Ten-Minute Chinese Beef and Noodle Stir-Fry
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This beef and noodle stir-fry recipe is easy, quick to make and a guaranteed family favourite.
- 350 g thin Chinese-style steamed noodles , (or 4 cups cooked thin spaghetti)
- 500 g lean or medium ground beef , (or chicken or turkey)
- 1 cup green onion , chopped (about 1 bunch)
- 1 garlic clove , squished
- 4 cups bean sprout
- 1 398-mL can baby corn , cut into 1-in. pieces
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp sesame oil , (optional)
- Bring a medium saucepan of water to a boil over high heat. Open the package of Chinese noodles and, with a sharp knife, cut the block of noodles in half. (Shorter noodles are easier to deal with in a stir-fry.) Dump the noodles into the boiling water and cook just long enough to allow the water to return to a boil, about 5 minutes or so, then drain immediately. Alternatively, cook spaghetti according to packet directions.
- Meanwhile, in a very large skillet or wok, combine the ground beef, chopped green onion and garlic. Cook over high heat, stirring to break up the clumps, until the meat is no longer pink, about 5 minutes. (If you’re using medium ground beef, drain off any fat that has accumulated in the pan.)
- Have your child throw in the bean sprouts and the chunks of baby corn, and continue stirring for another 5 minutes — until the bean sprouts begin to wilt. Add the drained noodles and toss to combine.
- In a small bowl, combine the chicken broth, soy sauce and cornstarch. Pour into the sizzling mess in the pan and cook, stirring almost constantly, until the sauce is thickened and the mixture is heated through. Add the sesame oil and serve immediately.