Asian Style Ground Beef and Broccoli With Noodles |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Since the beef broth, black bean sauce and soy sauce have a high salt content, I advise not to add in any salt to this recipe. Asian soba noodles can be substituted for the spaghetti if desired. Feel free to add in other veggies too. Ingredients:
7 cups fresh broccoli florets (uncooked and cut into small florets) |
1 (10 ounce) can mushrooms (drained, or save the juice) |
1/2 cup water (or use the water from the canned mushrooms to make 1/2 cup) |
2 cups beef broth (low sodium if possible) |
3 tablespoons chinese black bean garlic sauce (or to taste) |
2 tablespoons cornstarch |
1/2 lb uncooked spaghetti |
1 tablespoon vegetable oil |
1/2 lb extra lean ground beef |
2 tablespoons fresh minced garlic (or to taste) |
1 medium onion, thinly sliced |
2 teaspoons dried chili pepper flakes (or to taste) |
black pepper |
salt (optional) |
soy sauce (optional) |
Directions:
1. Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
2. In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
3. Heat oil in the same pot that was used to boil the spaghetti.
4. Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
5. Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
6. Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
7. Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
8. Add in soy sauce to taste if desired.
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