Mongolian Ground Beef and Noodles

Today I’m going to show you how to bake this delicious Mongolian ground beef and noodles. It’s going to be very easy to put together.

Why You’ll Love This

This will give your fresh garlic good flavor. We want this dish to be full of rich flavor.

Oh, it smells good.

Oh, yes. It smells delicious.

So it’s a versatile dish.

That sauce, that’s delicious. It’s got those Asian flavors in there.

Ingredients

• 1 pound of ground beef
• 3 garlic cloves
• 2 teaspoons of salt
• 8 ounces of linguine
• 2 teaspoons of minced ginger
• Half a cup of brown sugar
• Half a cup of soy sauce
• Half a cup of beef broth
• At least a quarter teaspoon of black pepper
• Four tablespoons of hoisin sauce
• 1 tablespoon of cornstarch
• 2 tablespoons of water
• A whole lot of green onions

Instructions

1. We’re going to be browning up one pound of ground beef.
2. Over medium-high heat, I’m just going to break it up and start letting it brown.
3. In the meantime, we’re going to get our garlic ready.
4. Just bash it on the counter.
5. Just lay them down, place your knife flat side on the garlic, and mash it down.
6. We’re going to start mincing it.
7. I’m just going to run my knife through it.
8. Let’s go ahead and add our pasta to our water.
9. We’re going to add about two teaspoons of salt to the water.
10. We’re going to put in about eight ounces of linguine.
11. Get this all into the water.
12. Stir it around for about 30 seconds.
13. We’re going to cook this, per the directions on the back of the package, until it’s tender.
14. Our ground beef has browned up.
15. I’m going to go ahead and add the garlic.
16. We’re going to add in some ginger.
17. We’re going to add two teaspoons.
18. We’re going to mix this up.
19. Cook it for about 30 seconds to one minute.
20. We’re going to add in half a cup of brown sugar.
21. I’m going to add in half a cup of soy sauce.
22. Half a cup of beef broth.
23. We’re going to crack in black pepper.
24. Four tablespoons of hoisin sauce.
25. Let’s mix that together.
26. We’re going to create a slurry.
27. I’m going to add one tablespoon of cornstarch into a small bowl.
28. Then I’m going to add two tablespoons of water.
29. We’ll just mix that with a fork.
30. Get that slurry going and we’ll add it to our meat mixture.
31. Stir that in.
32. We’re going to cook for just one minute.
33. And then we’ll turn off the heat.
34. I’ve drained my linguine.
35. I’m going to add it.
36. Let’s blend this all together.
37. We want that pasta to be nice and coated with that sauce.
38. We’re going to let it sit for about two to three minutes to absorb that liquid.
39. We’re going to dice up a whole lot of green onions.
40. Let’s go ahead and add this to our Mongolian beef.

Cooking Tips

This will help release the paper off your garlic.

Tuck your fingers in.

Now if you want to use jarred garlic, you can do that.

Don’t overpower it.

You can also use an oyster sauce if you want to do that.

You want to make sure you have a nice, thick consistency.

A little extra water is fine.

You can do this with a ground chicken, if you wanted to do that, or ground pork.

So it’s a versatile dish.

Serving Suggestions

Optionally, you can add in some red pepper flakes if you want to do that.

My husband generally likes to put the red pepper flakes across the top of his.

That linguine, our pasta, absorbed all of that sauce and that flavor. It is so good.