Based on the Sweet and Spicy Beef Noodles from Ming Tsai's, Blue Ginger cookbook, this is flavorful beefy "stir fry" is pure comfort food. Lo-mein noodles are tossed in a rich sweet and spicy, Asian style sauce. Top with bean sprouts, carrots, cucumbers, fresh cilantro and green onions with a squeeze of lime for a tangy hit that ties the flavors together.
1peeled cucumbercut in julienne or grated (discard seeds)
1carrotpeeled and julienned or grated
2green onionsthinly sliced
fresh cilantro leaves
Instructions
Place a large skillet over medium high heat. When the pan is hot, add the canola oil and swirl to coat the bottom of the pan.
Have the exhaust vent on low to medium speed.
Add the ginger, onion, garlic and Thai chilies and stir, sautéing the aromatics until they're tender and very fragrant, about 2-3 minutes.
Add the hoisin sauce, cook and stir for about 2 minutes, then add the ground beef. Cook, breaking up the beef and stirring until the beef has browned.
Stir in the Shaoxing wine and chicken stock. Cook until the sauce has reduced and thickened, stirring occasionally, 10-12 minutes.
COOK THE LO-MEIN
While the beef and sauce simmer, cook the lo-mein noodles according to the package directions. Usually 5 minutes for fresh noodles and 10-12 for dried. Drain the noodles.
ASSEMBLE THE GROUND BEEF LO MEIN
Add the zest and juice of the lime to the beef mixture, then add the cooked lo-mein noodles and toss well to coat.
Divide the beef noodles between the plates and top with bean sprouts, cucumber, carrots, cilantro, green onions and a squeeze of lime.