Mongolian Ground Beef Noodles

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.

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.

Add Aromatics: Reduce heat to medium. Stir the ginger paste and minced garlic into the beef. Sauté for 1 minute until fragrant.

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.

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.

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.

Garnish: Remove from heat and serve immediately, topped with freshly sliced green onions and toasted sesame seeds.