Mongolian Ground Beef Noodles (Print Version)
# Ingredients:
→ Protein
01 -
1 lb lean ground beef
→ Aromatics
02 -
4 tsp minced fresh ginger
03 -
6 cloves garlic, minced
→ Sauces and liquids
04 -
1/2 cup low sodium soy sauce
05 -
1/2 cup beef broth
06 -
6 tbsp hoisin sauce
→ Sweeteners and spices
07 -
1/4 cup packed brown sugar
08 -
1/2 tsp red pepper flakes
09 -
1/2 tsp ground black pepper
→ Pasta
10 -
12 oz linguine noodles
→ Garnishes
11 -
4 green onions, diced
12 -
Toasted sesame seeds
# Instructions:
01 -
In a medium-high sided skillet over medium-high heat, brown the ground beef along with minced ginger and garlic, breaking up the meat thoroughly with the back of a wooden spoon until fully cooked. Drain excess fat and return the skillet to the heat.
02 -
While the beef cooks, bring a large pot of salted water to a boil and cook linguine noodles according to package instructions until al dente. Drain and set aside.
03 -
In a small bowl, whisk together soy sauce, beef broth, brown sugar, hoisin sauce, red pepper flakes, and black pepper. Pour this mixture into the skillet with the cooked beef.
04 -
Allow the beef and sauce mixture to saute for about 3 minutes over medium heat, enabling the beef to absorb the flavors and the sauce to slightly thicken.
05 -
Add the cooked linguine noodles to the skillet. Toss thoroughly to coat noodles evenly with the sauce and cook together for 2-3 minutes to meld flavors and thicken the sauce.
06 -
Transfer to serving plates and top with diced green onions and toasted sesame seeds for added freshness and crunch.
# Notes:
01 -
Salting pasta water enhances noodle flavor significantly; avoid rinsing noodles after draining to preserve sauce adherence.