This recipe is inspired by a Szechuan style street noodle. It has been adapted with easy-to-find ingredients and makes for a quick, complete meal. Customize by substituting your favorite Asian hot sauce or chili sauce for the Sambal. Add chopped peanuts or sesame seeds if you crave crunch
Certified Angus Beef ® brand Test Kitchen
- 1 pound Certified Angus Beef ® ground beef, 85% lean
- 1 bunch rainbow chard, stems separated from leaves
- 3 scallions, sliced, whites & greens separated
- 2 cloves garlic, chopped
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sambal oelek
- 1 teaspoon sesame oil
- 1 teaspoon canola oil
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon cracked pepper
- 1 (14-ounce) package precooked stir fry noodles or spaghetti noodles (7 ounces uncooked).
- If using spaghetti, cook noodles while prepping vegetables and sauce.
- Slice chard stems thinly and combine with garlic and scallion whites. Thinly slice chard leaves and set aside.
- Combine water, soy sauce, hoisin sauce, sambal, and sesame oil in a mixing bowl and whisk to incorporate.
- Heat canola oil over high heat in a wok or 12-inch cast iron skillet. Place ground beef in pan and season with salt and pepper. Cook 3 minutes while constantly chopping beef with spatula until no pink remains.
- Stir in chard stems, scallion whites and garlic. Sauté for 2 to 3 minutes while constantly stirring.
- Reduce heat to medium-low, stir in chard greens and sauté 1 minute to wilt greens. Add noodles and sauce, toss to incorporate all ingredients; cook 2 more minutes. Thinly slice scallion greens and garnish.
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