Description
This Mongolian Ground Beef Noodles recipe is a quick and flavorful dish combining tender ground beef with a savory and slightly sweet sauce, served over linguine noodles. Enhanced with garlic, ginger, and hoisin sauce, it makes for an easy yet satisfying meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 lb. lean ground beef
- 4 tsp minced ginger
- 6 cloves garlic, minced
- 1/2 cup low sodium soy sauce
- 1/2 cup beef broth
- 1/4 cup brown sugar
- 6 tbsp hoisin sauce
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 12-ounce box linguine noodles
Garnishes
- 4 green onions, diced
- Toasted sesame seeds
Instructions
- Brown the Ground Beef: In a medium skillet over medium heat, cook the lean ground beef with minced ginger and minced garlic until it is fully browned and cooked through. Make sure to break the meat apart evenly for even cooking. Drain any excess fat to keep the dish lighter.
- Prepare Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the linguine noodles according to package instructions until al dente. Drain and set aside.
- Mix Sauce: In a bowl, whisk together low sodium soy sauce, beef broth, brown sugar, hoisin sauce, red pepper flakes, and black pepper until well combined.
- Combine Sauce with Beef: Pour the sauce mixture into the skillet with the browned ground beef. Stir well to combine and simmer briefly, allowing the sauce to thicken slightly and develop rich flavor.
- Add Noodles: Add the cooked linguine noodles to the beef and sauce mixture in the skillet. Toss everything together and cook for an additional 1-2 minutes so the noodles absorb the sauce and everything is heated through.
- Serve and Garnish: Transfer the Mongolian ground beef noodles to serving plates. Garnish generously with diced green onions and toasted sesame seeds to add freshness and crunch. Serve immediately.
Notes
- You can substitute linguine with any long pasta like spaghetti or fettuccine if preferred.
- Adjust red pepper flakes according to your spice tolerance.
- For a lower sodium dish, use reduced-sodium soy sauce and beef broth.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Adding vegetables like bell peppers or snap peas can add color and nutrition.
