Y’all already know I don’t do bland dinners. I’ve been serving up well-seasoned, one pot meals for a decade, and with my Mongolian ground beef recipe, you cook the noodles right in the sauce with the meat and veggies. No boiling, no second pot. Listen, you know I’m all about quick meals that don’t make a mess!
You will also love my One Pot Taco Potatoes, One Pot Chicken Alfredo, and One Pot Chicken Pot Pie Casserole.
Mongolian Ground Beef Ingredients
The majority of these ingredients should be pantry and fridge staples! If you don't have a nicely stocked pantry, take note so you can continue to make easy dinner meals like this one.
- Udon Noodles: Use ramen, rice noodles, or spaghetti if you don’t have udon noodles on hand. Udon noodles cook in 5 minutes. Don't sleep on them!
- Ground Beef: Swap ground beef for ground chicken, turkey, or pork.
- Smoked paprika, Onion Powder, Salt, and Pepper
- Fresh or Frozen Mixed Vegetables: I always use frozen veggies or the pre-chopped, fresh stir-fry veggies from Trader Joe's. PuraVida is my favorite for blended, frozen veggies. Some frozen stir fry veggie mix turns out too watery, so keep that in mind.
- Onions
- Garlic Cloves
- Soy Sauce
- Brown Sugar or Sweetener: I'm always rolling with monkfruit because I don't want the added sugar and calories. Use honey, monk fruit sweetener, or maple syrup instead of brown sugar if you wish.
- Cornstarch: You can use flour if you absolutely have to, but the sauce isn't the same. With dishes like this, cornstarch works best. With flour it won't be as glossy and you may notice some clumping.
- Broth: Bone broth is my favorite! It adds nutrients and protein.
How to Make Mongolian Ground Beef with Noodles
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Brown the beef: Heat a large skillet or pot over medium-high heat. Add your ground beef. Break it up with a spatula or meat chopper and cook until it’s browned and no longer pink. Drain any excess fat. Season it with smoked paprika, onion powder, salt, and pepper.
- Add the aromatics: Toss in your chopped onions and minced garlic. Stir and cook for 1-2 minutes until the onions soften and everything smells amazing.
- Add the veggies: Toss in your fresh or frozen mixed vegetables. Let them simmer for about 2-3 minutes until they start to soften.
- Build the sauce: Whisk the cornstarch in a bowl or cup with the broth. In the same pot, pour in the soy sauce, brown sugar (or sweetener), and cornstarch broth mixture. Stir well to scrape up any browned bits from the bottom, that’s where all the flavor hides. If you're adding chili onion crunch, add it now.
- Cook the noodles: Add the noodles straight to the pot. Stir and ensure the broth and sauce completely covers and coats the noodles so they can cook. Add additional broth or water if necessary.
- Simmer: Place the lid on the pot and simmer for 5-7 minutes. Mine was ready after 5 minutes using udon noodles. Your time will vary depending on what you use.
- Serve it up: Grab your tongs or wooden spoon, toss everything together one more time, and serve hot. The noodles should be coated in that glossy, savory Mongolian sauce with tender beef and veggies in every bite.
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Variations and Add Ins
- Replace soy sauce with coconut aminos or tamari for a gluten-free option.
- Use honey, monk fruit sweetener, or maple syrup instead of brown sugar.
- Fresh Ginger
- Broccoli
- Bell Peppers
- Zucchini
- Mushrooms
- Snap Peas
- Hoisin Sauce
- Sesame Oil
- Green Onions
- Sesame Seeds
- Red pepper flakes
- Sriracha
Mongolian Ground Beef with Noodles (One Pot Recipe)
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 pound ground beef Ground turkey, ground chicken, and ground sausage will also work.
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- salt and pepper to taste
- ½ cup diced onions
- 3-4 garlic cloves Minced
- 3-4 cups fresh or frozen mixed vegetables
- 6-8 oz udon noodles Ramen noodles work great, too. See notes for more tips.
Sauce
- ½ cup soy sauce or liquid aminos
- ¼-½ cup brown sugar or sweetener Use ½ cup if you know you like it sweet. You can also start with ¼, taste, and adjust as needed.
- 2 tablespoons cornstarch See notes for substitution.
- 2 cups broth Any broth will work. I use bone broth for added protein.
- 2-3 teaspoons chili onion crunch Optional for flavor and a spicy kick
Instructions
- Heat a large skillet or pot over medium-high heat. Add your ground beef. Break it up with a spatula or meat chopper and cook until it’s browned and no longer pink. Drain any excess fat. Season it with smoked paprika, onion powder, salt, and pepper.1 pound ground beef, ½ teaspoon smoked paprika, ½ teaspoon onion powder, salt and pepper to taste
- Toss in your chopped onions and minced garlic. Stir and cook for 1-2 minutes until the onions soften and everything smells amazing.½ cup diced onions, 3-4 garlic cloves
- Toss in your fresh or frozen mixed vegetables. Let them simmer for about 2-3 minutes until they start to soften.3-4 cups fresh or frozen mixed vegetables
- Whisk the cornstarch in a bowl or cup with the broth. In the same pot, pour in the soy sauce, brown sugar (or sweetener), and cornstarch broth mixture. Stir well to scrape up any browned bits from the bottom, that’s where all the flavor hides. If you're adding chili onion crunch, add it now.½ cup soy sauce or liquid aminos, ¼-½ cup brown sugar or sweetener, 2 tablespoons cornstarch, 2 cups broth, 2-3 teaspoons chili onion crunch
- Add the noodles straight to the pot. Stir and ensure the broth and sauce completely covers and coats the noodles so they can cook. Add additional broth or water if necessary.6-8 oz udon noodles
- Place the lid on the pot and simmer for 5-7 minutes. Mine was ready after 5 minutes using udon noodles. Your time will vary depending on what you use.
- Grab your tongs or wooden spoon, toss everything together one more time, and serve hot. The noodles should be coated in that glossy, savory Mongolian sauce with tender beef and veggies in every bite.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Noodles and pasta need moisture to soften properly. Make sure there’s enough broth or sauce in the pan to cover most of the noodles. If it starts looking dry before they’re tender, just add a splash of broth or water.
Give the noodles a good toss every couple of minutes so they don’t clump together or stick to the bottom of the pot.
Udon noodles cook fast — usually within 5–7 minutes depending on whether you’re using fresh or dried. Start checking early. They should be soft but still have a little bite.
Yes! If you don’t have udon noodles, you can use ramen, lo mein, spaghetti, or even rice noodles. Just adjust the cooking time so they don’t overcook.
Absolutely. Ground chicken, turkey, or pork all work great with this sauce, just adjust your seasoning since leaner meats might need a little extra salt or soy sauce.
I love chili onion crunch! Add a pinch of red pepper flakes, chili paste, or a drizzle of sriracha to kick things up a bit. You can also top it with sliced jalapeños if you like more heat.
You can! It reheats beautifully. Store it in an airtight container in the fridge for up to 4 days, then warm it on the stove with a splash of broth or water to loosen the sauce.
Keep leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools, but a quick reheat with a little water or broth brings it right back to life.
Yes, though noodles can soften slightly when reheated. Let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
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