Description
This Mongolian Ground Beef Noodles recipe features tender linguine tossed with a savory and slightly sweet ground beef sauce infused with garlic, soy, hoisin, and ginger flavors. It’s a quick and satisfying dinner that comes together in just 35 minutes, perfect for weeknight meals with an Asian-inspired touch.
Ingredients
Scale
Pasta
- 10 oz linguine
Beef and Sauce
- 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)
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 4 green onions, sliced
Instructions
- Cook the Pasta: Boil linguine in a large pot of salted water according to package instructions until al dente. Drain the pasta well and set it aside while preparing the sauce.
- Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and no longer pink. Drain any excess fat from the skillet.
- Add Aromatics and Sauces: Add minced garlic to the browned beef and sauté briefly until fragrant. Then add soy sauce, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes if using. Stir well to combine all ingredients.
- Thicken the Sauce: In a small bowl, mix together cornstarch and water to create a slurry. Pour this mixture into the skillet and stir constantly as the sauce simmers until it thickens to a glossy consistency.
- Combine with Noodles: Add the cooked linguine into the skillet with the beef sauce. Toss thoroughly to ensure all noodles are evenly coated with the flavorful sauce.
- Garnish and Serve: Transfer the noodles to serving plates or a large bowl. Sprinkle the sliced green onions on top for a fresh, crisp finish, and serve immediately while hot.
Notes
- You can substitute linguine with spaghetti or any long pasta you prefer.
- For extra heat, increase the amount of red pepper flakes or add a dash of chili sauce.
- To make it gluten-free, replace soy sauce with tamari and ensure hoisin sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If desired, add vegetables like bell peppers or snap peas for extra texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
