Mongolian Ground Beef Noodles
Mongolian Ground Beef Noodles
Ingredients
For the Noodles and Beef
- 1 pound ground beef, 80/20 or 85/15 recommended
- 16 ounces linguini noodles
- as needed salt, for noodle water
For the Sauce
- 1 tablespoon ginger paste
- 5 teaspoons minced garlic
- 1/2 cup beef broth
- 1/2 cup soy sauce, low-sodium preferred
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar, packed
- as needed black pepper, to taste
- as needed red pepper flakes, to taste
For Garnish (Optional)
- as needed green onions, sliced
- as needed toasted sesame seeds
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguini noodles and cook according to package instructions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the noodles cook, heat a large skillet or wok over medium-high heat. Add the ground beef and cook until completely browned and no longer pink, breaking it apart with a spoon as it cooks. Drain any excess fat from the skillet.
⏱️ 8 min
- 3
Reduce the heat to medium. Stir the ginger paste and minced garlic into the cooked beef. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the beef broth, soy sauce, hoisin sauce, and brown sugar. Season with black pepper and red pepper flakes to your preference. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Reduce the heat to low. Let the sauce simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce reduces and thickens into a glossy glaze.
⏱️ 15 min
- 6
Add the cooked, drained linguini noodles directly into the skillet with the beef and sauce. Use tongs to toss everything together until the noodles are thoroughly coated with the sauce.
⏱️ 3 min
- 7
Remove from heat and serve immediately. Garnish with freshly sliced green onions and toasted sesame seeds, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Ground Beef Noodles
For the Noodles and Beef
- 1 pound ground beef, 80/20 or 85/15 recommended
- 16 ounces linguini noodles
- as needed salt, for noodle water
For the Sauce
- 1 tablespoon ginger paste
- 5 teaspoons minced garlic
- 1/2 cup beef broth
- 1/2 cup soy sauce, low-sodium preferred
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar, packed
- as needed black pepper, to taste
- as needed red pepper flakes, to taste
For Garnish (Optional)
- as needed green onions, sliced
- as needed toasted sesame seeds
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguini noodles and cook according to package instructions until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the noodles cook, heat a large skillet or wok over medium-high heat. Add the ground beef and cook until completely browned and no longer pink, breaking it apart with a spoon as it cooks. Drain any excess fat from the skillet.
⏱️ 8 min - 3
Reduce the heat to medium. Stir the ginger paste and minced garlic into the cooked beef. Sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the beef broth, soy sauce, hoisin sauce, and brown sugar. Season with black pepper and red pepper flakes to your preference. Stir well to combine all ingredients.
⏱️ 2 min - 5
Reduce the heat to low. Let the sauce simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce reduces and thickens into a glossy glaze.
⏱️ 15 min - 6
Add the cooked, drained linguini noodles directly into the skillet with the beef and sauce. Use tongs to toss everything together until the noodles are thoroughly coated with the sauce.
⏱️ 3 min - 7
Remove from heat and serve immediately. Garnish with freshly sliced green onions and toasted sesame seeds, if desired.
⏱️ 1 min