Ground Beef Mongolian Noodles

Instructions
1. Brown the ground beef:
In a large, high-sided skillet, cook the ground beef over medium-high heat until browned, breaking it apart as it cooks. In the last 2 minutes, add the minced ginger and garlic, stirring well to release their aromas.

2. Cook the noodles:
While the beef cooks, prepare the noodles according to the package instructions. It’s recommended not to salt the water to balance the soy sauce saltiness. Drain the noodles once cooked.

3. Combine sauce ingredients:
Drain excess fat from the beef if necessary, then return the beef to the skillet. Add the soy sauce, beef broth, brown sugar, red pepper flakes (if using), black pepper, and hoisin sauce. Stir well to combine.

4. Thicken the sauce:
In a small bowl, dissolve the cornstarch in water to create a slurry. Add this to the skillet and bring the mixture to a low boil. Stir frequently until the sauce thickens slightly.

5. Mix noodles with sauce:
Add the drained noodles to the skillet with the beef and sauce. Toss everything together to coat the noodles evenly.

6. Let flavors meld:
Allow the noodles to sit in the sauce for a few minutes so they absorb the flavors.

7. Serve:
Garnish with sliced green onions and serve hot.

Tips
Adjust the brown sugar to your preferred sweetness level.

Use low-sodium soy and hoisin sauces to control saltiness.

For extra veggies, add sautéed bell peppers, snap peas, or broccoli.