This recipe for Mongolian ground beef noodles came about as an effort to clean out the pantry after the holidays – little did I know it would quickly become a family favorite!
1 pound of lean ground meat
4 teaspoons of chopped ginger
6 cloves of garlic, minced
1/2 cup low-sodium soy sauce
1/2 cup of meat broth
1/2 cup of brown sugar
6 tablespoons of hoisin sauce
1/2 teaspoon red bell pepper flakes
1/2 teaspoon black pepper
1 box of Linguine Noodles
4 green onions, diced for garnish
Roasted sesame seeds for garnish
In a medium skillet with high sides on the stove, brown the ground meat along with ginger and garlic until the meat is well cooked. Use the back of a wooden spoon to make sure the meat is well shredded. Drain the fat and put the pan back on the stove.
While the ground meat is cooking, turn on a pot of water for the noodles. Be sure to salt the water well so that your noodles absorb the flavor.
Combine the rest of the ingredients: the soy sauce, the meat broth, the brown sugar, the red bell pepper flakes, the pepper and the hoisin sauce in a small plate and pour it into the ground meat mixture.
Let them sauté in the pan for about 3 minutes to allow the ground meat to absorb the flavors.
Once the pasta is cooked, transfer the noodles into the ground beef mixture. Mix well and let it cook for a couple more minutes so that the sauce thickens.
Cover with green onions and toasted sesame seeds for the perfect noodle dish!