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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 . Ingredients:
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) package precooked chinese noodles |
1 tablespoon cornstarch |
2 cups bean sprouts |
2 green onions, chopped |
Directions:
1. 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.
2. Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
3. 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.
4. Serve topped with bean sprouts and green onion.
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