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Sticky Mongolian Ground Beef Noodles For Easy Dinners In A Black Skillet

Sticky Mongolian Ground Beef Noodles for Easy Dinners

Sticky Mongolian Ground Beef Noodles for Easy Dinners combines browned ground beef and tender linguine with a glossy soy-ginger sauce, scallions, and sesame seeds.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Asian, Chinese
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 1/4 cup low-sodium soy sauce sauce base
  • 1/3 cup low-sodium beef broth sauce liquid
  • 3 tablespoons packed light brown sugar sauce sweetener
  • 1 tablespoon hoisin sauce savory depth
  • 1 tablespoon rice vinegar acidity
  • 2 teaspoons cornstarch thickener
  • 1 teaspoon toasted sesame oil finish
  • 1/2 teaspoon crushed red pepper flakes optional heat
Noodles and Beef
  • 1 pound 96% lean ground beef loose crumbles
  • 6 ounces dried linguine wide strands
  • 2 teaspoons neutral oil for browning
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 3 medium green onions thinly sliced, divided
  • 1 tablespoon sesame seeds garnish

Equipment

  • Large Pot
  • 12-Inch Skillet
  • Mixing bowl
  • whisk
  • Colander
  • Wooden spoon
  • tongs

Method
 

Sauce and Noodles
  1. Bring a large pot of water to a boil. While it heats, whisk the soy sauce, broth, brown sugar, hoisin sauce, rice vinegar, cornstarch, sesame oil, and red pepper flakes, if using, until smooth.
  2. Cook the linguine according to package directions until just tender. Drain well and set aside.
Beef and Finish
  1. Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the ground beef, break it into loose crumbles, and cook for 6 to 8 minutes, stirring occasionally, until no pink remains and browned edges appear.
  2. Stir in the garlic, ginger, and white portions of the green onions. Cook for 45 seconds, just until fragrant.
  3. Rewhisk the sauce, pour it into the skillet, and simmer for 2 to 3 minutes until glossy and lightly thickened.
  4. Add the drained noodles and toss for 1 to 2 minutes until hot and evenly coated.
  5. Remove the skillet from the heat. Scatter the green onion tops and sesame seeds over the noodles before serving.

Notes

For the best texture, serve immediately while the sauce is glossy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a skillet or microwave with a splash of broth if the noodles have tightened. Freeze only if needed, since the noodles soften after thawing.