Ingredients: |
Ingredients: 1 pound lean ground beef
4 teaspoons, minced ginger
6 cloves garlic, minced
4 carrots, peeled and sliced
mushrooms
1/2 cup low sodium soy sauce
1/2 cup beef broth
2 tablespoons brown sugar
6 tablespoons hoisin sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 box Linguine Noodles
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Directions: |
Directions:Instant Pot
In the insert pot of the Instant Pot, Use the sauté function to brown the ground beef along with the ginger and garlic until beef is cooked through. Turn off sauté function and drain grease if necessary. Add vegetables.
Combine the remaining ingredients -- the soy sauce, beef broth brown sugar, red pepper flakes, pepper, and hoisin sauce in a small dish and pour into ground beef mixture and linguine. Stir to combine.
Place the lid on the Instant Pot and set the vent to the "sealed" position.
Using the manual setting, select a 5-minute cook time.
After cook time is complete, allow a 10-minute natural pressure release followed by a quick release.
Stove Top
In a medium skillet with high sides on the stovetop, brown the ground beef along with the ginger and garlic until beef is cooked through. Use the back of a wooden spoon to make sure meat is broken up well. Drain any fat and return the pan to the stovetop.
While the ground beef is cooking, get a pot of water started for your pasta noodles. Be sure to salt the water well so that your noodles soak up that flavor.
Combine the remaining ingredients -- the soy sauce, beef broth brown sugar, red pepper flakes, pepper, and hoisin sauce in a small dish and pour into ground beef mixture.
Let them sauté in the pan for about 3 minutes to allow the ground beef to absorb the flavors.
Once your pasta is done cooking, transfer the noodles to the ground beef mixture. Mix thoroughly and allow to cook for a couple of more minutes to allow the sauce to thicken. |
This recipe for Mongolian Ground Beef Noodles is from