Recipe by cooking for boys!!!
This is a great recipe that uses up ingredients that I always have on hand. I often switch the ground beef for ground turkey and I like to use whole wheat egg noodles instead of the Chinese noodles. I found this recipe in a Canadian Living cookbook called "Make it Tonight".
Top Review by Irmgard
I made this for dinner tonight and we quite enjoyed it, apart from the fact that my husband complained about it having carrots in it! I found 8 oz. of sliced mushrooms was sufficient to make this recipe, as well as only using half the package of Chinese noodles. I also found it is better to precook the noodles as they initially were quite hard when I went to taste if the dish was ready to serve. I added some water to the dish and let it cook a bit longer so that the noodles would soften more. After that, it was great. I have enough left over for a second meal.
- 1 tablespoon vegetable oil
- 1 lb lean ground beef
- 3 garlic cloves, minced
- 3 cups sliced mushrooms
- 2 carrots, thinly sliced
- 1 sweet red pepper, sliced
- 1 cup beef stock
- 1⁄3 cup hoisin sauce
- 3 tablespoons soy sauce
- 1 teaspoon hot pepper sauce (optional)
- 1 (450 g) packageprecooked chinese noodles
- 1 tablespoon cornstarch
- 2 cups bean sprouts
- 2 green onions, chopped
Directions See How It's Made
- In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes.
- Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
- Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute.
- Serve topped with bean sprouts and green onion.