Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings
I can’t think of any reason why you shouldn’t give this recipe a try! It is simply the best and I’m sure everyone is going to love it! It is a total family favorite! Try it now!
Ingredients:
1/4 c baby carrots, julienne
1/2 teaspoon sugar
1 stalk celery or Bok choy sliced
8 ounces spaghetti dry
1 tablespoon oil
1/4 c sliced onions
1/2 teaspoon salt
1 clove garlic, minced
1 tablespoon light soy sauce
8 ounces lean ground beef
SAUCE:
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon dark sesame oil
1 tablespoon dark soy sauce
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the spaghetti and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse the pasta with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Add the garlic and sauté for about a minute or just until aromatic.
Add sugar, salt, and soy sauce. Stir everything until well incorporated. Make sure to scrape the bottom of the skillet to get the browned bits.
Add the onions, Bok choy, and carrots. Stir and cook for a few minutes.
Add the sauce and cooked pasta. Toss everything to coat the noodles.
Serve right away. Enjoy!
Notes:
Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.
Nutrition Facts:
Serving: 1person | Calories: 348 kcal | Carbohydrates: 45g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 842mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1103IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
Ingredients
- 1/4 c baby carrots, julienne
- 1/2 teaspoon sugar
- 1 stalk celery or Bok choy sliced
- 8 ounces spaghetti dry
- 1 tablespoon oil
- 1/4 c sliced onions
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1 tablespoon light soy sauce
- 8 ounces lean ground beef
- SAUCE:
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon dark sesame oil
- 1 tablespoon dark soy sauce
Instructions
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the spaghetti and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse the pasta with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Add the garlic and sauté for about a minute or just until aromatic.
Add sugar, salt, and soy sauce. Stir everything until well incorporated. Make sure to scrape the bottom of the skillet to get the browned bits.
Add the onions, Bok choy, and carrots. Stir and cook for a few minutes.
Add the sauce and cooked pasta. Toss everything to coat the noodles.
Serve right away. Enjoy!
Notes
Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.
