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Mongolian Ground Beef Noodle Skillet with vibrant vegetables and tender noodles

Mongolian Ground Beef Noodle Skillet

This Mongolian Ground Beef Noodle Skillet combines savory-sweet sauce with garlicky beef and linguine for an easy, flavorful one-pan meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mongolian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (80/20) For flavor; leaner if you drain well
  • 10 oz linguine (or spaghetti, lo mein, or rice noodles)
  • 4 cloves garlic, minced Adds essential aroma
  • 1/3 cup brown sugar Dark or light; balances soy
  • 1/4 cup beef broth (or water)
  • 1/3 cup soy sauce Use low-sodium if preferred
  • 3 tablespoons hoisin sauce Adds depth and glossy texture
  • 1/2 teaspoon ground ginger Or 1 teaspoon fresh grated
  • 1/2 teaspoon ground black pepper
  • 1 pinch red pepper flakes (optional) Adds heat
  • 1 tablespoon cornstarch For slurry to thicken
  • 2 tablespoons water For slurry to thicken
  • 4 green onions sliced—garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook linguine until al dente following package directions. Drain and set aside.
  2. Heat a large skillet over medium. Add ground beef and cook, breaking it up, until no pink remains, about 6–8 minutes. Drain excess fat if necessary.
  3. Stir the minced garlic into the beef and sauté for 30–60 seconds until fragrant—don’t let it burn.
Cooking
  1. Add brown sugar, beef broth (or water), soy sauce, hoisin, ground ginger, black pepper, and red pepper flakes if using. Stir and let the sauce come to a gentle simmer for 1–2 minutes.
  2. Whisk cornstarch with 2 tablespoons water to make a smooth slurry. Pour into the skillet and stir continuously until the sauce thickens, about 2–3 minutes.
  3. Add the cooked linguine to the skillet. Toss thoroughly so the noodles are coated and absorb some sauce. Cook for 1–2 minutes more to marry flavors.
Serving
  1. Plate immediately and sprinkle with sliced green onions. Serve hot.

Notes

Store leftovers in an airtight container for 3–4 days. Reheat in a skillet with a splash of water or broth.