Mongolian Ground Beef Noodles!

Cook the noodles according to the package directions. Drain and set aside.
In a large skillet over medium-high heat, heat the oil. Add the ground beef and cook until browned, about 5–7 minutes. Drain excess grease if needed.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, brown sugar, beef broth, and hoisin sauce.
Pour the sauce into the skillet and bring it to a gentle simmer.

In a separate bowl, mix the cornstarch and water until smooth. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens.
Add the cooked noodles to the skillet and toss until evenly coated with the sauce.
Sprinkle with sliced green onions and sesame seeds before serving.
Optional Add-Ins
Broccoli florets
Sliced bell peppers
Snow peas
Shredded carrots
Mushrooms

Cook the vegetables until just tender before adding the sauce.

Tips
Ground turkey or ground chicken can be substituted for the beef.
Use low-sodium soy sauce to better control the saltiness.
For extra heat, add a drizzle of sriracha or more red pepper flakes.
Leftovers keep well in the refrigerator for up to 3 days and reheat easily in a skillet or microwave.

Serve with a side of steamed vegetables or a simple cucumber salad for a complete meal.

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