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. Orchid thick Soy Sauce (dark)

2 tbsp. light soy sauce

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.