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beef onion packet garlic sesame oil soy sauce black pepper green onion skillet vegetable oil garlic oyster sauce sugar salt chicken powder
Viewed: 52 - Published at: 3 years agoIngredients
- 0.5 pounds bottom round or filet mignon beef (thinly sliced)
- 1 onion (sliced)
- 1 packet 14 oz rice macaroni
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil (or veg oil)
- 1 tablespoon less sodium soy sauce
- 1/2 teaspoon black pepper
- 3 tablespoons green onion (minced, white part)
- For the skillet:
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon oyster sauce
- 1/2 teaspoon srirachacha (optional)
- 1 teaspoon sugar
- salt & pepper to taste
- 1 teaspoon chicken powder (chicken bouillon)
Method
- In a bowl, marinate beef with garlic powder, sesame oil, soy sauce, chicken powder, green onion and black pepper. Mix well and set aside for 15 minutes.
- Boil a pot of water and cook the macaroni. The cooking time should be shorten by 3 to 5 minutes. Drain under cold water. Drizzles some vegetable oil to prevent the macaroni from sticking. Set aside.
- Heat oil in a large pan on medium heat, add in minced garlic and cook until fragrant. Slowly add in the marinated beef. Turn up the heat and stir fry until the beef is no longer pink, don't over cook. Transfer to a plate and set aside.
- Return the pan on medium heat, add a little bit more vegetable oil. Add in the macaroni and toss the macaroni around so it doesn't stick to the pan. Add in the tomato paste.
- Add the beef back to the pan, then toss in onion and cook for an additonal minute. Turn off the heat and add in the chopped green onion.
- Note: I used a handful of green onion, white part for the beef marinate, save the green part for garnish later
