Description
Mongolian Beef Noodle Stir-Fry brings sizzling Asian flavors to your dinner table with bold, quick-cooking magic. Tender beef strips and silky noodles dance in a savory sauce that will make your taste buds travel straight to street markets of Beijing.
Ingredients
Scale
Main Proteins:
- 1 lb (454 g) ground beef
- 10 oz (283 g) linguine
Seasonings and Sauces:
- ⅓ cup (80 ml) brown sugar
- ⅓ cup (80 ml) soy sauce
- 3 tablespoons hoisin sauce
- ¼ cup (60 ml) beef broth
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- Pinch of red pepper flakes (optional)
Aromatics and Garnish:
- 5 cloves garlic, minced
- 4 green onions, sliced
Instructions
- Bring a large pot of water to a rolling boil and cook linguine for 8-10 minutes until al dente (approximately 453 grams or ). Drain pasta thoroughly and set aside.
- Place a spacious skillet over medium-high heat and add ground beef. Break down the meat while cooking, ensuring no pink remains visible. Drain excess fat completely.
- Introduce minced garlic to the beef and sauté for 60-90 seconds until aromatic, stirring continuously to prevent burning.
- Craft the sauce by blending brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and optional red pepper flakes. Whisk ingredients until smoothly incorporated.
- Create a cornstarch slurry by mixing cold water with cornstarch. Gradually pour into the simmering sauce, stirring consistently to prevent lumps and achieve a silky consistency.
- Allow sauce to gently bubble and thicken for 2-3 minutes, stirring occasionally to prevent scorching.
- Fold drained linguine into the sauce, ensuring each strand is luxuriously coated. Let noodles absorb flavors for an additional 2-3 minutes over low heat.
- Transfer stir-fry to serving dishes and garnish with finely sliced green onions. Serve immediately while piping hot.
Notes
- Quickly drain pasta to prevent overcooking and maintain perfect texture for absorbing rich sauce.
- Brown beef thoroughly to develop deep, caramelized flavors and eliminate excess grease for a cleaner taste.
- Create flavor-packed sauce by balancing sweet brown sugar with savory soy sauce and aromatic spices.
- Use cornstarch slurry technique to achieve glossy, restaurant-quality sauce consistency without lumps.
- Let noodles soak in sauce for maximum flavor absorption, transforming a simple dish into a delectable meal.
- Sprinkle fresh green onions just before serving to add bright, zesty crunch and vibrant color contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 585 kcal
- Sugar: 18 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg