Cook the Pasta: Begin by cooking the linguine according to the package instructions in a large pot of boiling water. Once cooked, drain the pasta and set it aside.
Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. Drain any excess fat as needed.
Add Aromatics and Sauces: Add the minced garlic to the browned beef and cook until fragrant, about 1 minute. Then, add the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flake. Stir to combine.
Thicken the Sauce: Mix cornstarch with cold water until smooth and stir into the skillet. Bring to a gentle boil; the sauce will thicken.
Combine with Noodles: Toss the cooked noodles in the skillet, ensuring they are fully coated with the sauce. Allow to simmer together for 2-3 minutes.
Garnish and Serve: Sprinkle sliced green onions over the noodles and serve hot.
Here are some secrets to achieve the perfect Mongolian Ground Beef Noodles:
Choose the Right Ground Beef: Opt for lean ground beef to minimize excess fat in the dish. Ground beef with an 85/15 or 90/10 lean-to-fat ratio works well.
Properly Brown the Ground Beef: Brown the ground beef over medium-high heat until it develops a rich, golden-brown color. This adds flavor and texture to the dish.
Infuse Flavor with Garlic: Garlic adds depth and aroma to the dish. Make sure to mince the garlic finely and cook it until fragrant to release its flavor.
Balance Sweet and Savory Flavors: Mongolian beef noodles typically have a balance of sweet and savory flavors. Adjust the amount of brown sugar and soy sauce to achieve the desired balance.
Use Low-Sodium Soy Sauce: Using low-sodium soy sauce allows you to control the saltiness of the dish. You can always add more salt later if needed.
Enhance Flavor with Hoisin Sauce: Hoisin sauce adds richness and complexity to the sauce. It has a slightly sweet and salty flavor that pairs well with the other ingredients.
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