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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