This is a very spicy beef dish. It's a favourite of my wife and I. I cook this about once a week. The leftovers are great the next day as well.
In a frying pan, add ground beef and onion. Cook on medium high heat until the beef has mostly lost its pink color.
Add mushrooms and cook until they are just softened.
Add the beef stock, reserving 2 tablespoons, black bean sauce and soy sauce can cook for another few minutes.
Mix the cornstarch with the reserved beef stock and add to the pan.
Add the chillies and garlic and cook for no more than 2-3 minutes further, just until the mixture has thickened.
Remove from heat.
Serve spooned on a bed of egg noodles.
Make sure the egg noodles are not over cooked. They should be al dente. I like it spicy. You can adjust the quantity of and type of chillies to your liking. If you prefer to use Jalapeños or other larger hot peppers you can add them earlier, perhaps when adding the mushrooms.
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Serving Size: 1 Serving (1064g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1132 | ||
Calories from Fat: 366 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 249.5mg | 77 % | |
Sodium 1673mg | 58 % | |
Potassium 2335.3mg | 61 % | |
Total Carbohydrate 115.5g | 34 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 106.3g | ||
Protein 76.1g | 109 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1132
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