There’s just something satisfying about Szechuan. Any time I see a recipe with Szechuan in the title I have to give it a try. This one is easy to prepare and has some great flavors running through it.
If you like more kick to the recipe -feel free to go ahead and add some more red pepper flakes.
· 1 lb. ground beef
· 1 1/2 teaspoons ginger (minced)
· 1 large onion chopped
· 1 teaspoon red pepper flakes (more or less is fine according to your own taste)
· 2 teaspoons garlic (minced)
· 2 tablespoons cornstarch
· 2 tablespoons soy sauce
· 2 tablespoons sesame oil
· 1/4 cup hoisin sauce
· 3/4 cup beef broth
· 1/2 cup green onion sliced
1. In a large skillet or pan, add some oil brown and separate the ground beef. Drain away excess juice and set aside.
2. Heat the sesame oil in a pan. When the oil is hot begin sautéing the onions, before adding in the garlic, ginger and red pepper.
3. In a bowl combine the broth and cornstarch and whisk until it forms a smooth mixture.
4. Pour the broth/cornstarch mix into the pan with the onions and other ingredients. Add the soy sauce and hoisin sauce.
5. Stir the mixture over heat and bring it to the boil. Add in the ground beef mixture and stir through.
6. Serve the dish with your favorite pasta or noodle, with some green onions on top for garnish. I like angel hair noodles, but it works well with pretty much any noodle or pasta.
Happy Cooking ☺