Chinese macaroni with beef

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients for the Chinese macaroni with beef

  • 375 g (¾ lb) macaroni
  • 1 medium Spanish onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Olive oil
  • 2 large carrots, sliced into half-rounds
  • 3 celery stalks, sliced
  • 550 g (1.2 lb) medium-lean ground beef (or ground chicken)
  • 2 cups (500 ml) broccoli florets
  • ½ tsp (2.5 ml) herbes de Provence (or a mix of dried thyme, rosemary and savory)
  • ½ tsp (2.5 ml) Italian seasoning
  • 227 g (½ lb) white mushrooms, halved (or creminis)
  • 1 green bell pepper, cubed
  • ½ cup (125 ml) reduced-sodium soy sauce (or regular soy sauce, with less added salt)
  • Salt and pepper

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Preparation

  • In a large pot, bring a good amount of water to a boil and cook the pasta as per the instructions on the box. Drain and set aside.
  • In another large pot over medium heat, warm a drizzle of olive oil. Cook the onion and garlic for 5 minutes. Stir often.
  • Add the carrots and celery, then cook for 10 minutes, stirring often. Season with salt and pepper.
  • Add the meat, the broccoli florets and the spices, then cook for 5 to 7 minutes, or until the meat is slightly pink. Break the meat into small chunks. Drain off the fat.
  • Add the mushrooms and bell pepper, then cook for another 5 minutes, stirring often.
  • Add the pasta and the soy sauce, then stir well. Add more soy sauce if needed! I always add a ton, which works out to about 2 more tablespoons.