Mongolian Ground Beef Noodles

Cook 8 oz of spaghetti or lo mein noodles in boiling salted water according to package directions until al dente. Drain well, toss with a few drops of oil to prevent sticking, and set aside.

Heat a large skillet or wok over medium-high heat. Add 1 lb lean ground beef, breaking it up with a wooden spoon into bite-sized crumbles. Cook for 5 to 7 minutes until fully browned. Drain any excess fat from the pan.

Add 3 minced garlic cloves and 1 tbsp freshly grated ginger directly to the hot beef. Sauté and stir continuously for 60 seconds until fragrant.

Pour in ½ cup soy sauce, ¼ cup packed brown sugar, and 2 tbsp hoisin sauce. Stir well to dissolve the sugar. Bring to a gentle simmer and let cook for 2 to 3 minutes until the sauce slightly reduces and turns glossy.

Add the cooked noodles directly into the bubbling skillet. Using tongs, toss continuously for 2 minutes until every noodle strand is evenly coated in the sticky, caramelized sauce.

Remove from heat. Drizzle with 1 tsp toasted sesame oil, top with sliced green onions, and finish with toasted sesame seeds or red pepper flakes if desired. Serve hot.