Description
This Mongolian Ground Beef Noodles recipe offers a savory and slightly sweet stir-fried dish featuring tender ground beef and linguine soaked in a rich soy-hoisin sauce. Ready in just 30 minutes, it’s a delicious and comforting meal perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 5 cloves garlic, minced
- 1/3 cup brown sugar
- 1/4 cup beef broth
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes (optional for a spicy kick)
- 10 oz linguine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced for garnish
Instructions
- Cook the Pasta: Begin by cooking the linguine according to the package instructions in a large pot of boiling water. Once cooked al dente, drain the pasta and set it aside for later use.
- Brown the Ground Beef: Heat a large skillet over medium-high heat and add the ground beef. Cook until the beef is fully browned and no longer pink, breaking it apart with a spatula. Drain any excess fat to keep the dish from becoming greasy.
- Add Aromatics and Sauces: Add the minced garlic to the browned beef and cook for about 1 minute until fragrant. Next, pour in the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes if using. Stir well to combine all the flavors.
- Thicken the Sauce: In a small bowl, mix the cornstarch with cold water to create a slurry. Stir this mixture into the skillet and bring everything to a gentle boil. Continue cooking until the sauce thickens to coat the beef nicely.
- Combine with Noodles: Add the cooked linguine noodles to the skillet and toss thoroughly so that the noodles are evenly coated with the thickened sauce. Let everything simmer together for 2-3 minutes to meld the flavors.
- Garnish and Serve: Remove from heat and sprinkle sliced green onions on top for a fresh garnish. Serve the Mongolian ground beef noodles hot for a satisfying meal.
Notes
- You can substitute linguine with any long pasta like spaghetti or fettuccine.
- Adjust the amount of red pepper flakes to control the spice level.
- For a lighter version, use lean ground beef or substitute with ground turkey.
- Make sure to drain excess fat after browning to avoid a greasy sauce.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
