Post by M. Hawbaker on Apr 19, 2024 23:15:58 GMT
Ingredients:
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
1 Pinch red pepper flake
10 oz linguine
1 tablespoon cornstarch
2 tablespoons water
4 green onions, sliced
Instructions:
Cook the Pasta: In a large pot, bring water to a boil and cook the linguine according to the package directions until al dente. Drain well and set aside.
Brown the Beef: Heat your large skillet over medium-high heat. Add the ground beef, breaking it up as it cooks until it’s nicely browned and no longer pink. Drain any excess fat if necessary.
Flavor Building: Lower the heat to medium. To the skillet, add the minced garlic and cook until just fragrant, about 1 minute. Be mindful not to burn the garlic.
Sauce Creation: Stir in the soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper flakes, and black pepper. Mix everything together until well combined.
Thicken the Sauce: Dissolve the cornstarch in 2 tablespoons of cold water and stir it into the skillet. Bring the mixture to a gentle boil; the sauce will start to thicken.
Combine and Serve: Add the cooked linguine to the skillet, tossing well to ensure the noodles are fully coated with the sauce. Let the noodles simmer in the sauce for 2-3 minutes to soak up the flavors. Finish by sprinkling sliced green onions on top for a fresh, crisp contrast.
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
1 Pinch red pepper flake
10 oz linguine
1 tablespoon cornstarch
2 tablespoons water
4 green onions, sliced
Instructions:
Cook the Pasta: In a large pot, bring water to a boil and cook the linguine according to the package directions until al dente. Drain well and set aside.
Brown the Beef: Heat your large skillet over medium-high heat. Add the ground beef, breaking it up as it cooks until it’s nicely browned and no longer pink. Drain any excess fat if necessary.
Flavor Building: Lower the heat to medium. To the skillet, add the minced garlic and cook until just fragrant, about 1 minute. Be mindful not to burn the garlic.
Sauce Creation: Stir in the soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper flakes, and black pepper. Mix everything together until well combined.
Thicken the Sauce: Dissolve the cornstarch in 2 tablespoons of cold water and stir it into the skillet. Bring the mixture to a gentle boil; the sauce will start to thicken.
Combine and Serve: Add the cooked linguine to the skillet, tossing well to ensure the noodles are fully coated with the sauce. Let the noodles simmer in the sauce for 2-3 minutes to soak up the flavors. Finish by sprinkling sliced green onions on top for a fresh, crisp contrast.
