From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Mongolian Ground Beef Noodles
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Instructions
1
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Prepare pasta according to package directions, but drain the noodles when they still have 1 minute of cooking time left. Set aside.
2
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In a large skillet over medium-high heat, add the ground beef and cook, crumbling the meat, until no longer pink; drain excess fat from the pan.
3
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Add the garlic and cook for 30 seconds.
4
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Add soy sauce, brown sugar, beef broth, hoisin sauce, ginger, black pepper and crushed red pepper; stir until completely combined.
5
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Dissolve cornstarch in cold water and add it to the pan. Bring the mixture to a simmer and cook until the sauce has thickened, about 3 minutes.
6
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Add the noodles to the pan and cook for 2 minutes longer.
7
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Top with green onions and sesame seeds.
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Tips & Tricks (5)
- Bloom Your Aromatics 🧄Toast the minced garlic and fresh ginger in oil for 30 seconds before adding the ground beef to unlock their essential oils and deepen the overall sauce flavor exponentially.
- Cornstarch Slurry Secret 🥢Mix cornstarch with cold beef broth separately before adding to the pan to prevent lumps and achieve a silky, glossy sauce that clings beautifully to the noodles.
- Break Up Beef Properly 🍖Use a wooden spoon to continuously break the ground beef into small, uniform pieces as it cooks for better texture and more surface area to absorb the savory sauce.
- Cook Noodles Al Dente 🍝Cook linguine 1-2 minutes under the package time and finish it in the beef sauce—this allows the noodles to absorb flavor while maintaining a slightly firm bite.
- Balance Sweet and Savory ⚖️Taste the sauce before serving and adjust by adding a splash of soy sauce for saltiness or a pinch of brown sugar for sweetness to achieve the perfect sweet-savory harmony.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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