This is one of my recipes that’s on my dinner menu rotations. I make it at least once a month, and have actually been making it for years. My recipe is a little stained and grease-splattered, but that’s when you know you got a keeper. The original recipe was for chicken, but I adapt to whatever meat I have on hand (or what’s on sale.) And hey, this dish won’t break the bank. The sesame oil is a little pricey, but is well worth it; and it lasts a long time. It gives it the extra boost of flavor so you won’t want to leave it out. It’s easy to keep all of the ingredients stocked, so this a perfect go-to recipe when you’re not sure what to make for dinner. Once you get the wok steaming, you’ll be glad you didn’t call for take-out, because it comes together so easily, is super yummy and lower in fat. This is one of Ryan’s favorites, although he prefers the chicken version, just a matter of personal preference. Be sure to give it a try, and don’t be afraid to change it up…beef, chicken, or pork are all excellent choices. You’ll want to make a little extra for leftovers the next day. I tripled the recipe…just in case I get a midnight craving.
Chinese Beef (or Chicken) Spaghetti
- 8 ounces uncooked spaghetti
- 1 tablespoon cornstarch
- 4 tablespoons reduced-sodium soy-sauce, dividded
- 2 tablesopoons sesame oil, divided
- 1 pound beef sirloin (or 1 pound boneless skinless chicken breasts) cut into 2 inch strips
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon canola oil
- 1 bag frozen stir-fry vegetables
- 3 green onions chopped
- 3/8 teaspoon ground ginger or 1-1/2 teaspoons minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
- Serve with Sriracha hot sauce (to your liking)
In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside. Cook pasta according to package directions. In a large nonstick skillet or wok, stir-fry chicken in canola oil until juices run clear. Remove to a platter and keep warm. In the same skillet, stir-fry vegetables 10 minutes or until tender. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined. Serve with Sriracha hot sauce.
Yield: 6 servings, 1 cup per serving.
Recipe Source: adapted from Light & Tasty Taste of Home