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Mongolian Ground Beef Noodles

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A quick and flavorful dish that combines Mongolian-style ground beef with tender linguine, ready in under 30 minutes.

Ingredients

Scale
  • 1 lb ground beef (85/15 recommended)
  • 5 cloves garlic, minced
  • 1/3 cup packed brown sugar
  • 1/4 cup beef broth (low sodium preferred)
  • 1/3 cup soy sauce (low sodium or tamari for gluten-free)
  • 3 tablespoons hoisin sauce (or oyster sauce)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1 pinch red pepper flakes (optional)
  • 10 oz linguine pasta
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)
  • 4 whole green onions, sliced (garnish)

Instructions

  1. Cook the linguine in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat a large skillet over medium-high. Add the ground beef and cook until caramelized (5–7 minutes).
  3. If the beef releases excess fat, carefully drain most of it.
  4. Add the minced garlic and cook until fragrant (30–60 seconds).
  5. Pour in soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and optional red pepper flakes. Stir to combine and simmer for 2–3 minutes.
  6. Whisk the cornstarch and cold water together. Slowly drizzle into the skillet, stirring constantly until the sauce thickens (1–2 minutes).
  7. Add the cooked linguine and toss to coat evenly. Use reserved pasta water if needed to loosen the sauce.
  8. Remove from heat and garnish with green onions. Serve hot.

Notes

For gluten-free, use tamari and rice noodles. Reduce brown sugar for less sweetness. Ground pork or turkey can be used instead of beef.

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