Ginger Beef with Egg Noodles and Snap Peas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tsp. Canola Oil
6 Garlic Cloves (or 2 tbsp. fresh garlic from jar)
1 tbsp. Fresh Ginger - grated (or 1 tbsp from jar)
1 bunch Green Onion's (1 c. chopped)
1 lb. or 450g. Extra Lean Ground Beef (or use pork)
1/4 c. Soy Sauce - reduced sodium
2 tbsp. Vinegar
1 tbsp. Sesame Oil
1/2 - 1 tsp Red Pepper Flakes
1/4 c. Sweet Chili Sauce
2 tbsp. Cilantro (optional)
3 c. Boiling Water
3/4 lb. or 350g. Broad Egg Noodles
1/2 Zucchini - small
1 c. Snap Pea's
Green Onion (optional)
Cilantro (optional)
2 c. Snap Pea's
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Directions: |
Directions: Heat oil in large nonstick frying pan at medium heat. Finely chop garlic adding to pan as you chop. Grate ginger adding to pan as you grate. Finely chop green onions adding to pan as you cut. Saute for 2-3 minutes.
Add beef to frying pan. Break up the beef with a spoon. Brown until no longer pink.
Add soy sauce, vinegar, sesame oil, red pepper flakes, chili sauce and cilantro to pan once beef is cooked.
Fill a kettle with 3 c. water and bring to a boil. Add boiling water to ginger bee frying pan then stir in uncooked egg noodles. Cover and cook over medium heat until noodles are al dente, about 7 minutes.
Slice zucchini into long wedges adding to pan as you cut. Rinse 1 c. snap pea's. Add to pan. Fold mixture together and heat through.
Garnish with slices green onion and cilantro on individual plates. Serve 2 c. fresh snap pea's on the side. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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