Mongolian Beef Noodles
Serves 3
Directions
- 1Bring a pot of water to a boil and cook your pasta until al dente. Drain and set aside.
- 2Heat a pan over high heat. Add the lean ground beef and press it firmly into the pan. Season with salt and pepper. Let it sear undisturbed for a few minutes until it develops a golden-brown crust, then flip and continue cooking.
- 3Add minced garlic and ginger. Cook for another 1–2 minutes until fragrant.
- 4Stir in the brown sugar, hoisin sauce, soy sauce, beef broth, and optional red chili flakes. Let the mixture simmer for a few minutes so the flavors combine.
- 5Mix a cornstarch slurry (cornstarch + a little cold water) and stir it into the sauce. Cook until the sauce thickens.
- 6Add the drained noodles to the pan and toss everything together until the noodles are fully coated and combined.
- 7Serve immediately, topped with sliced green onions.
Ingredients
- 8 oz linguine noodles
- 1.5 lb ground beef, 93% lean
- salt (optional)
- pepper (optional)
- 6 clove garlic, minced
- 4 tsp ginger, grated
- 4 whole green onion, sliced
- 3 tbsp brown sugar
- 1/2 cup beef broth, low-sodium
- 3 tbsp hoisin sauce
- 1/2 cup soy sauce, low-sodium
- 1 tbsp cornstarch
- 1/4 cup water
- 1/4 tsp red pepper flakes (optional)
- avocado oil spray (optional)
Equipment
potpan
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