The first is broccoli. A key ingredient. I swear I had some but apparently I did not. So instead of broccoli I subbed in water chestnuts and bamboo sprouts. I know. I know. Not even close.
The second I didn't buy is Udon noodles. Which is too bad because I love Udon noodles. So I subbed in spaghetti.
This was a simple recipe and an ok flavor one. It's not something I'd repeat, but I'm glad I made it. It was tasty.
Ground Beef Noodle Stir Fry
Recipe from Damn Delicious
Serves 6
- 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
- 1 T olive oil
- 1 pound ground beef
- 1 onion, diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 12 ounces broccoli florets
- 1 green onion, thinly sliced
FOR THE SAUCE:
- 1/4 c reduced sodium soy sauce
- 2 T rice wine vinegar
- 2 T brown sugar, packed
- 3 cloves garlic, minced
- 1 T freshly grated ginger
- 1 tsp sesame oil
- 1 tsp Sriracha, optional
In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
Serve immediately, garnished with green onion, if desired.
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