Mongolian Ground Beef Noodles
This quick and delicious noodle dish features sweet and savory Mongolian flavors with tender ground beef, rich sauce, and perfectly cooked linguine for a satisfying one-pan meal.
Equipment
- 1 Skillet large
- 1 Pot for boiling noodles
Ingredients
Main ingredients
- 1 pound ground beef browned and savory
- 5 cloves garlic minced
- ⅓ cup brown sugar for sweet caramel touch
- ¼ cup beef broth for depth and juiciness
- ⅓ cup soy sauce salty backbone
- 3 tablespoons hoisin sauce sweet complexity
- ½ teaspoon ground ginger adds warmth and zing
- ½ teaspoon ground black pepper adds a kick
- Pinch red pepper flakes optional, for heat
- 10 ounces linguine cooked
- 1 tablespoon cornstarch mixed with 2 tablespoon water for thickening
- 2 tablespoons water for cornstarch slurry
- 4 green onions sliced, for garnish
Instructions
Instructions
- First, cook your linguine just like the package says. Drain it and set aside, you don’t want soggy noodles later.
- Heat a big skillet on medium heat and brown your ground beef till no pink shows. Drain the extra fat if you gotta.
- Add minced garlic to the beef and sauté for a minute or two till fragrant. You really wanna smell that garlic goodness fill the kitchen.
- Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and red pepper flakes if you’re using 'em. Bring it to a light simmer and let it cook 5–7 minutes till the sauce thickens a bit.
- Toss your cooked linguine into the skillet with the sauce, stirring so every noodle gets that Mongolian flavor coating.
- Mix cornstarch with water to make a slurry and stir it into the skillet. Let it cook another minute to thicken the sauce.
- Cook everything together a couple more minutes so the noodles heat through and soak up that sauce.
- Garnish with sliced green onions when you serve it hot up!
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months. Add a splash of broth or water when reheating to refresh the sauce.