Description
One rainy night in Seattle, I curled up with a box of Mongolian beef takeout and fell in love—with the sauce, the spice, the comfort. But after a week of “treating myself,” reality (and my jeans) hit. I didn’t want to give up that flavor—just upgrade it. And friends, I did. This protein-packed version hits all the right notes: sticky-sweet, garlicky, umami-rich, and ready in 30 minutes. It’s cozy takeout vibes with a glow-up. Let’s stir up some joy!
Ingredients
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8 oz linguine noodles
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1.5 lb lean ground beef (93%)
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Salt & pepper, to taste
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6 garlic cloves, minced
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4 tsp fresh grated ginger
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4 green onions, sliced (greens reserved for garnish)
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3 tbsp brown sugar (or coconut sugar)
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½ cup low-sodium beef broth
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3 tbsp hoisin sauce
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½ cup low-sodium soy sauce
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1 tbsp cornstarch + ¼ cup water (mixed)
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¼ tsp red pepper flakes (optional)
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Avocado oil spray or neutral oil
Instructions
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Cook Noodles: Boil linguine until al dente. Drain and toss with a bit of oil—no rinsing!
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Brown Beef: In a large skillet, heat oil and cook beef with salt and pepper until browned.
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Add Aromatics: Push beef aside. Sauté garlic, ginger, and onion whites for 2 mins. Mix together.
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Make Sauce: Stir in sugar, broth, hoisin, soy sauce. Simmer 3–5 mins. Taste and adjust.
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Thicken Sauce: Add cornstarch mixture. Stir until thick and glossy (1–2 mins).
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Toss Noodles: Add noodles, toss to coat evenly. Garnish with green onion tops and chili flakes.
Notes
Use whole wheat noodles or zoodles for a fiber boost.
Let beef sear undisturbed for crispy texture.
Make extra sauce—it’s gold on rice, too!
Leftovers? Store airtight for 4 days or freeze for 1 month.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 460 kcal per serving
- Carbohydrates: 35g
- Protein: 40g