szechuan beef pasta
Today is a quicker post than usual, but I wanted to share this recipe with you before too much time passed! My parents are in town and today my mom and I have a special day planned. We’re headed into Middleburg, a tiny town just down the road from us (although larger than the one we live in). It’s quaint and historical with a lot of great shops to browse. We’re having lunch at The Red Fox Inn, then we’ll walk the town on this gorgeous spring day – it’s going to be in the 70′s! Last night I made some great fish taco appetizers (yes, appetizers!) and some gorgeous strawberry tiramisu cones for dessert…coming very soon and I’m excited about them!
But today I’m going to share one of my family’s faves…szechuan beef pasta. I love this because it’s fast and easy, tastes great but it’s something different to do with boring ol’ ground beef. It tends to be a bit sweet so you might want to start with a bit less hoisin sauce and increase to your taste, and the same goes for the crushed red pepper. I’ve made it with ground turkey, too, and both versions are very tasty.
szechuan beef pasta
- 1 lb ground beef
- 1 1/2 cups chopped onions
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 1 teaspoon crushed red pepper
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 3/4 cup beef broth
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce
- 8 ounces vermicelli, cooked
- 1/2 cup sliced green onion
- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in ground beef.
- Toss the szechuan beef with hot cooked pasta, and sprinkle with sliced green onions.