Chili-Garlic Beef Noodles
with Peppers and Celery- Wheat
- Soy
- Sulphites
Beef and sambal-style sauce make a playful pair in this spicy noodle dish! Savoury vegetarian oyster sauce adds a Southeast Asian twist, while crowd-pleasing crispy shallots add that tasty crunch. These noodles will disappear in no time!
250 g
Ground Beef
170 g
Linguine
()
1 unit
Sweet Bell Pepper
3 unit
Celery
2 unit
Green Onion
4 unit
Garlic, cloves
30 g
Ginger
4 tbsp
Vegetarian Oyster Sauce
()
2 tbsp
Chili-Garlic Sauce
2 tbsp
Gravy Spice Blend
()
28 g
Crispy Shallots
()
2 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Ginger Guide for Step 1: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 1 1/2 tbsp (3 tbsp) extra! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, core, then cut pepper into 1/4-inch slices. Thinly slice celery crosswise. Thinly slice green onions.Peel, then mince or grate garlic.Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Reference ginger guide.)
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook, stirring occasionally, until starting to soften, 1-2 min.Add peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.
Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine. Cover to keep warm.
Meanwhile, reheat the same pan (from step 2) over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Sprinkle 2 tsp (4 tsp) sugar over top. Cook, stirring often, until beef is dark golden-brown, 2-3 min.
Add Gravy Spice Blend, garlic and ginger to the pan with beef. Cook, stirring often, until aromatics are fragrant and beef is coated, 1 min. Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat, then add veggies. Season with pepper, to taste, then stir to combine.
Add beef, veggies, sauce and reserved pasta water to the pot with linguine. Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)Divide chili-garlic beef noodles and any remaining sauce in the pot between plates.Sprinkle with crispy shallots and remaining green onions. Drizzle remaining chili-garlic sauce over top.
- Flavor: Many enjoyed the unique taste, though some found it bland. Consider adding more ginger and garlic to boost the flavour.
- Ease of prep: Preparation time varied; some found it took longer than expected to cook.
- Suggestions: Try using Asian rice noodles instead of pasta for a better flavour match. Adjust chili-garlic sauce to taste for desired spice level.
