Ingredients:

  • 1 lb lean ground beef
  • 10 oz dry ramen or lo mein noodles
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup dark brown sugar, packed
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 0.5 tsp red pepper flakes
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1 bunch green onions, sliced

Instructions:

  1. Boil the noodles in a large pot of unsalted water, draining them 1 minute before the package directions suggest to ensure they remain springy.
  2. In a small bowl, whisk together 0.5 cup soy sauce, 0.5 cup brown sugar, 2 tbsp hoisin, 1 tbsp cornstarch, and the red pepper flakes until the sugar is dissolved.
  3. Heat neutral oil in a large skillet over medium-high heat until it shimmers and wisps of smoke appear. Add the ground beef in large chunks and cook undisturbed for 3 minutes to achieve a deep mahogany sear.
  4. Break up the beef into crumbles and continue cooking until fully browned. Stir in 1 tbsp grated ginger and 4 cloves minced garlic. Cook for 1 minute until the aroma fills the room.
  5. Pour the prepared sauce over the beef. Stir and simmer for 1-2 minutes until the sauce thickens and becomes glossy.
  6. Add the cooked noodles and the sliced green onions to the skillet. Use tongs to toss everything together for 1 minute, allowing the noodles to absorb the sauce.
  7. Drizzle 1 tsp toasted sesame oil over the top and stir one last time.