Post by Kathy on Jan 5, 2020 19:14:27 GMT
Szechuan Pepper Beef Noodles
OK, a mixed reaction from my family on this recipe! The kids and I liked it and hubby did not and it was his idea to make it! He said he was expecting a different taste! To me, it tasted like a jazzed up chili spaghetti! Hubby and I were watching the daytime talk show of Rachael Ray and she made THIS recipe! Since this is the 3rd recipe of hers that he didn't like, he has come to the conclusion that Rachael Ray can't cook!
He said it tasted like to much ginger! So it will be a toss up if you want to try it! You may or may not like it!One thing I changed in the cooking process is to brown my ground beef and drain it since I can't imagine eating all that grease the way she made it! I noted what I did in the recipe!
Salt
1 pound dried Chinese noodles or thin spaghetti
3 tablespoons vegetable oil (I used extra virgin olive oil)
1 pound ground beef
1 onion, minced
1 small red chile pepper, such as fresno, minced
4 large cloves garlic, minced
1 piece (1 inch) ginger, minced
2 teaspoons Szechuan pepper
1 teaspoon Chinese five-spice powder
1/4 to 1/3 cup tamari (dark soy sauce) or liquid amino (a gluten-free alternative to soy sauce and tamari), such as Bragg
2 cups shredded iceberg lettuce
1 bunch scallions, thinly sliced on an angle
Chili oil or sriracha, for serving
Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
*Note I browned the ground beef next in NO oil and drained it before adding any spices! When I added the spices, I also added 3 turns of the pan of extra virgin olive oil!
While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
Add the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
Add the drained noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions.
Serve with the chili oil (or sriracha).
