Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp hoisin sauce
  • 1 tsp cornstarch
  • 1/2 cup beef broth
  • 1 tsp red pepper flakes
  • 2 lbs lean ground beef
  • 1 lb linguine or thick rice noodles
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 3 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, hoisin, beef broth, cornstarch, and red pepper flakes until the sugar and cornstarch are completely dissolved.
  2. Heat vegetable oil in a 12-inch cast iron skillet or large wok over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and slightly crispy on the edges (about 5-7 minutes). Drain excess fat if necessary.
  3. Stir in the minced garlic and grated ginger; sauté for 60-90 seconds until aromatic and the garlic is golden.
  4. Pour the prepared glaze mixture over the browned beef. Stir constantly for 2-3 minutes until the sauce bubbles and thickens into a glossy, mahogany-colored syrup.
  5. Add the cooked, drained noodles to the skillet and toss until every strand is evenly coated in the sauce.
  6. Garnish with thinly sliced green onions and toasted sesame seeds before serving.