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Saturday, June 9, 2012

Spicy Beef Macaroni – Asian Style


Spicy Beef Macaroni – Asian Style by Zariah Betten:

INGREDIENTS:
3 cups cooked macaroni (el dente)
2 stalks of celery, sliced lengthwise
½ green bell pepper, cubed
1 large onion, cubed
½ lb mushrooms
2 carrots sliced
1 lb. low fat minced meat (I used the 93% lean meat)
4 cups bean sprouts
1 tsp. minced garlic and 1 tsp. minced ginger
2 tbsp. Cheong Kim Chuan Sambal Belacan Chilli Paste
1 tsp.  Amoy Brand Black Bean and Garlic Sauce
2 stalks spring onion
Salt and Pepper to taste
 
METHOD:
In a skillet, brown minced meat, drain off liquid/juice and set aside
In small pot, heat water to boiling and cook macaroni per direction on package.
In same skillet, over medium high heat, add 2 tbsp. veg. oil and when hot, add garlic and ginger and the Cheong Kim Chuan Sambal Belacan Chilli Paste and Amoy Brand Black Bean & Garlic Sauce.

Fry for a minute until oil appears
Add celery, onion, carrots and bell pepper – cook 2-3 minutes
Add meat, light soy sauce, oyster sauce, mix well and cook 2 mins.
Add mushrooms and cook for another 2 mins.
Add 4 tbsp. thick soy sauce and mix well to coat
Add bean sprouts and cook for 3-4 mins.  Salt and Pepper to taste
Sprinkle chopped spring onion before serving.

Put some of the Cheong Kim Chuan Sambal Belacan Chilli Paste (after slightly heating a bowl) as a side condiment for added heat.