Ingredients

• 1 lb ground beef
• 1 tbsp ginger paste (or 1 tbsp fresh grated ginger)
• 5 tsp minced garlic (about 3–4 cloves)
• ½ cup beef broth
• ½ cup soy sauce
• ¼ cup packed brown sugar
• ⅓ cup hoisin sauce
• Pepper and red pepper flakes, to taste
• 1 box linguine noodles (about 12–16 oz)
• Optional garnish: sliced green onions, toasted sesame seeds

Instructions

1. Cook the noodles: Prepare linguine according to package directions until al dente. Drain and set aside.
2. Brown the beef: In a large skillet over medium-high heat, add the ground beef and cook, breaking it up, until fully browned and no longer pink. Drain excess fat if desired.
3. Add aromatics: Stir in ginger paste and minced garlic; sauté about 1 minute until fragrant.
4. Make the sauce: Add beef broth, soy sauce, hoisin sauce, brown sugar, and season with black pepper and red pepper flakes to taste. Reduce heat to low and simmer 10–15 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
5. Toss with pasta: Add the cooked linguine to the skillet and toss thoroughly to coat the noodles in the sauce and distribute the beef.
6. Serve: Plate and top with sliced green onions and toasted sesame seeds if using. Serve immediately.

Serving Suggestions

Serve with steamed broccoli, a simple cucumber salad, or extra green onions. Leftovers reheat well—add a splash of water when warming to keep the noodles saucy.