Ingredients
The following ingredients have 4 Servings
- 1 1/2 tablespoons canola oil
- 3 Thai chiles (minced)
- 1 tablespoon grated fresh ginger
- 1 small onion (finely diced)
- 2 tablespoons garlic (finely chopped)
- 1/3 cup hoisin sauce
- 1/2 pound 85/15 ground chuck
- 1/4 cup Shaoxing rice wine
- 1/2 cup chicken broth
- 1/2 pound lo mein noodles
- 1 lime (zested and juiced)
- lime wedges
- bean sprout
- 1 peeled cucumber (cut in julienne or grated (discard seeds))
- 1 carrot (peeled and julienned or grated)
- 2 green onions (thinly sliced)
- fresh cilantro leaves
Instruction
- Place a large skillet over medium high heat. When the pan is hot, add the canola oil and swirl to coat the bottom of the pan.
- Have the exhaust vent on low to medium speed.
- Add the ginger, onion, garlic and Thai chilies and stir, sautéing the aromatics until they're tender and very fragrant, about 2-3 minutes.
- Add the hoisin sauce, cook and stir for about 2 minutes, then add the ground beef. Cook, breaking up the beef and stirring until the beef has browned.
- Stir in the Shaoxing wine and chicken stock. Cook until the sauce has reduced and thickened, stirring occasionally, 10-12 minutes.
