Mongolian Ground Beef Noodles




  • 1 lb lean ground beef
  • 4 tsp fresh grated ginger
  • 6 cloves garlic minced
  • 1/2 cup brown sugar
  • 1/2 cup low-sodium beef broth
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 8 oz linguine or fettuccine noodles
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 4 green onions sliced


  • In a skillet, cook beef over medium-high heat until browned, 5 minutes. Add ginger and garlic during last 2 minutes.
  • Meanwhile, cook noodles according to package until al dente. Drain and set aside.
  • Drain excess fat from beef. Add brown sugar, broth, soy sauce, hoisin, black pepper, and red pepper flakes if using. Stir well.
  • In a small bowl, whisk together cornstarch and water to make a slurry. Pour into beef mixture and bring to a simmer until thickened, 2-3 minutes.
  • Add cooked noodles to the skillet and toss to coat evenly in the sauce. Allow to sit for 2-3 minutes so noodles absorb flavor.
  • Serve garnished with sliced green onions.

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