Mongolian noodles with minced beef

Step 1: Cooking the noodles: Cook the linguine according to the package instructions until cooked to your liking. Drain well and set aside.
Step 2: Browning the beef: Fry 450g of ground beef in a large skillet or wok over medium-high heat until well browned. Drain off any excess fat.
Step 3: Stir-fry the aromatics: Add 1 tablespoon of ginger paste and 5 teaspoons of minced garlic and stir-fry for one more minute until fragrant.
Step 4: Preparing the sauce: Combine 125ml of beef stock, 125ml of soy sauce, 80ml of hoisin sauce, 60ml of brown sugar, pepper, and red chili flakes to taste. Stir until the sugar is completely dissolved.
Step 5: Thicken the sauce: Reduce the heat to low and simmer the mixture for 10 to 15 minutes until the sauce reduces and thickens slightly.
Step 6: Mix and serve: Stir the cooked linguine into the meat and sauce mixture and mix well. Serve immediately, garnished with green onions and sesame seeds if desired.