Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
2. Brown the Beef:
While the pasta cooks, heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
3. Create the Sauce:
Add the ginger paste and minced garlic to the skillet with the beef and cook for one minute until fragrant. In a separate bowl or measuring cup, whisk together the soy sauce, beef broth, hoisin sauce, brown sugar, and cornstarch until the sugar and cornstarch are fully dissolved.
4. Simmer and Thicken:
Pour the sauce mixture into the skillet with the beef. Bring to a simmer, stirring constantly. Cook for 2-3 minutes until the sauce has thickened and become glossy.
5. Combine and Toss:
Add the cooked, drained linguine to the skillet with the sauce. Use tongs to toss everything together until the noodles are evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
6. Serve Immediately:
Divide among bowls and garnish with sliced green onions, a sprinkle of sesame seeds, and red pepper flakes for a touch of heat. Enjoy!
Recipe Notes & Tips
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Protein Swap: Ground beef can easily be substituted with ground turkey, chicken, or pork.
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Control the Salt: Since soy and hoisin sauce are salty, taste before adding any extra salt. Using low-sodium soy sauce is a great way to manage the salt level.
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Vegetable Boost: Feel free to add vegetables like shredded carrots, sliced bell peppers, or broccoli florets. Sauté them in the skillet after browning the beef before adding the sauce.
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Spice Level: Adjust the heat to your liking by increasing or omitting the red pepper flakes. A drizzle of sriracha at the end is also a great option.
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