MONGOLIAN GROUND BEEF NOODLES
| 1 lb | ground beef |
| 5 cloves | garlic, minced |
| ⅓ cup | brown sugar |
| ¼ cup | beef broth |
| ⅓ cup | soy sauce |
| 3 tbsp | hoisin sauce |
| ½ tsp | ground ginger |
| ½ tsp | ground black pepper |
| Pinch of red pepper flake (optional for a spicy kick) | |
| 10 oz | linguine |
| 1 tbsp | cornstarch |
| 2 tbsp | water |
| 4 | green onions, sliced for garnish |
| Cook the Pasta: Begin by cooking the linguine according to the package instructions in a large pot of boiling water. Once cooked, drain the pasta and set it aside. This will be the base of your dish, ready to soak up the flavorful sauce. |
| Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. This step is crucial for developing the deep, savory flavor that’s characteristic of Mongolian beef. Drain any excess fat as needed. |
| Add Aromatics and Sauces: Once the beef is browned, add the minced garlic and cook until fragrant, about 1 minute. Then, pour in the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flake (if using). These ingredients combine to create a rich, complex sauce that’s sweet, savory, and slightly spicy. |
| Thicken the Sauce: Dissolve the cornstarch in 2 tablespoons of cold water and add it to the skillet. Stir well and bring the mixture to a gentle boil. The sauce will begin to thicken, enveloping the ground beef in a glossy, flavorful coating. |
| Combine with Noodles: Add the cooked noodles to the skillet, tossing them in the sauce to ensure they’re fully coated. Allow the noodles to sit in the sauce for 2-3 minutes, absorbing all the delicious flavors. |
| Garnish and Serve: Finally, sprinkle the sliced green onions over the top for a pop of color and freshness. Serve hot and enjoy the rich, savory taste of Mongolian Ground Beef Noodles. |