Ingredients

• 1 lb (450 g) ground beef
• 1 Tbsp ginger paste
• 5 tsp minced garlic (about 3–4 cloves)
• ½ cup beef broth
• ½ cup soy sauce
• ¼ cup brown sugar
• ⅓ cup hoisin sauce
• Pepper and red pepper flakes, to taste
• 1 box linguini noodles (about 12–16 oz / 340–450 g)
• Optional for serving: sliced green onions, sesame seeds

How to make

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the linguini to your preference (al dente recommended). Drain well and set aside.
2. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no longer pink. Drain excess fat if needed.
3. Aromatics: Reduce heat to medium. Stir in the ginger paste and minced garlic and sauté 30–60 seconds until fragrant (don’t let the garlic burn).
4. Make the sauce: Add the beef broth, soy sauce, hoisin sauce, and brown sugar. Season with freshly cracked pepper and red pepper flakes to taste. Stir to combine.
5. Simmer: Lower the heat and simmer the mixture, stirring occasionally, for 10–15 minutes until the sauce reduces slightly and thickens to coat the meat.
6. Toss with noodles: Add the drained linguini to the skillet and toss thoroughly so the noodles are evenly coated with the meat and sauce. If the pan is small, combine in a large bowl instead.
7. Serve: Plate and top with sliced green onions and a sprinkle of sesame seeds if desired. Enjoy warm.

Notes & tips

• For more depth, use low-sodium soy sauce and adjust salt at the end.
• If you prefer a saucier dish, add an extra ¼ cup of beef broth while tossing the noodles.
• Swap linguini for chow mein or spaghetti for a slightly different texture.
• To make it quicker, use pre-minced garlic and pre-grated ginger or a jarred ginger paste.