Spiced Beef Noodle
A very quick and easy go to recipe. I prepare this Spiced Beef Noodle often, using whatever vegetable I have on hand. Often times served over a hot bowl of steamed rice. Add chilli seasoning according to your taste.
8 oz. ready to eat, egg noodles 2 tsp. vegetable oil 1 lb. ground beef 1-inch ginger, peeled, minced 1 tsp. Chinese 5-spice 2 tsp. chili garlic paste 1 tsp. sriracha sauce 1 Thai bird chile, thinly sliced 1 TB vegetable oil 1 red bell pepper, seeded, thinly sliced 1 c. Chinese snow peas, halved lengthwise 1 c. bean sprouts 1 tsp. sesame seed oil
Warm noodles as directed. Note: Ready to eat noodles are sometimes coated in a bit of oil. Decrease oil amount to your taste. In a large mixing bowl; toss noodles with vegetable oil. Optional to brown in vegetable oil. Place onto serving platter. Set aside; keep warm. In a mixing bowl; combine beef with ginger, 5-spice, garlic paste, sriracha sauceand chile. Marinate 10 minutes. In a large skillet or work over medium high heat; stir fry beef in oil 2-3 minutes. Add bell pepper and snow peas; stir fry 3 minutes until vegetables are crisp tender. Add bean sprouts and sesame seed oil and toss well to combine.
Serve immediately on noodles. Serves 3-4.