These Mongolian ground beef noodles have all the flavors you love in Mongolian beef, but in a simplified, more affordable version. Fragrant with ginger and garlic, in a balanced savory-sweet-salty soy and hoisin sauce, this dish can be on the table in a smidge over half an hour.
Preparation Details
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 4 cloves garlic , minced
- 1 teaspoon pureed ginger
- 2 tablespoons light brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 3/4 cup beef broth
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon crushed red chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 green onion, chopped
- 1 teaspoon toasted sesame seeds
Steps
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.. Drain and run under cold water to stop cooking. Set aside.
- Meanwhile, crumble ground beef in a large skillet over medium-high heat. Cook for 4 minutes. Add garlic and cook 1 minute more. Drain any excess grease.
- Return beef to skillet. Add ginger, brown sugar, soy sauce, hoisin, broth, vinegar, and pepper flakes.
- Add cornstarch and cold water to a small jar with a lid. Cover and shake until combined and mixture is a thick slurry. Pour over beef mixture.
- Cook over medium-high heat until thickened, about 3 minutes. Stir in reserved spaghetti and cook 2 minutes more. Turn heat off and let sit for 1 minute.
- Sprinkle each serving with green onion and sesame seeds.
