Asian Style Ground Beef and Broccoli With Noodles

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.

• Ready In: 50 mins
• Serves: 3-4

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.