Asian Garlic Beef Spaghetti
It’s back-to-school time and that usually means busier schedules and less time to think about and prepare dinner. I’m always looking for quick and easy using ingredients I already have on hand. This is a variation of my original Asian Ground Beef Spaghetti. It is just as easy, if not simpler, and still incredibly tasty.This will also go well with noodles. Feel free to add vegetables to make it a full meal or simply serve it with a side salad.
Servings: 4 servings
Ingredients
- 1 pound ground beef
- 1 tablespoon neutral cooking oil
- 1 onion chopped
- 4-6 cloves garlic minced
- 2 stalks green onion finely chopped
- ¼ cup cilantro finely chopped
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cool water
- 1 pound spaghetti
For the Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon ShaoHsing wine
- 1½ cup beef broth
- 1 tablespoon brown sugar
Instructions
- Prepare the spaghetti according to the package instructions.
- In a small bowl, combine the sauce ingredients and set aside.
- Meanwhile, in a wok or large frying pan on medium high heat, add 1 tablespoon cooking oil. Add ground beef and stir fry until cooked through. Remove the meat or push it to the sides.
- Add the onion and cook for 2-3 minutes. Add garlic and cook for another 30 seconds, until fragrant.
- Add the sauce. Meanwhile, in a small bowl, dissolve cornstarch in cool water to make a slurry. Once the sauce is bubbling, stir in the slurry and cook until the sauce starts to simmer and thicken. Stir in the ground beef.
- Add the cooked and drained spaghetti and combine well. Turn off the heat. Add the green onion and cilantro. Drizzle with sesame oil and toss.