Szechuan Noodles With Spicy Beef Sauce
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:
- 1 lb ground beef
- 1 1⁄2 cups chopped onions
- 2 teaspoons minced garlic
- 1 1⁄2 teaspoons minced fresh ginger
- 1⁄2 - 1 1⁄2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 3⁄4 cup beef broth
- 1⁄3 cup hoisin sauce
- 2 tablespoons soy sauce
- 8 ounces vermicelli, cooked
- 1⁄2 cup sliced green onion
- 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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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!1Reply
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