Asian Style Ground Beef and Broccoli With Noodles

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READY IN: 50mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 7
    cups fresh broccoli florets (uncooked and cut into small florets)
  • 1
    (10 ounce) can mushrooms (drained, or save the juice)
  • 12
    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
  • 12
    lb uncooked spaghetti
  • 1
    tablespoon vegetable oil
  • 12
    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)
  • salt (optional)
  • soy sauce (optional)
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DIRECTIONS

  • 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.
  • In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
  • Heat oil in the same pot that was used to boil the spaghetti.
  • Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
  • 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).
  • Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
  • Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
  • Add in soy sauce to taste if desired.
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