Ingredients
Scale
- 1 lb ground beef
- 1/3 cup brown sugar
- 1/4 cup beef broth
- 1/3 cup soy sauce
- 3 tablespoons hoisin sauce
- 5 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
- 10 oz linguine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced for garnish
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain excess fat.
- Add minced garlic to the skillet and cook for about 1 minute until fragrant. Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes (if using).
- In a small bowl, mix cornstarch with water to create a slurry. Add this to the skillet and stir until the sauce thickens, about 2-3 minutes.
- Once thickened, add the cooked linguine to the skillet and toss until well coated in the sauce.
- Garnish with sliced green onions and serve hot.
Notes
Brown the beef well for depth of flavor. Drain fat to help sauce cling to noodles. Can refrigerate leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Mongolian, Ground Beef, Noodles, Skillet Meal, Weeknight Dinner