Stir Fry Beef and Onions Ming Tsai

If you love Chinese takeout, this Asian ground beef recipe is one of the best and easiest. These Chinese beef noodles have ginger, garlic, hoisin sauce, lime, Shaoxing rice wine and broth tossed with springy lo mein noodles. Thai chiles give these beef and noodles a spicy boot. Make this sweet and spicy beef lo mein recipe tonight for the all-time comfort food.

Honestly, whenever we go out for Chinese food, lo mein is always on my radar. You can't blame me, those irresistible Cantonese style noodles are plump, toothsome and usually slicked with some blazon of lip-smacking Asian sauce. Sky.

Normally, I order a pork lo mein or beef lo mein, merely this recipe is something new. I mean how ofttimes practise you see Asian ground beef recipes, am-I-correct? Well, here it is, simply I can't take credit.

Ming Tsai's Chinese beef and noodles

This Chinese beef noodles recipe was inspired by famed Chinese chef, Ming Tsai.I have his Blue Ginger cookbook and a version of this ground beefiness lo mein caught my eye. Information technology was so skillful, I made it twice within the span of 3 days.

Ingredients you'll need for easy beef lo mein recipe

• Canola Oil
• Thai Chiles
• Fresh Ginger
• Onion
• Fresh Garlic
• Hoisin Sauce

• Ground Beefiness
• Shaoxing
• Craven Broth
• Lo Mein Noodles
• Lime Zest
• Lime Juice

About the ingredients:

Ground Beef

Don't apply ground beef that's too lean for this beefiness and noodles recipe. Y'all want the fat in the beef to coat the lo mein noodles and flavor the dish. 85/15 Ground Chuck is preferred.

Fermented Black Beans

This was the first fourth dimension I'd used this ingredient and I establish them in my local Asian market, though they're also bachelor in many supermarkets.

Fermented black beans are really soy beans that are fermented with salt and consequently, quite salty. They take pungent, funky flavor that adds a certain je ne sais quoi to many Chinese and Asian recipes.

If you're wondering "what the heck you're going to practise with the rest of the jar", don't worry, y'all can add it to soups, stews and stir frys to add deeper and more than complex notes.

Thai Chiles

There are many forms of Thai chiles, only the ones we're using in this recipe are small, well-nigh 1″-2″ in length and very spicy. Y'all can discover them at your local Asian market and sometimes at your regular supermarket. If you lot can't source them, here are some substitutions for the traditional Thai chile peppers.

Shaoxing

Shaoxing is a Chinese rice wine that's used for drinking and cooking. It's slightly sugariness with a lite tang from the fermenting procedure. If y'all don't take Shaoxing in your pantry, it's worth it to become a bottle, merely in a last minute pinch, substitute Dry Sherry in equal amounts.

Hoisin Sauce

This classic Chinese sauce is a thick, rich, tangy sweet paste fabricated from fermented soybean paste, fennel, red chile peppers, garlic, Chinese 5-spice and vinegar. Hoisin makes a succulent lacquer for meats and fish and gives this beefiness and noodles recipe it's signature sauciness.

Lo Mein Noodles

Lo mein are actually only Chinese egg noodles fabricated from wheat flour with egg added to the dough. They are soft and springy, with a satisfying chew and mouth feel. I used fresh Chinese lo mein noodles, but y'all can too find them stale. The just deviation is the cooking time.

If you lot tin can't find lo mein noodles for this Asian ground beefiness recipe, you can try a manifestly spaghetti noodle (not likewise sparse or too thick).

Before you commencement making the Chinese ground beef and noodle recipe, make sure yous've prepped all of your ingredients. That ways having the veggies chopped, the liquids measured and the lo mein noodles cooked and drained. This recipe comes together very quickly, and so it pays to do the prep beforehand.

How to make sweet and spicy Chinese beef noodles

1. Heat a large skillet over medium high heat.
2. Add the canola oil and swirl around the pan to coat.
3. Add the chopped onions, garlic and thai republic of chile peppers and stir fry for about 2-three minutes until very fragrant.
4. Stir in the hoisin sauce and melt for 1-2 minutes.
5. Add the footing beef and pause apart with the back of a spoon. Cook and stir the footing beef until browned.
6. Stir in the Shaoxing wine and chicken broth and simmer 10-12 minutes until the sauce has cooked down and thickened slightly.
7. Add together the lime zest and juice to the beef and stir to combine.
8. Finally, add the cooked lo mein noodles into the beef mixture and toss to coat.
9. Divide the beef and noodles between the plates and top with the garnishes.

Garnishes for sweetness and spicy beef and noodles

Considering the flavors in this beef lo mein stir fry are so rich, you demand something fresh to cut through and add a bit of lightness to the Asian ground beef and noodles recipe.

Ming Tsai recommends julienned carrots, cucumbers and edible bean sprouts.

I like an actress squeeze of fresh lime juice and cilantro leaves as well and sliced dark-green onion.

Variations

• Y'all could as well brand this recipe with footing turkey or chicken (night meat, non lean) or ground pork.
• Add veggies to the lo mein stir fry. Some good options would be sliced carrots, cherry or yellow bong peppers, oyster mushrooms, dark-green onions, broccoli or sugar snap peas.
• Instead of using lo mein noodles, serve the ground beef stir fry over steamed rice.

Beef lo mein FAQ's

Tin can I brand the beef and noodles ahead of fourth dimension?

I would prep the components ahead of time and assemble information technology at the last minute for the best flavors.

How do I reheat leftovers?

Store the toppings separately from the beef lo mein in the fridge. Reheat the leftovers for a minute or ii in the microwave and then add the toppings.

Can I double the recipe?

Yes. Be sure to use a very large skillet if you double this. I used a 10″ skillet, so if yous have a 12″ that would be best.

Sweet and Spicy Beef Noodles

Based on the Sweet and Spicy Beef Noodles from Ming Tsai's, Bluish Ginger cookbook, this is flavorful beefy "stir fry" is pure condolement food. Lo-mein noodles are tossed in a rich sweet and spicy, Asian style sauce. Top with bean sprouts, carrots, cucumbers, fresh cilantro and greenish onions with a squeeze of lime for a tangy hit that ties the flavors together.

Course Main Grade

Cuisine Asian Inspired, Chinese

Keyword ground beef, lo mein

Dietary Restrictions Dairy-Free, Egg Costless

Prep Time 15 minutes

Melt Time xx minutes

Servings 3

• 1 1/2 tablespoons canola oil
• 3 Thai chiles minced
• one tablespoon grated fresh ginger
• i small onion finely diced
• 2 tablespoons garlic finely chopped
• 1/3 cup hoisin sauce
• 1/2 pound 85/15 ground chuck
• 1/4 cup Shaoxing rice wine
• 1/two loving cup chicken broth
• one/2 pound lo mein noodles
• 1 lime zested and juiced

GARNISHES:

• lime wedges
• edible bean sprout
• i peeled cucumber cut in julienne or grated (discard seeds)
• i carrot peeled and julienned or grated
• 2 green onions thinly sliced
• fresh cilantro leaves

• Place a large skillet over medium high heat. When the pan is hot, add the canola oil and swirl to coat the lesser of the pan.

• Have the frazzle 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, virtually ii-3 minutes.

• Add together the hoisin sauce, melt and stir for well-nigh 2 minutes, and then add the ground beef. Cook, breaking upwards the beefiness and stirring until the beefiness 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 x-12 for dried. Drain the noodles.

Gather THE GROUND Beef LO MEIN

• Add the zest and juice of the lime to the beefiness mixture, then add the cooked lo-mein noodles and toss well to coat.

• Divide the beef noodles between the plates and meridian with bean sprouts, cucumber, carrots, cilantro, green onions and a squeeze of lime.

Calories: 656 kcal | Carbohydrates: 80 g | Poly peptide: 23 grand | Fat: 25 thou | Saturated Fat: 7 thousand | Polyunsaturated Fat: 3 g | Monounsaturated Fatty: 11 g | Trans Fat: 1 g | Cholesterol: 55 mg | Sodium: 937 mg | Potassium: 598 mg | Fiber: v g | Sugar: 12 g | Vitamin A: 3599 IU | Vitamin C: 26 mg | Calcium: 77 mg | Iron: iii mg

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Source: https://www.garlicandzest.com/chinese-beef-noodles/

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