Ethnic/Asia & Pacific Ocean
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| Ground Beef with Beijing Sauce Over Noodles
For the sauce
1/4 cup stock (chicken/beef/veg)
1 tablespoon soy sauce
1 tablespoon ground bean sauce
1/2 tablespoon cooking wine
1/2 tablespoon sugar
2 teaspoons cooking oil
1 teaspoon finely minced garlic
1/4 cup minced onions
4 dried chili peppers, cut in half, seeds shaken out/discarded
1 pound lean ground beef or chicken
1/2 cup frozen vegetables (I used carrots and peas), no need to defrost
1/2 cup chopped baby corn (1/2 can)
1 teaspoon cornstarch + 1 tablespoon cool water, mixed in small bowl
cooked rice or noodles
Mix the sauce ingredients together, set aside. In a wok or large saute pan over high heat, add the cooking oil. When the oil is just getting hot, add the garlic, onions and the chili peppers, fry until fragrant about 30 seconds. Add the ground beef and stir fry for 1 minute until browned.
Add the frozen vegetables and baby corn and stir well. Pour in the sauce and turn the heat to medium. Bring sauce to a boil.
Pour in the corntarch/water mixture and continue to simmer for another 30 seconds, until sauce has thickened. Taste and adjust for seasoning – you may add a little more soy sauce if needed. Serve over noodles or rice.