Ground Beef With Beijing Sauce Over Noodles Recipes

BEIJING NOODLES

Steps:

• Mix the Sauce ingredients together, set aside.
• In a wok or large sauté pan over medium heat, add the cooking oil. When the oil is just getting hot, add the garlic, onions and the chili peppers, fry until fragrant about 30 seconds. Add the ground beef and stir fry for 1 minute until browned.
• Add the frozen vegetables and baby corn and stir well. Pour in the sauce and turn the heat to medium. Bring sauce to a simmer.
• Continue to simmer for another 30 seconds, until sauce has thickened. Taste and adjust for seasoning - you may add a little more soy sauce if needed. Serve over noodles or rice.

CHINESE MEAT SAUCE NOODLES

Steps:

• Cook the noodle with boiling water by following directions on the package, rinse under cold water, drain well and set aside.
• Whisk soybean paste, sweet bean paste, cooking wine, water and sugar in a container in advance and set aside for later use.
• Heat a pan under medium-low heat, add oil and stir in mushroom, onion, ginger and green onion, stir fry for 3-4 minutes until the onion turns translucent.
• Add the ground beef into the pan, stir fry for 1-2 minutes until the beef has turned color.
• Pour in the sauce, stir and mix well with the ingredients and simmer for about 2-3 minutes with low heat.
• Pour the meat sauce onto the noodle and top with cucumber to serve.
• Mix well to enjoy！

ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)

Steps:

• Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly.
• Blend the bean sauce with the beer.
• Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins).
• Turn off the heat and start to boil the noodles, 1 min and remove.
• Drain the noodles thoroughly and place into a bowl.
• Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.