Mongolian Ground Beef Noodles (Print-Friendly Version)
Hearty ground beef and linguine tossed in a flavorful Mongolian-inspired sauce, perfect for fast weeknight dinners.
# Ingredients You’ll Need:
→ Main Components
01 -
1 pound ground beef
02 -
10 ounces dried linguine pasta
03 -
5 cloves garlic, minced
04 -
1/3 cup packed brown sugar
05 -
1/4 cup beef broth
06 -
1/3 cup soy sauce
07 -
3 tablespoons hoisin sauce
08 -
1/2 teaspoon ground ginger
09 -
1/2 teaspoon ground black pepper
10 -
1 tablespoon cornstarch
11 -
2 tablespoons cold water
12 -
4 green onions, thinly sliced
13 -
Pinch red pepper flakes (optional)
# How to Make It:
01 -
Bring a large pot of water to a rolling boil. Add linguine and cook according to package instructions until al dente. Drain well and set aside.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until no longer pink. Drain excess fat if necessary.
03 -
Add minced garlic to the browned beef and stir constantly for about one minute, until fragrant.
04 -
Stir in the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes if using. Mix thoroughly to combine.
05 -
In a small bowl, dissolve cornstarch in cold water. Pour the slurry into the skillet and stir. Bring the mixture to a gentle boil, allowing the sauce to thicken.
06 -
Add the drained linguine to the skillet and toss with the beef and sauce until evenly coated. Let the noodles sit in the sauce for 2 to 3 minutes to absorb flavor.
07 -
Remove from heat and top with sliced green onions. Serve immediately.
# Extra Suggestions:
01 -
Increase the quantity of red pepper flakes for a more pronounced heat.
02 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days.