Mongolian Ground Beef Noodles

This Mongolian ground beef and noodles recipe comes together fast but tastes like you spent ages in the kitchen It is my weeknight rescue meal for busy evenings filling everyone up with comfort and bold flavor

Last time I made this my family dove right in and there were no leftovers to save This quickly became one of our most requested dinners after just a few tries

Ingredients

• Ground beef: Choose freshly ground beef for rich flavor but ground turkey or pork make healthy swaps too
• Linguine pasta: Spaghetti or fettuccine work just as well Look for good texture and avoid overcooking for best result
• Pasta water: The reserved cooking water helps the sauce coat the noodles perfectly and adds a silky finish
• Garlic cloves: Fresh garlic brings punch and aromatic depth Choose firm plump cloves
• Ginger paste or dried ginger: Fresh ginger paste has brighter flavor but dried ginger works if it is all you have
• Soy sauce: Saltiness and umami come from soy sauce Use a good quality one for more nuanced flavor
• Brown sugar: Balances the salty intense notes with a caramel sweetness Packed brown sugar is best
• Red pepper flakes: Add gentle heat and interest Use only a pinch or omit if serving little ones
• Hoisin sauce: Lends sweet and tangy complexity Try to use authentic hoisin for best taste if possible
• Ground black pepper: Freshly ground pepper adds bite and warmth
• Cornstarch: Thickens the sauce so it clings to noodles Lump-free results come from fully dissolving in cold water
• Cold water: Needed to properly mix with cornstarch so the sauce thickens without clumping
• Green onions: Fresh pop of color and mild bite Use bright green tender stalks
• Sesame seeds: Offer nutty flavor and gorgeous garnish Look for even colored seeds for freshness

Step by Step Instructions

Cook the Pasta:

Start by boiling salted water in a large pot Follow package instructions for cooking pasta until just tender al dente Reserve two cups of pasta water before draining Then set the cooked pasta aside

Brown the Meat and Aromatics:

Place a skillet or large sauté pan over medium heat Add ground beef and crumbled fresh garlic Cook stirring and breaking up the meat for around five to eight minutes until it browns with crispy edges This step unlocks a savory flavor base If there is excess grease drain it off before moving to the next step

Build the Sweet Savory Sauce:

To the browned beef add ginger paste or dried ginger soy sauce brown sugar red pepper flakes hoisin sauce and black pepper Stir it all together so the beef is coated Let these flavors mix for a minute or two as the pan gently sizzles

Thicken Everything Up:

In a small cup mix the cornstarch with two tablespoons of cold water stirring until smooth Pour this mixture into the beef sauce Let everything simmer together for a few minutes so the sauce thickens and the beef shines

Combine Pasta and Sauce:

Add one cup reserved pasta water and the cooked pasta to the skillet Mix thoroughly until every noodle is slicked in savory sweet sauce If the mixture seems too thick add more reserved water a bit at a time until you love the sauciness

Garnish and Serve:

Finish with a scattering of sliced green onions and sprinkle with sesame seeds Serve piping hot so the noodles stay bouncy and the aroma hits you first

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My kids get excited just smelling the ginger and garlic sizzling in the pan One night my youngest insisted on helping stir in the hoisin now it is our little tradition

Storage Tips

Let leftovers cool completely before storing Cover tightly and refrigerate for up to three days Reheat with a splash of water to revive the sauciness Noodles will soften slightly but flavors stay bold

Ingredient Substitutions

Ground turkey makes it leaner and still tasty Hoisin is key but if you must swap barbecue sauce with a touch of honey gets close Gluten free noodles and tamari keep it allergy friendly Use fresh ginger for zing when available

Serving Suggestions

Serve topped with extra green onions or a tiny drizzle of sesame oil Add stir fried veggies like broccoli or bell peppers for crunch It pairs well with pickled cucumbers or crisp lettuce wraps

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Origins and Context

Mongolian beef in the US is inspired by Chinese restaurant flavors but adjusted for weeknight ease The sweet sauce is reminiscent of classic stir fries but uses ground beef and pasta for convenience and heartiness As a home cook I love that it is cozy and approachable while nodding to takeout favorites

Recipe FAQs

→ Can I use a different type of pasta?

Yes, spaghetti or fettuccine work well if you don’t have linguine on hand. Any long pasta will absorb the sauce nicely.

→ Is it possible to substitute the ground beef?

Absolutely. Ground turkey, chicken, or pork can all be used for a lighter or different flavor profile.

→ What can I use instead of hoisin sauce?

If you don't have hoisin sauce, barbecue sauce is a common substitute that will give a similar sweetness and depth.

→ How do I make the sauce thicker?

Mix cornstarch with cold water and add it to the simmering beef. Let it cook for a few minutes to get the desired consistency.

→ Can this dish be made ahead of time?

Yes, it reheats well and the flavors continue to develop. Add a splash of water when reheating if the sauce has thickened.