Ingredients
Scale
- 1 lb 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 (optional)
- 10 oz linguine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 green onions, sliced for garnish
Instructions
- Cook the Pasta
- Boil the linguine according to the package instructions until al dente. Drain and set aside.
- Brown the Ground Beef
- In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain excess fat.
- Add Aromatics and Sauces
- Add minced garlic to the beef and sauté for 1 minute until fragrant. Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, and black pepper. Add red pepper flakes if you like a spicy kick.
- Thicken the Sauce
- Mix the cornstarch and water in a small bowl to create a slurry. Pour into the skillet and stir until the sauce thickens, about 2-3 minutes.
- Combine Pasta and Sauce
- Add the cooked linguine to the skillet and toss until well-coated in the sauce.
- Garnish and Serve
- Top with sliced green onions and serve hot.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Feel free to substitute linguine with other noodles, such as spaghetti or rice noodles.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
- To make this gluten-free, use gluten-free noodles and substitute soy and hoisin sauce with their gluten-free versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired