Ingredients

The following ingredients have 4 Servings
  • 1/2 cup regular strength beef broth
  • 2 TB gluten-free Asian oyster sauce
  • 4 TB gluten-free Tamari (or low sodium soy sauce)
  • 1 tsp seasoned Asian rice vinegar
  • 1 tsp chinese five spice powder
  • 1 TB pure honey
  • 2 TB olive oil
  • 1 small onion (chopped)
  • 1 tsp freshly peeled/minced ginger
  • 7 cloves fresh garlic (chopped)
  • 1 lbs 90% lean ground beef
  • 1/2 cup canned bamboo shoots (drained)
  • 1 lb gluten-free spaghetti (linguini, or rice noodles)
  • 2 TB olive oil
  • 2 TB Asian toasted sesame oil
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • kosher salt and freshly ground black pepper (to taste)

Instruction

  • In a bowl, gently whisk together the beef broth, oyster sauce, soy sauce, rice vinegar, five-spice powder, and honey to combine well. Set aside.
  • In a large, deep skillet, add 2 TB olive oil over medium high heat until oil is hot. Add onion and stir 1 minute. Add ginger and garlic, stirring another 1-2 min or until aromatic. Add ground beef and your set-aside bowl of soy sauce mixture. Cook, breaking up the beef into small bits, until fully cooked through; about 2-3 min. Add bamboo shoots, stir, and turn heat off. Cover to keep warm.
  • Bring a large pot of generously salted water to boil. Cook your choice of noodles just to al dente, according to package instructions. Drain fully, give noodles a brief rinse with warm water, and drain again to remove all excess water. Return cooked noodles back to large pot, now empty. Toss noodles with 2 TB olive oil and 2 TB toasted sesame oil to coat. Add onion powder, garlic powder, and sprinkle with kosher salt and freshly ground black pepper to taste.
  • Divide noodles into individual bowls and spoon generously with warm beef and sauce. Top with freshly sliced green onions.