A recipe by Hugo Saint-Jacques.
Difficulty level: apprentice (easy)
Total yield: 4 servings
Preparation time: (15 minutes)
Cooking time: (10-12 minutes)
INGREDIENTS
Beef and gravy
- 1 pound (454 g) ground beef
- 2 TBSP. tablespoon (30 ml) of sesame oil
- 1 garlic clove, minced
- 1 C. tablespoon (15 ml) chopped ginger
- 3 TBSP. tablespoon (45 ml) of fish sauce
- 2 TBSP. Tablespoon (30 ml) low-sodium soy sauce
- 2 TBSP. tablespoon (30 ml) of hoisin sauce
- 1⁄2 cup (125 ml) chicken broth
- 1⁄2 deseeded Thai chili pepper
Vegetables
- 2 TBSP. tablespoon (30 ml) of canola oil
- Cut 12 long beans into small pieces
- 12 shiitake mushrooms, sliced
- 2 grated carrots
- 2 sliced spring onions
- 500 g egg noodles of your choice
Trim
- 3 TBSP. Tablespoon (45 ml) of sesame seeds
- 12 Thai basil leaves
- 12 coriander leaves
PREPARATION
Step 1 : Heat the sesame oil in a large pan or wok and fry the previously chopped vegetables for 1 to 2 minutes. Then store in a bowl.
2nd step: In the same pan, heat the oil and add the chilli pepper, ginger and garlic to season. Cook for 15 to 20 seconds to prevent the flavors from burning, then add the ground beef. Cook for 4 to 5 minutes.
Step 3: Once browned, add fish sauce, soy sauce and hoisin sauce. Dissolve the starch in the chicken broth and add to the meat. Cook over high heat for 1 to 2 minutes.
Step 4: Then cook the egg noodles according to the time recommended by the supplier. Add the noodles and vegetables to the meat pan and coat well. Serve immediately and garnish with basil, coriander and sesame seeds. You can accompany the whole thing with a few lime wedges.
Enjoy your food !