Ground Beef Mongolian Noodles Recipe

1 pound of lean ground beef beef
4 teaspoons of minced ginger
6 cloves of minced garlic
½ cup of brown sugar (can be reduced to 1/3 or 1/4 cup)
½ cup of beef broth
½ cup of low-sodium soy sauce
4 tablespoons of hoisin sauce (if low-sodium is available, it’s recommended)

½ teaspoon of ground black pepper
½ teaspoon of red pepper flakes (optional)
10 ounces of noodles (linguine, fettuccine, or spaghetti)
1 tablespoon of cornstarch
2 tablespoons of 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 during the last 2 minutes of browning the ground beef beef. Break up the meat as it cooks.

While the ground beef is cooking, prepare the pasta according to the package instructions. (It’s recommended not to salt the water.) Drain the cooked pasta.
Drain the ground beef and return it to the skillet. Add soy sauce, beef broth, brown sugar, red pepper flakes, pepper, and hoisin sauce. Stir to combine.

Dissolve cornstarch in water and add it to the ground beef mixture. Stir and bring the mixture to a low boil. Once the sauce has slightly thickened, 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, garnished with sliced green onions. Enjoy your delicious Ground Beef Mongolian Noodles!

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