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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles combine browned ground beef, tender noodles, and a glossy Mongolian-style sauce made with soy, hoisin, brown sugar, garlic, and ginger for a fast, comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Mongolian Ground Beef Noodles
  • 1 lb ground beef
  • 5 cloves garlic, minced
  • 1/3 cup brown sugar, packed
  • 1/4 cup beef broth
  • 1/3 cup soy sauce low sodium preferred
  • 3 tablespoons hoisin sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • red pepper flakes pinch, optional
  • 10 oz linguine or similar pasta cooked al dente
  • 1 tablespoon cornstarch
  • 2 tablespoons water for slurry
  • 4 green onions, sliced for garnish

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Tongs or pasta spoon

Method
 

  1. Cook the linguine in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, cook the ground beef, breaking it into small crumbles, until browned and fully cooked. Drain excess fat if necessary.
  3. Add the minced garlic to the skillet and cook for about 1 minute, stirring often, until fragrant.
  4. In a small bowl, whisk together brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Pour this mixture into the skillet with the beef and stir to combine. Let it simmer gently for 2–3 minutes.
  5. In another small bowl, stir the cornstarch and water together to form a smooth slurry. Add the slurry to the skillet, stirring constantly, and cook for 2–3 minutes until the sauce thickens and becomes glossy.
  6. Add the cooked linguine to the skillet and toss until the noodles are evenly coated in the Mongolian ground beef sauce.
  7. Remove from the heat, top with sliced green onions, and serve the Mongolian Ground Beef Noodles hot.

Notes

For added vegetables, stir in broccoli, snap peas, or bell peppers after browning the beef and let them soften in the sauce before adding the noodles. To make the dish milder, omit the red pepper flakes; to make it spicier, increase them or add a spoonful of chili paste. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated with a splash of water to loosen the sauce.