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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles

These Mongolian Ground Beef Noodles combine tender ground beef and linguine in a sweet and savory sauce that's ready in just 30 minutes. Perfect for busy weeknights when you want restaurant-quality flavor at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef preferably 80/20
  • 12 ounces linguine or spaghetti noodles
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated or minced
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup brown sugar packed
  • 1/4 cup beef broth or water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water for cornstarch slurry
  • 1 tablespoon vegetable oil
  • 3 green onions sliced for garnish
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon sesame seeds optional for topping

Equipment

  • Large Skillet
  • Large pot for pasta
  • Whisk
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook linguine noodles according to package directions until al dente. Drain and set aside.
  2. Heat a large skillet over medium-high heat with vegetable oil. Add ground beef and cook for 2 to 3 minutes undisturbed, then break up and continue cooking until browned, about 7 minutes total. Drain excess fat, leaving about 1 tablespoon.
  3. Push the beef to the sides and add minced garlic and ginger to the center. Cook for 30 seconds until fragrant, then mix with the beef.
  4. In a bowl, whisk together soy sauce, brown sugar, beef broth, and hoisin sauce. Pour over the beef and stir well. Simmer for 2 minutes.
  5. Mix cornstarch with 2 tablespoons water until smooth. Pour into the skillet while stirring constantly. Cook for 1 minute until sauce thickens and becomes glossy.
  6. Add the cooked noodles to the skillet and toss until completely coated in sauce.
  7. Serve immediately topped with sliced green onions and sesame seeds if desired.

Notes

  • Use 80/20 ground beef for best flavor and texture
  • Don't overcook the beef or it will become tough
  • Make sure cornstarch slurry has no lumps before adding
  • Add pasta water if sauce gets too thick
  • Fresh garlic and ginger taste better than jarred versions