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Mongolian Ground Beef Noodles

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A fast, comforting skillet dinner featuring savory sauce and ground beef on crisp-edged noodles, perfect for weeknight meals.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 10 ounces linguine (or other long pasta)
  • 5 cloves garlic, minced
  • 1/3 cup brown sugar (light or dark)
  • 1/4 cup beef broth (or low-sodium broth)
  • 1/3 cup soy sauce (use reduced sodium if desired)
  • 3 tablespoons hoisin sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 green onions, sliced for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
  2. Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, about 6 to 8 minutes. Drain excess fat.
  3. Add minced garlic and cook for about 1 minute until fragrant.
  4. Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and red pepper flakes. Mix until combined and bring to a gentle simmer.
  5. Whisk together cornstarch and water in a small bowl. Pour into the skillet and stir constantly for 2 to 3 minutes until thickened.
  6. Add cooked linguine to the skillet and toss until coated with the sauce. Adjust seasoning as needed.
  7. Divide among plates and garnish with green onions. Serve hot.

Notes

For a vegetarian option, replace ground beef with firm tofu and use vegetable broth. To store, refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/mongolian-ground-beef-noodles-2/