Ground Beef Mongolian Noodles
Ingredients
1 pound lean ground beef
4 teaspoons minced ginger
6 cloves minced garlic
1/2 cup brown sugar can be reduced to 1/3 or 1/4 cup
1 beef broth /2 cup
Low sodium 1/2 cup soy sauce
Hoisin sauce 4 tbsp. If you can find a low-sodium sauce, I recommend it.
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
10 ounces pasta linguine, fettuccine, or spaghetti
1 tablespoon cornstarch
2 tablespoons water
4 medium-sized green onions Book
Ground Beef Mongolian Noodles
How to make
• Fry a large piece of ground meat on the stove with the side of the frying pan raised. While frying the minced meat for the last 2 minutes, add the ginger and garlic. Shred the meat while cooking.
• While the ground meat is cooking, cook the pasta according to package directions. (It is recommended not to add salt to the water.) Drain.
• Drain the ground beef and return it to the pot with the soy sauce, beef stock, brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.
• Dissolve cornstarch in water and add to ground meat mixture. Stir the mixture and bring to a gentle boil. Once the sauce has thickened slightly, add the drained pasta to the beef mixture. Stir to combine.
• Let the pasta rest in the sauce for a few minutes to absorb the flavors. Serve hot with sliced green onions.