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    Broccoli-Beef Noodles


    Source of Recipe


    Sunset Magazine

    List of Ingredients




    6 cups broccoli florets (1 lb.)

    1 onion (6 oz.)

    2 cups fat-skimmed beef broth

    2 tablespoons Chinese black bean and garlic sauce

    2 tablespoons cornstarch

    1/2 pound dried spaghetti or soba noodles

    1 teaspoon salad oil

    1/2 pound ground lean beef

    Soy sauce

    Recipe



    1. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

    2. Meanwhile, rinse broccoli. Trim stems and cut crosswise into 1/4-inch-thick slices, then cut florets lengthwise into 1-inch pieces. Peel onion and cut into thin slivers. In a small bowl, mix broth, black bean sauce, and cornstarch.

    3. Add spaghetti to boiling water and cook, uncovered, until barely tender to bite, 6 to 9 minutes. Pour into a colander, rinse with hot water, and drain.

    4. Return pan to high heat and pour in oil. Add beef and stir often, breaking up with spoon, until lightly browned and crumbly, 1 to 2 minutes. Add onion and stir until it begins to brown, about 1 minute.

    5. Add broccoli and 1/2 cup water; cover and stir occasionally until bright green, about 2 minutes. Stir broth mixture, add to pan, and stir until boiling.

    6. Add noodles to pan; stir over medium heat until hot and coated with sauce, about 1 minute. Add soy sauce to taste. Pour into bowls.

    Per serving: 455 cal., 30% (135 cal.) from fat; 24 g protein; 15 g fat (5.1 g sat.); 56 g carbo (5.6 g fiber); 759 mg sodium; 43 mg chol.

    YIELD: 4 Servings

 

 

 


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