Mongolian Beef Noodles
Mongolian beef noodles is a quick Asian-inspired dish combining ground beef and linguine in a rich soy-hoisin sauce, ready in just 15 minutes for an easy weeknight dinner without takeout.
Mongolian beef noodles is a quick Asian-inspired dish combining ground beef and linguine in a rich soy-hoisin sauce, ready in just 15 minutes for an easy weeknight dinner without takeout.
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Cook linguine according to package directions. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the soy sauce, hoisin sauce, and beef broth. Stir in the red pepper flakes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the skillet and stir to combine.
Bring the sauce to a simmer and let it cook for 1-2 minutes until it has thickened.
Add the cooked linguine to the skillet and toss everything together until the noodles are fully coated in the sauce.
Garnish with sliced green onions and a drizzle of chili oil, if desired. Serve immediately.
Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with 1-2 tbsp water to restore sauce consistency.
Yes, spaghetti, fettuccine, or chow mein noodles work well. Adjust cooking time based on your noodle's package instructions.
The cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) thickens the sauce as it simmers. Whisk it in and cook for 1-2 minutes until the sauce coats the back of a spoon.
Brown the beef and prepare the sauce up to 2 days ahead. Cook linguine fresh and combine just before serving to prevent mushiness.
1/2 tsp red pepper flakes adds mild heat. Double it for more spice or omit entirely for a milder version.
Ground pork, ground turkey, or diced chicken breast are good swaps. Adjust cooking time slightly for chicken to ensure it's fully cooked.
