Directions
- 1Bring a large pot of salted water to a boil.
- 2Add the linguine and cook until al dente.
- 3Drain and set aside.
- 4Add the oil to a large pan over medium heat.
- 5Once hot, add the ground beef and mash into small pieces.
- 6When almost cooked through, add the garlic, ginger, maple syrup, soy sauce, hoisin, beef broth, and red pepper flakes, stirring well.
- 7In a small bowl, whisk together the arrowroot/cornstarch and water to form a slurry, then pour that in.
- 8Mix and let cook 2-3 more minutes until the sauce begins to thicken.
- 9Finally, add the linguine to the pot and toss everything to coat well.
- 10Serve and garnish with green onions and chili crisp.
Ingredients
- 0.75 lb linguine
- 2 tsp avocado oil
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1 tb fresh ginger, minced
- 2 tb maple syrup
- 0.33 cup dark soy sauce
- 0.25 cup hoisin sauce
- 0.5 cup beef broth
- 1 tsp crushed red pepper flakes
- 1 tb arrowroot/cornstarch/tapioca
- 3 tb water
- 6 green onions, chopped
- Chili crisp
Equipment
large potlarge pansmall bowl
Tips
- You can use any pasta you want, I'm using gluten-free linguini just to keep it a little lighter.
- Use low sodium soy sauce or tamari if you prefer.
- Adjust red pepper flakes as needed for spice preference.
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