Description
A savory and slightly sweet Mongolian Ground Beef Noodles recipe featuring tender ground beef cooked with garlic, soy sauce, hoisin, and brown sugar, tossed with linguine and garnished with fresh green onions for a flavorful Asian-inspired meal.
Ingredients
Scale
Protein and Aromatics
- 1 lb ground beef
- 5 cloves garlic, minced
Sauce
- 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 for a spicy kick)
Pasta
- 10 oz linguine
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 4 green onions, sliced for garnish
Instructions
- Cook the linguine: Begin by cooking the linguine according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce and beef mixture.
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef until it is fully browned and no longer pink. Drain any excess fat from the skillet to avoid greasiness.
- Sauté the garlic and add sauces: Add the minced garlic to the cooked ground beef and sauté for about 1 minute until fragrant. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and red pepper flakes if using. Combine all ingredients well to develop the sauce flavors.
- Thicken the sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this into the skillet with the beef mixture and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Toss noodles with sauce: Add the cooked linguine to the skillet and toss thoroughly so the noodles are evenly coated with the rich Mongolian sauce.
- Garnish and serve: Remove from heat and garnish the dish with sliced green onions. Serve immediately while hot for the best flavor and texture.
Notes
- For a spicier version, increase the amount of red pepper flakes or add a splash of chili garlic sauce.
- Make sure to drain excess fat after browning the beef to keep the dish from becoming too greasy.
- The brown sugar balances the salty soy and hoisin sauces, but you can adjust based on your taste preference.
- Use fresh green onions as a garnish to add brightness and contrast to the rich sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Mongolian ground beef noodles, easy beef noodle recipe, Asian beef noodles, quick stir-fry beef, hoisin sauce noodles