Ground Beef Noodle Stir Fry Recipe
Quick and easy recipe to make tasty ground beef noodle stir fry in no time. It’s an ideal choice for busy weeknights when you don't have much energy left yet crave a delicious dinner.
Servings: 2 portions
Ingredients
- 9 ounces ground beef.
- 4-5 ounces dried egg noodles.
- ½ brown onion finely chopped.
- 1 teaspoon ginger paste.
- 2 teaspoons garlic paste.
- ½ teaspoon Chinese five-spice.
- ½ teaspoon chili flakes.
- ¼ teaspoon ground black pepper.
- 1 tablespoon soy sauce.
- 2 tablespoons cooking.
- ½ teaspoon salt according to taste.
- 1 cup broccolini (tenderstem broccoli), cut into 2-inch lengths.
- ½ scallion spring onion, sliced.
- 2 tablespoons sweet soy sauce optional.
- 1 teaspoon sesame seeds optional.
Instructions
- Cook the noodles according to their packaging instructions, drain them, and set them aside to cool slightly.
- Heat the oil in the wok or large frying pan and fry the chopped ½ onion until it becomes soft and translucent. Add 1 teaspoon ginger paste, 2 teaspoons garlic paste, ½ teaspoon Chinese five-spice, ½ teaspoon chili flakes, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Continue frying until the spices are fragrant.
- Add 9 ounces (250 grams) of ground beef, stir, and fry until the meat is brown.
- Then add 1 tablespoon of soy sauce. Stir and fry for a few minutes.
- Add the prepared 1 cup (70 grams) of broccolini (tenderstem broccoli) and sliced ½ scallion (spring onion) to the meat. Stir and fry for a few minutes.
- Put the lid on the pan to quicken the process, leave it to cook for another few minutes until the broccoli is tender to your liking.
- Lastly, add the cooked noodles and carefully mix them with the spiced beef and broccoli.
- You can add 2 tablespoons of sweet soy sauce if you like, and carefully stir the noodles until they are all coated with spices and sauce.
- Sprinkle some sesame seeds when you serve the noodles.
Notes
- Choose the beef that has a bit of fat so that it gives a more savory taste to the dish.
- The noodles are one of the key ingredients that can make or break this recipe. So, make sure you choose the type of egg noodles that you like. I find that different brands of egg noodles taste differently, so I always stick to the one I like, as it has a nice soft yet chewy texture and flavorful taste.
- In this recipe, I used broccolini (tenderstem broccoli), which is a hybrid of broccoli and Chinese kale. However, you can use ordinary broccoli or other vegetables you like. Cabbage, carrots, bell pepper, and zucchini (courgette) are some of the good options you can use.
Nutrition
Serving: 2g | Calories: 824kcal | Carbohydrates: 72g | Protein: 36g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 138mg | Sodium: 1552mg | Potassium: 603mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2306IU | Vitamin C: 113mg | Calcium: 165mg | Iron: 6mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.