Ingredients
Equipment
Method
Instructions
- Cook the Linguine. Start by bringing a large pot of salted water to a rolling boil. Add your linguine and cook according to the package instructions until al dente. Once cooked, drain the noodles thoroughly and set them aside. We don’t want soggy noodles here!
- Brown the Beef. In a large skillet or wok, cook the ground beef over medium heat. Break it up with a spoon as it cooks until it’s beautifully browned and cooked all the way through. This usually takes about 5-7 minutes. Once cooked, drain any excess fat from the skillet to keep our dish from being greasy.
- Build the Flavor Base. Now for the aroma! Add the minced garlic to the browned beef. Stir and cook for about 1 minute until you can smell its wonderful fragrance. Be careful not to burn it! Then, stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and those optional red pepper flakes. Give everything a good stir to ensure all the flavors are thoroughly combined.
- Thicken the Sauce. In a small separate bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this mixture into the skillet with the beef and sauce. Stir continuously for about 2-3 minutes. You’ll notice the sauce magically thickening, becoming glossy and rich. This is where the magic happens!
- Combine and Coat. Once your sauce has reached that perfect consistency, add the cooked linguine directly into the skillet with the beef and sauce. Using tongs, toss the noodles until every single strand is beautifully coated in that irresistible Mongolian glaze. Make sure everything is well integrated!
- Garnish and Serve. Divide the Mongolian Ground Beef Noodles among serving plates. Finish with a generous sprinkle of sliced green onions for a burst of freshness and color. Serve hot and watch it disappear!
Notes
Noodle Alternatives: While linguine is fantastic, feel free to experiment! Spaghetti, lo mein noodles, or even ramen noodles (without the seasoning packet) would work wonderfully. Just cook them according to package directions.
Veggie Boost: To add more nutrition and color, consider tossing in some quick-cooking vegetables. Broccoli florets, sliced bell peppers, shredded carrots, or snow peas would be excellent additions. Add them to the skillet with the garlic and cook until crisp-tender before adding the sauce ingredients.
Spice It Up (or Down!): The red pepper flakes are entirely optional. If you love heat, feel free to add a little more. If you prefer a milder dish, omit them completely.
Make it a Meal Prep Star: This dish reheats beautifully! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce seems too thick.
Protein Swap: Not a fan of ground beef? Ground chicken or ground turkey would also be delicious in this recipe, offering a lighter alternative while still delivering on flavor.
Fresh Ginger: For an even more vibrant ginger flavor, use freshly grated ginger instead of ground. Add about 1 tablespoon of fresh ginger along with the minced garlic.
Veggie Boost: To add more nutrition and color, consider tossing in some quick-cooking vegetables. Broccoli florets, sliced bell peppers, shredded carrots, or snow peas would be excellent additions. Add them to the skillet with the garlic and cook until crisp-tender before adding the sauce ingredients.
Spice It Up (or Down!): The red pepper flakes are entirely optional. If you love heat, feel free to add a little more. If you prefer a milder dish, omit them completely.
Make it a Meal Prep Star: This dish reheats beautifully! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce seems too thick.
Protein Swap: Not a fan of ground beef? Ground chicken or ground turkey would also be delicious in this recipe, offering a lighter alternative while still delivering on flavor.
Fresh Ginger: For an even more vibrant ginger flavor, use freshly grated ginger instead of ground. Add about 1 tablespoon of fresh ginger along with the minced garlic.