Step by step

Method

5 steps

1. 1

   Bring a pot of water to a boil and cook 8 oz thin wheat noodles, spaghetti, or Chinese egg noodles until just tender (check the package, usually 4–8 minutes). Drain and keep warm — a drizzle of oil keeps them from sticking.

2. 2

   In a large skillet over medium-high heat, brown 1 lb ground beef, breaking it up, until no pink remains and some bits take color, 6–8 minutes. Drain excess fat and transfer the beef to a bowl.

3. 3

   Add 1–2 tablespoons toasted sesame oil to the same pan. Stir-fry 1½ cups finely chopped onion, 2 minced garlic cloves, 1½ teaspoons minced fresh ginger, and ½–1½ teaspoons crushed red pepper flakes until the onion softens and smells toasty, 3–4 minutes.

4. 4

   Whisk 2 tablespoons cornstarch into 2 cups low-sodium beef broth until smooth. Pour into the pan with ¾ cup hoisin sauce (start with ½ cup if you prefer less sweet) and ⅓ cup soy sauce. Bring to a boil, stirring, and cook about 1 minute until glossy and thick enough to coat a spoon.

5. 5

   Stir the beef back in until heated through. Toss with the hot noodles, pile into bowls, and finish with 2 thinly sliced green onions. You want savory-spicy beef sauce clinging to every noodle — not a watery broth or candy-sweet hoisin sludge.