Description
Rich beef and silky noodles come together in this Mongolian beef noodle stir-fry, showcasing bold Asian flavors. Simple ingredients and quick cooking make this dish a go-to for satisfying meals you’ll crave often.
Ingredients
Scale
- 1 lb (454 g) ground beef
- 10 oz (283 g) linguine
- 5 cloves garlic, minced
- 4 green onions, sliced
- ⅓ cup (80 ml) brown sugar
- ⅓ cup (80 ml) soy sauce
- 3 tbsps hoisin sauce
- ¼ cup (60 ml) beef broth
- ½ tsp ground ginger
- ½ tsp ground black pepper
- 1 tbsp cornstarch
- 2 tbsps water
- Pinch of red pepper flakes (optional)
Instructions
- Noodle Preparation: Submerge linguine in vigorously boiling water, cooking for 8-10 minutes until perfectly tender. Drain completely and reserve.
- Meat Foundation: Sear ground beef in a spacious skillet over medium-high heat, fragmenting thoroughly until no pink remains. Eliminate excess fat meticulously.
- Aromatic Infusion: Introduce minced garlic to browned beef, sautéing for 60-90 seconds to release intense fragrance while preventing scorching.
- Sauce Composition: Harmonize brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and red pepper flakes into a seamless liquid mixture. Whisk until uniformly blended.
- Thickening Technique: Integrate cornstarch slurry into simmering sauce, stirring consistently to create a velvety, luxurious texture without unwanted clumping.
- Flavor Melding: Simmer sauce for 2-3 minutes, allowing ingredients to converge and develop depth while maintaining gentle movement.
- Final Assembly: Incorporate drained linguine into the richly developed sauce, ensuring comprehensive coating and flavor absorption. Allow brief interaction over reduced heat to marry ingredients completely.
- Presentation: Transfer stir-fry to serving vessels, crown with delicately sliced green onions, and serve immediately while temperatures remain optimal.
Notes
- Pasta Perfection: Cook linguine exactly 8-10 minutes for ideal al dente texture, ensuring noodles remain firm yet tender.
- Fat Management: Thoroughly drain beef’s excess fat to prevent greasy sauce and maintain clean, rich flavor profile.
- Sauce Consistency: Whisk cornstarch slurry slowly and steadily to create smooth, glossy sauce without unwanted lumps.
- Temperature Control: Keep heat moderate while simmering sauce to develop deep flavors without burning delicate ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 14 g
- Sodium: 930 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg