Description
A flavorful and quick dish combining juicy ground beef, tender noodles, and a savory sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb ground beef (≈ 450 g)
- 8–10 oz noodles (rice noodles, lo mein, or spaghetti) (≈ 225‑285 g)
- 3‑4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ cup low‑sodium soy sauce
- 2‑3 tablespoons hoisin sauce
- ¼ cup beef broth (or water)
- ¼ cup brown sugar
- 1 tablespoon cornstarch (mixed with cold water as slurry)
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon black pepper
- Green onions, sliced, for garnish
- Sesame seeds, for garnish (optional)
- Oil for cooking
Instructions
- Bring a large pot of water to boil. Cook noodles according to package directions; drain and set aside.
- In a large skillet or wok over medium‑high heat, cook the ground beef, breaking it up, until browned and cooked through. Drain off excess fat if needed.
- Add garlic and ginger, sauté briefly until fragrant (about 1 minute).
- Stir in soy sauce, hoisin sauce, beef broth, brown sugar, red pepper flakes, and black pepper. Mix well.
- Add the cornstarch slurry to the sauce, stir, and let simmer until the sauce thickens (about 2‑3 minutes).
- Add the cooked noodles; toss everything together so noodles are fully coated in the sauce. Heat through for a minute or two.
- Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot.
Notes
Store leftovers in airtight containers in the fridge for about 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg