Description
Mongolian Ground Beef Noodles are a fast, flavor-packed comfort meal made with lean beef, fresh ginger, garlic, and tender noodles tossed in a glossy sweet-savory sauce that clings to every strand.
Ingredients
Units
Scale
- 1 pound lean ground beef (90% lean)
- 4 teaspoons fresh minced ginger
- 6 garlic cloves, minced
- 1/2 cup brown sugar (or 1/3 cup for less sweetness)
- 1/2 cup low-sodium beef broth
- 1/2 cup low-sodium soy sauce
- 4 tablespoons hoisin sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 10 ounces linguine (or spaghetti/fettuccine)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced
Instructions
- Bring a large pot of water to a boil and cook linguine until al dente, then drain and set aside
- Heat a large skillet over medium-high heat and cook ground beef for about 6 minutes, letting it brown undisturbed at first
- Add ginger and garlic during the last 2 minutes and cook until fragrant
- Drain excess grease from the skillet
- Return beef to heat and stir in soy sauce, beef broth, brown sugar, hoisin sauce, black pepper, and red pepper flakes
- Let sauce simmer gently until bubbling
- Mix cornstarch and water in a small bowl until smooth, then stir into the skillet
- Simmer 1–2 minutes until sauce thickens and becomes glossy
- Add drained noodles and toss for about 2 minutes until fully coated
- Turn off heat and let noodles rest 3–4 minutes to absorb sauce
- Serve topped with sliced green onions
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of water or broth when reheating to loosen the sauce. For gluten-free, use tamari and gluten-free noodles. Adjust sweetness by reducing brown sugar if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 22g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
