This formula for Mongolian Ground Beef Noodles came to fruition as a push to wipe out the wash room after the special seasons. Much to my dismay it would immediately turn into a family top choice!
Each January, I will not go to the supermarket until my cooler and storeroom are drained to the point I can not, at this point set up a dinner.
Truth be told, I have not been to the supermarket yet once since December fifteenth. We have been eating on all that we have — and hence, I had the option to make this delightful new dish for my family.
Ingredients
- 4 tsp minced ginger
- 1 lb. lean ground beef
- 6 cloves garlic, minced
- 1/2 cup of beef broth
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/2 tsp red pepper flakes
- 6 tbsp hoisin sauce
- 1/2 tsp black pepper
- 4 green onions, diced for garnish
- 1 box of Linguine Noodles
- Toasted Sesame Seeds for garnish
Instructions
- In a medium skillet with high sides on the stovetop, brown the ground beef along with the ginger and garlic until beef is cooked through. Use the back of a wooden spoon to make sure meat is broken up well. Drain any fat and return the pan to the stovetop.
- While the ground beef is cooking, get a pot of water started for your pasta noodles. Be sure to salt the water well so that your noodles soak up that flavor.
- Combine the remaining ingredients -- the soy sauce, beef broth brown sugar, red pepper flakes, pepper, and hoisin sauce in a small dish and pour into ground beef mixture.
- Let them saute in the pan for about 3 minutes to allow the ground beef to absorb the flavors.
- Once your pasta is done cooking, transfer the noodles to the ground beef mixture. Mix thoroughly and allow to cook for a couple of more minutes to allow the sauce to thicken.
- Top with green onions and toasted sesame seeds for the perfect noodle dish!
source: jenaroundtheworld.com
