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Szechuan Noodles With Spicy Beef Sauce

Szechuan Noodles With Spicy Beef Sauce created by Jonathan Melendez

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
  • Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
  • Combine cornstarch and beef broth, whisking until smooth.
  • Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  • Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  • Stir in ground beef.
  • Toss with hot cooked pasta, and sprinkle with sliced green onions.
  • Yield: 4 servings.
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!"
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  1. Peggy S.
    To give your noodles more of an Asian tooth, add a wee bit of baking soda to the boiling water! (I lived in Hawaii for 15 yrs and learned this trick from other relocated islanders!)
    Reply
  2. lam20674
    This is awesome! I used a full can of broth so I didn't waste any and added some broccoli slaw with onions. Will be making aging ??
    Reply
  3. c c.1337
    How do I print off recipe
    Replies 1
  4. Maven in the Making
    Very good. Simple and fast. Uses things I usually have on hand - a big plus!
    Reply
  5. Kylie T.
    I’ve been making this near on 10 years according to all my reviews below and we still love it and eat it regularly... I usually always make a double batch (2kgs beef mince)....I always use the garlic, ginger and sesame oil, never the red flakes tho (I’m not a fan of hot!), but I sometimes mix the full beef stock up with beef/vege (2 beef/1 vege oxo cube to a 2 and 1/2 cups water) or 2 beef/1chicken (it’s still soo goood), and I always use 3-4 big tblspn dollops of oyster sauce and only 1-2 smaller of Hoison as I prefer the umami/savoury flavour rather than the sickly sweet hoison taste...however, I use either normal soy or sweet soy depending on what I feel like or have, 2-3 nice tblspn big squirts. (I also use flour not cornstarch, no difference). I also like to sometimes add MSG cos it rounds out the flavour in every dish and I just love MSG (it’s beautiful in a chicken stock/cream mac n cheese too, try it, you’ll see!) I also always use udon noodles and don’t forget the spring onion and dribble of sesame to serve, alongside crusty garlic bread, yum!
    • Review photo by Kylie T.
    Reply
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