Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups shredded carrots
  • 2 cups sliced snap peas
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup beef broth (low sodium)
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1/2 tsp red pepper flakes
  • 12 oz linguine noodles
  • 2 tbsp vegetable oil
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, beef broth, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and cornstarch until the cornstarch is completely dissolved.
  2. Cook the noodles in salted water according to package directions, removing them 1 minute before they are al dente so they can finish cooking in the sauce.
  3. Heat vegetable oil in a large wok or cast-iron skillet over medium-high heat. Add the ground beef and let it sit undisturbed for 3–4 minutes to develop a dark, crispy crust.
  4. Break the beef apart and stir in the minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
  5. Add the shredded carrots and snap peas to the skillet. Sauté for 3 minutes until the vegetables are vibrant but still crisp.
  6. Add the cooked noodles and the whisked glaze to the skillet. Toss everything together over medium-high heat until the sauce thickens and coats the noodles evenly.
  7. Garnish with sliced green onions and toasted sesame seeds before serving.