Mongolian Ground Beef Noodles
A quick and flavorful dish featuring savory-sweet ground beef and linguine, perfect for busy weeknights.
Ingredients
Protein
- 1 lb ground beef Use lean ground beef (85/15) to avoid a greasy sauce.
Sauce
- 1/3 cup brown sugar
- 1/4 cup beef broth Add more to balance saltiness if needed.
- 1/3 cup soy sauce Use gluten-free soy for a gluten-free version.
- 3 tablespoons hoisin sauce
Aromatics & Spices
- 5 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- pinch red pepper flakes Optional for heat.
Pasta & Thickener
- 10 oz linguine Can substitute with udon or lo mein noodles.
- 1 tablespoon cornstarch For thickening the sauce.
- 2 tablespoons water To mix with cornstarch.
Toppings
- 4 green onions, sliced For garnish.
Instructions
Preparation
- Cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain excess fat.
Cooking
- Add minced garlic to the skillet and cook for about 1 minute until fragrant.
- Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes (if using).
- In a small bowl, mix cornstarch with water to create a slurry.
- Add this to the skillet and stir until the sauce thickens, about 2-3 minutes.
- Once thickened, add the cooked linguine to the skillet and toss until well coated in the sauce.
- Garnish with sliced green onions and serve hot.
Notes
For a lighter version, swap the ground beef for ground turkey or chicken. Add vegetables to customize based on preference. Store leftovers in an airtight container for 3-4 days.