Description
This is an easy, budget-friendly stir-fry meal. You can make the sauce in advance and refrigerate, which makes this even more suitable for a quick weeknight dinner. Feel free to customize the choice of veggies to your liking; this is just a combo that we enjoy.
Ingredients
- 6 ounces spaghetti
- 1 pound lean ground beef
- 3 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon dry sherry
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- 1 tablespoon olive oil
- 1 red bell pepper, cored and sliced vertically
- 1 sweet onion, peeled and sliced vertically
- 1 cup snow peas
- 1 stalk celery, sliced
- 2 teaspoons minced fresh ginger root
- 1 teaspoon minced garlic
- 1 pinch red pepper flakes (Optional)
- 1 tablespoon thinly sliced green onion
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes.
- Meanwhile
- cook ground beef in a large skillet over medium heat until browned and crumbly
- but still a little chunky
- about 5 minutes. Remove from skillet and set aside.
- Whisk hoisin sauce
- soy sauce
- oyster sauce
- water
- sherry
- sesame oil
- cornstarch
- and brown sugar together in a small bowl.
- Heat olive oil in the same skillet over medium-high heat. Add red bell pepper
- onion
- snow peas
- celery
- ginger
- garlic
- and red pepper flakes. Stir-fry until the vegetables are tender
- about 5 minutes. Return ground beef to the skillet and mix well.
- Drain spaghetti and to the skillet with the sauce. Cook and stir until mixture is well combined and sauce has slightly thickened
- about 3 minutes. Serve immediately and garnish with sliced green onions.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4