Easy Ground Beef Noodles
Quick and flavorful Asian-style ground beef noodles that taste better than takeout. Ready in just 25 minutes with simple pantry ingredients!
Ingredients
- 1 pound ground beef 85/15 for best flavor balance
- 12 ounces linguine pasta any long noodle works well
- 1/3 cup soy sauce low-sodium option reduces saltiness
- 1/4 cup brown sugar packed measurement
- 1/2 cup beef broth
- 4 cloves fresh garlic minced finely
- 1/2 teaspoon ground ginger fresh ginger also works
- 3 tablespoons hoisin sauce
- 1/2 teaspoon red pepper flakes optional, adjust for heat preference
- 1/2 teaspoon black pepper freshly ground tastes best
- 1 tablespoon cornstarch essential for sauce thickening
- 2 tablespoons water for cornstarch slurry
- 2 tablespoons vegetable oil for cooking the beef
- 4 stalks green onions sliced for garnish
- 1 tablespoon sesame seeds optional finishing touch
Instructions
- Fill a large pot with water and add a couple tablespoons of salt. Bring to a rolling boil over high heat. Add linguine and cook according to package directions until al dente (8-10 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
- While pasta cooks, heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add ground beef and break it up with a wooden spoon into small pieces. Cook for 5-6 minutes, stirring occasionally, until no pink remains and edges are crispy. Drain off most of the fat, leaving about 1 tablespoon behind.
- Add minced garlic to the beef and stir constantly for 30 seconds until fragrant. Watch carefully to prevent burning.
- Pour in soy sauce, beef broth, and hoisin sauce. Add brown sugar, ground ginger, black pepper, and red pepper flakes. Stir everything together and let bubble and simmer for 2-3 minutes until sauce reduces and flavors meld.
- In a small bowl, whisk together cornstarch and cold water until smooth with no lumps. Pour this slurry into the skillet while stirring constantly. Continue stirring for 1-2 minutes until sauce becomes glossy and thick.
- Add drained pasta to the skillet. Using tongs or two forks, toss everything together until every strand is coated with sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Remove from heat and let rest for 2-3 minutes. Top with sliced green onions and sesame seeds. Serve immediately.
Notes
Storage: Store leftovers in an airtight container for up to 4 days in the fridge. Reheat with a splash of beef broth or water to loosen the sauce.
Variations: Swap ground beef for ground turkey or chicken. Add vegetables like snap peas, broccoli, or bell peppers during the last 3-4 minutes of cooking. Use rice noodles or zucchini noodles for a different texture.
Tips: Use fresh garlic instead of jarred for best flavor. Don't skip the resting time at the end - it allows noodles to absorb the sauce. Taste sauce before adding noodles to adjust seasoning.