Mongolian Ground Beef and Noodles turns pantry sauce ingredients, browned beef, and linguine into a glossy sweet-savory dinner in 20 minutes. Reserved pasta water is the quiet essential: it helps the thickened sauce spread across every strand without diluting its character.
The recipe serves 4. Because the pasta and beef components move quickly, measure the sauce and mix the cornstarch slurry before combining everything. That preparation keeps the garlic fragrant, the linguine al dente, and the final sauce smooth.
Mongolian Ground Beef and Noodles Ingredients
Use 1 pound ground beef, 12 ounces linguine, 4 to 5 minced garlic cloves, and reserve up to 2 cups pasta water before draining.
For the sauce, measure 1 teaspoon ginger paste or dried ginger, ¼ cup soy sauce, ¼ cup brown sugar, 3 tablespoons hoisin sauce, ½ teaspoon black pepper, and optional red pepper flakes. Mix 1 tablespoon cornstarch with 2 tablespoons cold water for the slurry. Optional garnishes are 2 to 3 sliced green onions and 1 to 2 teaspoons sesame seeds.
If you enjoy this recipe, you may also like Cajun Shrimp Rice Casserole.
How to Make Mongolian Ground Beef and Noodles
- Cook the linguine in boiling water until al dente according to its package. Before draining, reserve 2 cups pasta water.
- Meanwhile, brown the ground beef with the minced garlic in a large skillet. Break it into small pieces and drain excess grease.
- Add ginger, soy sauce, brown sugar, hoisin sauce, black pepper, and optional red pepper flakes. Stir and cook for 1 minute.
- Stir together cornstarch and 2 tablespoons cold water until smooth. Add the slurry and simmer the sauce for 2 to 3 minutes.
- Add drained linguine and 1 cup reserved pasta water. Toss until coated, adding more reserved water only as needed.
- Serve with optional sliced green onions and sesame seeds.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook the Linguine to Al Dente
Brown Beef and Garlic Together
Balance the Mongolian-Style Sauce
Thicken for Two to Three Minutes
Start With One Cup Pasta Water
Toss Without Breaking the Noodles
Garnish and Divide Into Four
Store and Reheat With Reserved Moisture
Conclusion
Cook 12 ounces linguine al dente and reserve 2 cups pasta water. Brown beef with garlic, add the measured sauce for 1 minute, and thicken with the cold cornstarch slurry for 2 to 3 minutes. Toss with the noodles and 1 cup pasta water, adding more only as needed.
Frequently Asked Questions
- → How much pasta water should I reserve?
Reserve 2 cups before draining, then begin the sauce with 1 cup and add more only as needed.
- → Can I use dried ginger instead of ginger paste?
Yes. Use 1 teaspoon of either ginger paste or dried ginger.
- → How long should the cornstarch slurry simmer?
Let it simmer in the sauce for 2 to 3 minutes.
- → How many servings does the recipe make?
It makes 4 servings and takes about 20 minutes total.