Description
This Mongolian Ground Beef Noodles recipe is a savory and satisfying dish featuring tender ground beef simmered in a flavorful sauce of soy, hoisin, and aromatic spices, tossed with linguine noodles for a quick and delicious meal perfect for weeknights.
Ingredients
Scale
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 for a spicy kick)
Noodles
- 10 oz linguine
Thickening Slurry
- 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. Once cooked, drain the noodles and set them aside to be added later.
- Brown the ground beef: Heat a large skillet over medium heat and add the ground beef. Cook it thoroughly until browned and no longer pink inside. Drain any excess fat from the skillet for a leaner dish.
- Add garlic and sauces: Stir in the minced garlic with the browned beef and cook for about 1 minute until fragrant. Next, add brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and red pepper flakes if desired. Stir everything well to combine all the flavors into a rich sauce.
- Thicken the sauce: In a small bowl, mix cornstarch with water to create a smooth slurry. Pour this mixture into the skillet and stir continuously until the sauce thickens, which should take about 2 to 3 minutes.
- Toss noodles in sauce: Add the cooked linguine to the skillet and toss thoroughly, ensuring the noodles are well coated with the thickened Mongolian-style sauce.
- Garnish and serve: Sprinkle the sliced green onions over the noodles before serving. Serve the dish hot for best flavor and enjoy your quick, comforting Mongolian Ground Beef Noodles.
Notes
- For a spicier version, increase the red pepper flakes or add a dash of chili oil.
- You can substitute linguine with other pasta types like spaghetti or fettuccine if preferred.
- To reduce sodium, opt for low-sodium soy sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
- This recipe can be made gluten-free by using gluten-free soy sauce and gluten-free pasta.
Keywords: Mongolian beef noodles, ground beef recipes, Asian noodles, quick dinner, easy stovetop meal