Tawainese  Spaghetti

Makes 4-6 Servings
1lb of ground sirloin
1lb of rice noodles (or a noodle of your choice)
2 garlic cloves (chopped)
1/2 of an onion (chopped)
2 teaspoons of ginger (grated or finely chopped)
1/4 cup of bamboo shoots (chopped)
3/4 cup of shitake mushrooms (chopped)
2 teaspoons of sesame oil
1/2 cup of low sodium beef broth
4 tablespoons of oyster sauce
4 teaspoons of balsamic vinegar
3 teaspoons of soy sauce
3 teaspoons of Chinese five spice powder
1 tablespoon of brown sugar
4-5 scallions (chopped)

Chop up the shitakes, bamboo shoots, scallion, ginger, onion & garlic.

In a small bowl add in the oyster sauce, sesame oil, soy, balsamic vinegar, five spice and the brown sugar. Stir to combine.

In a saute pan add in a few drops of sesame oil along with a drizzle of olive oil. Saute the ginger, onion and garlic for a minute. Then add in the bamboo shoots and then the ground sirloin. Break up the sirloin and allow it to brown.

Now you can add in the shitake mushrooms along with the sesame based sauce we put together earlier. Now add in the beef broth and stir. Let the sauce simmer on a low flame while you cook the rice noodles.

The brand of rice noodles that I am using only takes about 3 minutes to cook in boiling water. Drain the boiling water and immediately run cold water over the noodles. This is to ensure that they do not stick once we add them into our beef mixture. After you run the cooked rice noodles under some cold water drain it and then add it to the sauce. Toss it gently and immediately with tongs. Sprinkle some scallion on top and serve.

I love the flavors in this dish as well as the wonderful aromas that fill my home every time I make it.

Enjoy!