfort of a cheesy ground beef roll for another easy, crowd-pleasing option.

Why you’ll love this dish

This recipe turns simple pantry staples into a saucy, satisfying meal. It’s fast, budget-friendly, and forgiving: the sauce is bold enough to carry inexpensive ground beef, and the brown sugar + hoisin combo gives depth without complicated steps. Perfect for busy weeknights, meal prep for a hungry household, or when you want something a little different than spaghetti and meat sauce.

"Sticky, savory, and so easy—my kids asked for seconds and I had dinner on the table in under 30 minutes."

How this recipe comes together

Quick overview so you know what to expect:

Boil the linguine until al dente and set aside.
Brown the ground beef and sauté garlic.
Stir in brown sugar, soy, hoisin, beef broth, and spices for a rich sauce.
Add a cornstarch slurry to thicken the sauce.
Toss the cooked linguine into the skillet so the noodles soak up the sauce.
This flow keeps the noodles tender and the sauce glossy and clingy.

What you’ll need

1 lb ground beef (80/20 gives good flavor; use leaner for less fat)
5 cloves garlic, minced
1/3 cup brown sugar
1/4 cup beef broth (or water if you don’t have broth)
1/3 cup soy sauce (use low-sodium if preferred)
3 tablespoons hoisin sauce
1/2 teaspoon ground ginger (or 1 tsp fresh grated ginger)
1/2 teaspoon ground black pepper
Pinch of red pepper flakes (optional for a spicy kick)
10 oz linguine (or spaghetti, lo mein, or rice noodles)
1 tablespoon cornstarch
2 tablespoons water
4 green onions, sliced for garnish

Notes/substitutions: swap ground beef for ground turkey or chicken for a lighter version. For gluten-free, use tamari and gluten-free noodles. If you want more umami, add a splash of oyster sauce.

Additionally, if you’re building a rotation of easy ground-beef dinners, consider trying a comforting casserole like this French onion ground beef casserole another time-saving option.

Step-by-step instructions

Cook the linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente (usually 9–11 minutes). Drain and set aside.
Brown the beef: Heat a large skillet over medium. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
Add garlic: Toss the minced garlic into the beef and cook 30–60 seconds, until fragrant.
Build the sauce: Stir in the brown sugar, beef broth, soy sauce, hoisin, ground ginger, black pepper, and red pepper flakes (if using). Mix well and let the sauce come to a gentle simmer.
Thicken the sauce: In a small bowl, whisk the cornstarch with 2 tablespoons water to make a slurry. Pour the slurry into the skillet and stir. The sauce should thicken in 2–3 minutes.
Combine with noodles: Add the cooked linguine to the skillet. Toss or use tongs to coat the noodles evenly in the sauce. Cook 1–2 minutes more so the pasta soaks up the flavors.
Garnish and serve: Plate the noodles and scatter sliced green onions on top. Serve hot.

Best ways to enjoy it

Garnish with extra sliced green onions, toasted sesame seeds, or a drizzle of toasted sesame oil for aroma.
Pair with simple sides: steamed broccoli, sautéed bok choy, or a light cucumber salad to cut the richness.
For a heartier meal, add blanched snap peas, shredded carrots, or thinly sliced bell peppers into the skillet with the sauce.
Serve family-style straight from the skillet for a cozy presentation.

How to store & freeze

Refrigerator: Cool leftovers within 2 hours and store in an airtight container for 3–4 days.
Reheating: Reheat gently in a skillet over medium-low with a splash of broth or water to loosen the sauce. Microwave in short bursts, stirring between, until steaming hot. Reheated food should reach 165°F (74°C).
Freezing: Freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Texture may slightly change—fresh-cooked is best, but freezing works in a pinch.

Helpful cooking tips

Browning matters: Let the beef sit undisturbed for a minute or two when you first add it to the pan so it develops some caramelized bits—this adds flavor.
Control saltiness: Soy sauce and hoisin can be salty; use low-sodium soy sauce if you’re concerned or taste the sauce before adding more.
Perfect slurry: Mix cornstarch with cold water first to avoid lumps, then stir into the simmering sauce. If it gets too thick, thin with a splash of broth.
Keep noodles al dente: Slightly undercook the pasta so it finishes in the sauce and doesn’t go mushy.
One-pan shortcut: If you prefer, cook the pasta directly in a larger skillet or shallow pot with enough salted water, then drain most of the water and proceed—just be careful with timing.

Creative twists

Make it spicy: Add sambal oelek or a teaspoon of chili garlic sauce to the sauce.
Veg-forward: Swap half the beef for crumbled firm tofu or finely diced mushrooms to stretch the dish and add texture.
Noodle swaps: Use lo mein, udon, or rice noodles for different textures and to tailor to dietary needs.
Add fresh herbs: Finish with cilantro or Thai basil for a fresher finish.
Make it saucier: Double the sauce ingredients but keep the cornstarch the same if you like extra glossy sauce to spoon over rice.

FAQ – Your questions answered

Q: How long does this take from start to finish?
A: Plan 20–30 minutes total. Pasta cooking is usually the longest single step; while it boils you can brown the beef and make the sauce.

Q: Can I prep this ahead?
A: Yes. Make the sauce and cooked beef a day ahead and refrigerate. Reheat gently and toss with freshly cooked pasta. Avoid storing mixed pasta long-term because it will absorb sauce and soften.

Q: What if I don’t have hoisin sauce?
A: Substitute with a mix of 1 tablespoon soy sauce + 1 tablespoon sweet chili sauce + 1 teaspoon molasses or extra brown sugar. The flavor won’t be identical, but it’s a workable swap.

Q: Is this gluten-free?
A: Not as written. Use gluten-free soy sauce (tamari) and gluten-free noodles to make it gluten-free. Check hoisin sauce label for gluten or use a GF hoisin alternative.

Q: How do I fix a sauce that’s too salty or too sweet?
A: Too salty — add a squeeze of fresh lime or a little more beef broth/water, and a pinch of sugar if needed. Too sweet — add acidity (lime juice or rice vinegar) and a splash more soy or broth to balance.

Final thoughts

This Mongolian ground beef noodle skillet is a fast, flavorful way to turn pantry basics into an irresistibly saucy weeknight meal—give it a try and tweak the spice and sweetness to suit your family. If you make it, drop a comment and tell me how you customized the recipe.