Mongolian Ground Beef Noodles

Bring a large pot of water to a rolling boil. Add 8 oz noodles and cook until just under al dente (1 minute short of package directions). Drain thoroughly, toss with a few drops of oil to prevent sticking, and set aside.

Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 1 lb ground beef and press it across the hot surface. Let it sear undisturbed for 2 to 3 minutes to brown, then break into crumbles and cook for another 5 to 7 minutes until fully browned. Drain excess grease if necessary.

Add 4 cloves minced garlic and 1 tsp grated ginger directly to the hot meat. Stir continuously for 30 seconds until fragrant to bloom the volatile aromatic oils without burning.

Whisk together ⅓ cup low-sodium soy sauce, ⅓ cup brown sugar, ½ cup beef broth, and 1 tbsp hoisin sauce. Pour into the skillet, scraping up any browned bits stuck to the pan, and bring to a gentle simmer.

In a small cup, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Pour slurry into the simmering skillet while stirring constantly. Cook for 1 to 2 minutes until the liquid turns into a thick, glossy, mahogany glaze that coats the beef.

Add the drained noodles to the skillet with the glazed beef. Using tongs, toss dynamically over medium heat for 1 to 2 minutes until every noodle strand is evenly coated in the sticky sauce.

Remove from heat source. Shower with 4 diagonally sliced green onions and 1 tsp sesame seeds. Serve immediately.