Saucy Mongolian Noodles
Saucy Mongolian Noodles
Ingredients
- 3/4 pound linguine, gluten-free recommended
- 2 teaspoons avocado oil
- 1 pound lean ground beef
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons maple syrup
- 1/3 cup dark soy sauce, or low sodium soy sauce or tamari
- 1/4 cup hoisin sauce
- 1/2 cup beef broth
- 1 teaspoon crushed red pepper flakes, adjust as needed
- 1 tablespoon arrowroot, cornstarch, or tapioca starch
- 3 tablespoons water
For Garnish
- 6 green onions, chopped
- as needed chili crisp
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain the cooked linguine and set it aside.
⏱️ 8 min
- 2
While the pasta cooks, add the avocado oil to a large pan or wok over medium heat. Once hot, add the lean ground beef and mash it into small pieces with a spoon or spatula. Cook until almost cooked through.
⏱️ 5 min
- 3
Add the minced garlic and minced fresh ginger to the pan with the ground beef. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the maple syrup, dark soy sauce, hoisin sauce, beef broth, and crushed red pepper flakes. Stir everything together to combine.
⏱️ 1 min
- 5
In a small bowl, whisk together the arrowroot, cornstarch, or tapioca starch with the water to form a smooth slurry. Pour this slurry into the pan with the beef and sauce mixture. Mix thoroughly and let it cook for 2 to 3 more minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 3 min
- 6
Add the cooked linguine to the pan with the saucy beef. Toss everything together until the noodles are well coated with the sauce.
⏱️ 1 min
- 7
Serve the Saucy Mongolian Noodles immediately, garnished with chopped green onions and a drizzle of chili crisp, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Saucy Mongolian Noodles
- 3/4 pound linguine, gluten-free recommended
- 2 teaspoons avocado oil
- 1 pound lean ground beef
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons maple syrup
- 1/3 cup dark soy sauce, or low sodium soy sauce or tamari
- 1/4 cup hoisin sauce
- 1/2 cup beef broth
- 1 teaspoon crushed red pepper flakes, adjust as needed
- 1 tablespoon arrowroot, cornstarch, or tapioca starch
- 3 tablespoons water
For Garnish
- 6 green onions, chopped
- as needed chili crisp
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain the cooked linguine and set it aside.
⏱️ 8 min - 2
While the pasta cooks, add the avocado oil to a large pan or wok over medium heat. Once hot, add the lean ground beef and mash it into small pieces with a spoon or spatula. Cook until almost cooked through.
⏱️ 5 min - 3
Add the minced garlic and minced fresh ginger to the pan with the ground beef. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the maple syrup, dark soy sauce, hoisin sauce, beef broth, and crushed red pepper flakes. Stir everything together to combine.
⏱️ 1 min - 5
In a small bowl, whisk together the arrowroot, cornstarch, or tapioca starch with the water to form a smooth slurry. Pour this slurry into the pan with the beef and sauce mixture. Mix thoroughly and let it cook for 2 to 3 more minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 3 min - 6
Add the cooked linguine to the pan with the saucy beef. Toss everything together until the noodles are well coated with the sauce.
⏱️ 1 min - 7
Serve the Saucy Mongolian Noodles immediately, garnished with chopped green onions and a drizzle of chili crisp, as desired.
⏱️ 1 min