Mongolian Ground Beef Noodles

 This dish delivers all the sweet, salty, and savory flavors of your favorite takeout in under 30 minutes! Tender linguine is tossed with richly seasoned  ground beef in a sticky, irresistible sauce for a weeknight dinner that feels anything but ordinary.

Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Noodles &  Beef:

• 8 oz linguine (or spaghetti)

• 1 lb ground  beef

• 1 tbsp ginger paste (or freshly grated ginger)

• 5 tsp minced garlic (about 5 cloves)
  

  For the Sauce:

  • ½ cup soy sauce (use low-sodium if preferred)

  • ½ cup beef broth

  • ⅓ cup hoisin sauce

  • ¼ cup packed brown sugar

  • 1 tbsp cornstarch

  For Garnish (Optional):
  

Instructions

• 1. Cook the Pasta:
  Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.

  2. Brown the Beef:
  While the pasta cooks, heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.

  • 2 green onions, thinly sliced

  • 1 tsp sesame seeds

  • Red pepper flakes, to taste
    

    3. Create the Sauce:
    Add the ginger paste and minced garlic to the skillet with the beef and cook for one minute until fragrant. In a separate bowl or measuring cup, whisk together the soy sauce, beef broth, hoisin sauce, brown sugar, and cornstarch until the sugar and cornstarch are fully dissolved.

    4. Simmer and Thicken:
    Pour the sauce mixture into the skillet with the beef. Bring to a simmer, stirring constantly. Cook for 2-3 minutes until the sauce has thickened and become glossy.

    5. Combine and Toss:
    Add the cooked, drained linguine to the skillet with the sauce. Use tongs to toss everything together until the noodles are evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
    

    6. Serve Immediately:
    Divide among bowls and garnish with sliced green onions, a sprinkle of sesame seeds, and red pepper flakes for a touch of heat. Enjoy!

Recipe Notes & Tips

• • • Protein Swap: Ground beef can easily be substituted with ground turkey, chicken, or pork.

    • Control the Salt: Since soy and hoisin sauce are salty, taste before adding any extra salt. Using low-sodium soy sauce is a great way to manage the salt level.

    • Vegetable Boost: Feel free to add vegetables like shredded carrots, sliced bell peppers, or broccoli florets. Sauté them in the skillet after browning the beef before adding the sauce.

    • Spice Level: Adjust the heat to your liking by increasing or omitting the red pepper flakes. A drizzle of sriracha at the end is also a great option.