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Mongolian Ground Beef Noodles

A creamy, high-protein meal made with savory ground beef and tender linguine, infused with garlic, soy sauce, and ginger. Perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mongolian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Beef Rich in protein; brings savory depth.
  • 8 oz Linguine Adds a satisfying texture; can be replaced with rice noodles for gluten-free.
  • 3 cloves Garlic, minced Offers aromatic richness.
  • 2 tbsp Brown Sugar Balances flavors with subtle sweetness.
  • 1 cup Beef Broth Enhances umami flavor.
  • 4 tbsp Soy Sauce The perfect savory sauce base.
  • 2 tbsp Hoisin Sauce Adds a touch of sweetness and complexity.
  • 1 tsp Ground Ginger Provides warmth and earthiness.
  • 1/2 tsp Ground Black Pepper Adds essential spice and depth.
  • 1/4 tsp Red Pepper Flakes Optional; gives a kick if desired.
  • 2 tbsp Cornstarch Thickens the sauce for a hearty finish.
  • 1/4 cup Water Used to mix with cornstarch.
  • 2 stalks Green Onions, sliced Adds freshness and crunch.

Method
 

Preparation
  1. Gather all your ingredients for efficiency.
  2. Minced garlic should be ready and set aside.
  3. Slice green onions, setting aside some for garnish.
  4. In a small bowl, mix cornstarch and water to create a slurry.
  5. Boil water in a large pot for the linguine, adding a pinch of salt to enhance the noodles' flavor.
Cooking
  1. Cook linguine according to package instructions until al dente, typically around 7-9 minutes. Drain and set aside.
  2. In a large skillet over medium-high heat, add ground beef. Cook until browned, about 5-7 minutes. Make sure it’s no longer pink.
  3. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.
  4. Pour in the beef broth, soy sauce, hoisin sauce, brown sugar, ground ginger, and black pepper. Stir to combine.
  5. If you desire a little heat, add a pinch of red pepper flakes at this point.
  6. Bring the sauce to a slight simmer. Stir in the cornstarch slurry and cook for another 2-3 minutes until thickened.
Serving
  1. Combine the cooked linguine with the beef mixture in the skillet. Toss well to ensure even coating.
  2. Cook everything together for an additional 1-2 minutes to meld the flavors.
  3. Serve immediately, garnishing with sliced green onions. Enjoy each bite as it bursts with flavor!
  4. For extra texture, consider adding crushed nuts or sesame seeds for a delightful crunch.

Notes

For gluten-free options, use rice noodles. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop.