Mongolian Ground Beef Noodles
A flavorful and protein-packed dish featuring ground beef and linguine in a savory-sweet sauce, perfect for busy weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 1 lb Ground Beef Use lean ground beef for a heart-healthier option.
- 8 oz Linguine Can be substituted with gluten-free pasta if needed.
- 2 cloves Garlic Minced for enhanced flavor.
- 2 tbsp Brown Sugar Adjust to taste.
- 1 cup Beef Broth For added richness.
- 1/4 cup Soy Sauce Provides salty flavor.
- 1/4 cup Hoisin Sauce Adds unique sweetness.
- 1/2 tsp Ground Ginger For a warm aroma.
- 1/4 tsp Black Pepper For added heat.
- 1/4 tsp Red Pepper Flakes Optional for spice.
- 2 tbsp Cornstarch To thicken the sauce.
- 1/2 cup Water For mixing with cornstarch.
- 2 scallions Green Onions For garnish and added freshness.
Instructions
Preparation
- Gather all your ingredients and measure them out for efficiency.
- Thinly slice the green onions and set them aside for garnish.
- Minimize distractions in your kitchen to stay focused.
Cooking
- Bring water to a boil in a large pot over medium-high heat and cook the linguine for about 8-10 minutes or until al dente. Drain and set aside.
- Heat a splash of oil in a large skillet over medium-high heat and sauté the minced garlic for about 1 minute.
- Add the ground beef to the skillet and cook until browned, around 5-7 minutes. Drain excess fat if necessary.
- In a bowl, combine brown sugar, beef broth, soy sauce, hoisin sauce, ginger, black pepper, and red pepper flakes. Pour this over the cooked ground beef.
- Stir well and simmer for about 3-5 minutes for the sauce to thicken.
- Whisk cornstarch and water together until smooth, then stir into the beef sauce.
- Toss the cooked linguine in the skillet with the beef and sauce until coated evenly.
Serving
- Portion the Mongolian Ground Beef Noodles into bowls, garnishing with sliced green onions.
- Serve hot and enjoy!
Notes
For a crunch, you can add steamed broccoli or bell peppers before serving. Store leftovers in an airtight container for up to 3 days, adding a splash of water when reheating if needed.