MONDAY MORNING RECIPE POST ON A TUESDAY - MONGOLIAN BEEF NOODLES

As it was Memorial Day yesterday, I left this recipe until today.

Here is another one for Mongolian Beef, this time with ground beef and noodles. You can find the other one at this link. I have had this saved for a while and don’t have a link to the original recipe. If I find it, I will add later. It was another excellent choice, a 10 out of 10 from both of us and there are enough for seconds tomorrow. Definitely another keeper. We actually liked this sauce better, even though that last one was excellent, and if you compare the ingredients, you will see the difference. We changed the noodles to what we already had in the pantry, but we had all the other ingredients on hand. Along with the sliced green onions for the garnish, we sprinkled a few drops of Siracha over the top of our individual servings at the table, but this is entirely optional.

Mongolian Ground Beef Noodles 

1 pound ground beef 

5 cloves garlic, minced 

1/3 cup brown sugar 

1/4 cup beef broth 

1/3 cup soy sauce 

3 tablespoons hoisin sauce 

1/2 teaspoon ground ginger 

1/2 teaspoon ground black pepper 

Pinch of red pepper flakes, also optional if you like a spicy kick

10 ounces linguine 

1 tablespoon cornstarch 

2 tablespoons water 

4 green onions, sliced for garnish

Cook the linguini according to package instructions in a large pot of boiling water. Carefully drain and set aside. 

Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain any excess fat. 

Next, add the minced garlic to the beef and cook for 1 minute until garlic becomes fragrant.

Pour in soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper and red pepper flakes (if using). Stir well to combine.

In a small bowl mix the cornstarch with the 2 tablespoons cold water and blend until smooth. Stir this mixture into the skillet with the beef and sauce.

Allow to simmer gently until the sauce thickens to how you like it.

Add the noodles to the skillet with the beef and sauce. Toss together until the noodles are fully coated with the sauce.

Let them simmer together for a few minutes to absorb the flavors.

Serve with the sliced green onions. As I mentioned earlier, I also used Siracha because we both enjoy a little heat. 

These are the noodles we used.  They are described as a wide-ribbon egg pasta, and are made in Italy under Wegman’s brandname. Lots of other brands with the same type of noodles I’m sure (it is the first time we have used papardelle). Wegman’s is hubby’s favorite supermarket, though we shop at several others. Living in this busy area there are many to choose from. Hubby picked them up a couple of shopping trips ago. They were very good and we still have half left in the packet. 

It would have been nice to add a little chopped cilantro over the top for a bit more color. Not everyone likes cilantro I know, but maybe Thai basil or even chopped parsley.

If I have missed anything out or you have any questions or suggestions, let me know in the comments and I will do my best to answer them.

Thanks for visiting and have a great day!