Description
This Mongolian Ground Beef Noodles recipe is a quick and flavorful dish featuring tender linguine tossed in a savory, slightly sweet sauce made from ground beef, garlic, soy sauce, hoisin, and spices. Finished with fresh green onions, it offers a perfect balance of rich, umami-packed flavors and a hint of spice ideal for a satisfying weeknight meal.
Ingredients
Scale
For the Sauce and Beef
- 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)
Pasta
- 10 oz linguine
Thickening Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 4 green onions, sliced
Instructions
- Cook the linguine: Prepare the linguine according to the package instructions until al dente. Drain well and set aside to keep warm.
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef until fully browned and no longer pink, breaking it apart as it cooks. Drain excess fat from the skillet.
- Add garlic and sauce ingredients: Stir minced garlic into the browned beef and cook for about 1 minute until fragrant. Add brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Mix thoroughly to combine flavors.
- Create and add slurry: In a small bowl, whisk together cornstarch and water to form a slurry. Pour this into the skillet and stir constantly until the sauce thickens, which should take 2 to 3 minutes.
- Toss noodles with sauce: Add the cooked linguine to the skillet with the thickened sauce and beef mixture. Toss gently to ensure all noodles are evenly coated with the savory sauce.
- Garnish and serve: Sprinkle sliced green onions on top to add freshness and a mild onion flavor. Serve the dish hot straight from the skillet.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add fresh chili.
- Use low-sodium soy sauce to reduce the salt content.
- Beef broth can be substituted with vegetable broth to slightly alter the flavor profile.
- Ensure the linguine is cooked al dente for the best texture when tossed in the sauce.
- This recipe can be doubled for larger gatherings.
Keywords: Mongolian beef noodles, ground beef recipe, quick Asian noodle dish, hoisin sauce recipe, stir-fry noodles