Description
Mongolian Ground Beef Noodles is a quick and flavorful stir-fry dish featuring tender ground beef cooked in a savory, sweet, and slightly spicy sauce, tossed with linguine noodles and garnished with fresh green onions. This easy recipe balances rich umami flavors with a touch of sweetness and spice, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Sauce Ingredients
- 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)
- 1 tablespoon cornstarch
- 2 tablespoons water
Noodle and Garnish
- 10 oz linguine
- 4 green onions, sliced for garnish
Instructions
- Cook the noodles: Begin by cooking the linguine according to the package instructions in a large pot of boiling water. Once cooked, drain the pasta and set it aside to keep warm.
- Brown the beef: In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. Drain any excess fat as needed to keep the dish from being greasy.
- Add garlic and sauce ingredients: Add the minced garlic to the skillet with the browned beef and cook until fragrant, about 1 minute. Then, stir in the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes. Mix well to combine all flavors.
- Thicken the sauce: In a small bowl, mix the cornstarch with cold water until smooth. Stir this slurry into the skillet mixture and bring it to a gentle boil. The sauce will thicken and coat the beef mixture nicely.
- Toss noodles with sauce: Add the cooked linguine noodles to the skillet and toss thoroughly to ensure they are fully coated with the thickened sauce. Allow the noodles and beef mixture to simmer together for 2-3 minutes to absorb the flavors.
- Garnish and serve: Sprinkle the sliced green onions over the noodles just before serving. Serve the dish hot for best flavor and texture.
Notes
- Drain excess fat after browning beef to avoid a greasy sauce.
- Adjust red pepper flakes to make the dish more or less spicy according to your preference.
- If hoisin sauce is unavailable, you can substitute with additional soy sauce and a small amount of honey or molasses for sweetness.
- For a gluten-free version, use gluten-free soy sauce and gluten-free pasta.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
