Mongolian Ground Beef Noodles
When we order Chinese food, Mongolian beef is always on our list. There’s nothing better than the taste of this sweet and salty sauce! But the good news is you don’t have to order takeout to get it. These Mongolian Ground Beef Noodles only take fifteen minutes to prepare (which is much quicker than any other takeout dish) and you get the same delicious flavor but in the form of a comforting noodle dish. That’s like a triple win!While Mongolian beef typically uses skirt steak, this noodle version uses ground beef to make things super quick and affordable. I don’t know about you, but I usually have a pound of ground beef stored somewhere in the freezer, so you can easily rely on this recipe when you run out of time to plan dinner or shop.
- 1 pound ground beef
- 5 garlic cloves, 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
- A pinch of red pepper flakes, optional
- 10 oz linguine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced
In a large pot of boiling water, cook the pasta according to package directions. Drain and reserve.
In a large skillet over medium heat, brown the minced meat until it is no longer pink.Drain fat as needed, then add garlic and cook until fragrant, about 1 minute.
Add soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper flakes and black pepper. Stir to combine. Dissolve
cornstarch in 2 tablespoons of cold water and add to the minced meat. Stir and bring to a gentle boil.Once the sauce has thickened, add the pasta and stir.
Let the pasta sit in the sauce for 2-3 minutes to absorb some of the flavor. Top with spring onions and serve. Enjoy!