A sweet, savory, and incredibly fast 20-minute weeknight dinner using budget-friendly ground beef and pantry staples.
Contents
Ingredients
- 1 lb. Ground beef 80/20 or 85/15 recommended
- 1 Box 16 oz Linguini noodles
- 1 Tbsp. Ginger paste
- 5 tsp. Minced garlic
- ½ Cup Beef broth
- ½ Cup Soy sauce low-sodium preferred
- ⅓ Cup Hoisin sauce
- ¼ Cup Brown sugar packed
- Black pepper to taste
- Red pepper flakes to taste
- Optional Garnish: Sliced green onions and toasted sesame seeds
Instructions
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Boil the Noodles: Bring a large pot of salted water to a boil. Cook the linguini noodles according to package instructions until al dente. Drain well and set aside.
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Brown the Meat: In a large skillet or wok over medium-high heat, add the ground beef. Cook until completely browned and no longer pink, breaking it apart as it cooks. Drain any excess fat from the skillet.
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Add Aromatics: Reduce heat to medium. Stir the ginger paste and minced garlic into the beef. Sauté for 1 minute until fragrant.
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Create the Sauce: Pour in the beef broth, soy sauce, hoisin sauce, and brown sugar. Season with black pepper and red pepper flakes to your preference. Stir well to combine.
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Simmer and Thicken: Reduce the heat to low. Let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce reduces and thickens into a glossy glaze.
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Toss and Serve: Add the cooked, drained linguini noodles directly into the skillet with the beef and sauce. Use tongs to toss everything together until the noodles are thoroughly coated.
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Garnish: Remove from heat and serve immediately, topped with freshly sliced green onions and toasted sesame seeds.
Notes
- Vegetable Add-ins: Stir in broccoli, bell peppers, or snap peas during step 3 for added nutrition.
- Storage: Keep in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to loosen the sauce.
