I know a lot of people who use pasta night as their go to quick dinner, so I want to throw this recipe in your mix. It’s super quick and easy to make not to mention a nice swap up to the Italian pasta dinners. You can easily adjust the spice to fit your level of heat.
Ground Beef Mongolian Noodles
(Adapted from Call Me PMC)
1 pound lean ground beef
4 teaspoons ginger minced
6 cloves garlic minced
½ cup brown sugar
½ cup beef broth
½ cup soy sauce low sodium
4 tablespoons hoisin sauce if you can find low-sodium, I recommend it.
½ teaspoon ground black pepper
½ teaspoon red pepper flakes optional
10 ounces noodles linguine, fettuccine, or spaghetti
1 tablespoon cornstarch
2 tablespoons water
4 medium green onions sliced
In a large skillet with high sides brown the ground beef on the stovetop. Add the ginger and garlic the last 2 minutes of browning the ground beef. Break up the meat as it cooks.
While the ground beef is cooking, cook the pasta according to the package instructions. (I recommend you do not salt the water.) Drain.
Drain the ground beef and return it to the skillet along with the soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.
Dissolve the cornstarch in the water and add it to the ground beef mixture. Stir and bring the mixture to a low boil. After the sauce has thickened slightly add the drained noodles to the beef mixture. Stir to combine.
Allow the noodles to sit in the sauce for a few minutes to absorb flavor. Serve hot with a garnish of sliced green onions.
