If you’re craving a quick, savory meal that hits all the right notes, this Mongolian ground beef with macaroni is the way to go. It’s my easy weeknight fix when I want something hearty but don’t feel like spending hours in the kitchen. The beef comes out rich and glossy, coated in a sweet soy garlic sauce that clings to every bite. The macaroni soaks up the sauce perfectly, giving the dish a little pasta twist. I always let it sit overnight if I can—makes it taste even better the next day. Here’s how to make this Mongolian ground beef with macaroni at home.
What you’ll need
- 1 lb ground beef
- ½ cup macaroni
- 1 tbsp garlic, minced
- ½ tsp ginger, minced
- ⅓ cup soy sauce
- 2 tsp brown sugar
- ¼ cup water
- 2 tsp cornstarch slurry
- 2 tbsp cooking wine (optional)
- 1 tsp dark soy sauce (optional)
- Chopped cilantro, for garnish
- Red pepper flakes, for garnish
How to make a perfect Mongolian ground beef with macaroni
- Cook your macaroni until about 80% al dente. Drain and set aside.
- In a pan over medium-high heat, add your ground beef. Mash the beef well and cook until the juices reduce by about 90% and the beef is nicely browned.
- Add garlic and ginger straight into the pan. Stir and cook for another 2-3 minutes. The sugar helps the beef get that deep color and sweet flavor.
- Continue adding soy sauce, water, sugar and the cornstarch slurry. Toss in the cooking wine if you’re using it. Stir well until the sauce thickens and gets glossy.
- Add the cooked macaroni into the pan. Mix until the pasta is coated evenly with the beef and sauce.
- Let the dish sit for a few minutes before serving. Garnish with chopped cilantro and a sprinkle of red pepper flakes.
- For the best flavor, store it in the fridge and enjoy the next day. The sauce really soaks into the pasta overnight.
Tips for Making Mongolian Ground Beef with Macaroni
Mash and Brown the Beef
Don’t skip the step of mashing the ground beef as it cooks. Use a spatula or potato masher to break up the beef into small pieces. This helps the meat brown evenly and gives more surface area for the sauce to stick. Let the beef cook on high heat until most of the liquid evaporates. You’re looking for a rich, brown color, not gray meat swimming in juice. Be patient with this part, it makes a big difference in flavor.
Don’t Overcook the Macaroni
Boil your macaroni just until it’s about 80% done. It should still have a little bite to it. Since the pasta will finish cooking when you toss it with the sauce and beef, this prevents it from turning mushy. Overcooked pasta can soak up too much sauce and lose that nice texture you want in each bite.
Brown Sugar is Key
Adding brown sugar is not optional here. It helps darken the beef and balances out the saltiness from the soy sauce. Skip it, and you’ll miss that classic sweet-savory Mongolian flavor. This gives the beef a richer color and deeper taste.
Why Cornstarch Slurry Matters in This Recipe
The cornstarch slurry is what gives the sauce that glossy, smooth look—and it helps thicken everything up just right. A slurry is just cornstarch mixed with a little water. Don’t skip this step or toss the cornstarch straight into the pan. If you do, it’ll clump up and won’t mix properly with the sauce.
Mix your cornstarch with cold water first before adding it to the pan. This makes sure the cornstarch dissolves fully and blends evenly. Once you pour the sauce into the beef, the heat activates the cornstarch and thickens the sauce as it cooks. You’ll know it’s working when the sauce starts to look glossy and sticks to the beef and macaroni instead of pooling at the bottom of the pan.
Cooking Wine Adds Extra Depth
If you have cooking wine, use it. It adds a little extra layer of flavor that makes the sauce pop. But if you don’t have any, feel free to skip it. The dish will still taste great without it.
Rest Before Serving for Best Flavor
Once everything is cooked, let your Mongolian ground beef with macaroni sit for at least 5 minutes before serving. This helps the sauce settle and coat the pasta better. If you have time, make it ahead and let it sit in the fridge overnight. The next-day flavor is always richer and more satisfying.
Mongolian Ground Beef with Macaron
Ingredients
- 1 lb ground beef
- ½ cup macaroni
- 1 tbsp garlic minced
- ½ tsp ginger minced
- ⅓ cup soy sauce
- 2 tsp brown sugar
- ¼ cup water
- 2 tsp cornstarch slurry
- 2 tbsp cooking wine optional
- 1 tsp dark soy sauce optional
- Chopped cilantro for garnish
- Red pepper flakes for garnish
Instructions
- Cook your macaroni until about 80% al dente. Drain and set aside.
- In a pan over medium-high heat, add your ground beef. Mash the beef well and cook until the juices reduce by about 90% and the beef is nicely browned.
- Add garlic, and ginger straight into the pan. Stir and cook for another 2-3 minutes. The sugar helps the beef get that deep color and sweet flavor.
- Continue adding soy sauce, water, sugar and the cornstarch slurry. Toss in the cooking wine if you're using it. Stir well until the sauce thickens and gets glossy.
- Add the cooked macaroni into the pan. Mix until the pasta is coated evenly with the beef and sauce.
- Let the dish sit for a few minutes before serving. Garnish with chopped cilantro and a sprinkle of red pepper flakes.
- For the best flavor, store it in the fridge and enjoy the next day. The sauce really soaks into the pasta overnight.
