Ground Beef Mongolian Noodles


• 1 pound lean ground beef

• 4 teaspoons ginger minced

• 6 cloves garlic minced

• ½ cup brown sugar can reduce to 1/3 or 1/4 cup

• ½ cup beef broth

• ½ cup soy sauce low sodium

• 4 tablespoons hoisin sauce if you can find low-sodium, I recommend it.

• ½ teaspoon ground black pepper

• ½ teaspoon red pepper flakes optional

• 10 ounces noodles linguine, fettuccine, or spaghetti

• 1 tablespoon cornstarch

• 2 tablespoons water

• 4 medium green onions sliced


• In a large skillet with high sides brown the ground beef on the stovetop. Add the ginger and garlic the last 2 minutes of browning the ground beef. Break up the meat as it cooks.

• While the ground beef is cooking, cook the pasta according to the package instructions. (I recommend you do not salt the water.) Drain.

• Drain the ground beef and return it to the skillet along with the soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.

• Dissolve the cornstarch in the water and add it to the ground beef mixture. Stir and bring the mixture to a low boil. After the sauce has thickened slightly add the drained noodles to the beef mixture. Stir to combine.

• Allow the noodles to sit in the sauce a few minutes to absorb flavor. Serve hot with a garnish of sliced green onions.

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