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Broccoli-Beef Noodles

Yield Makes 4 servings


  • 6 cups broccoli florets (1 lb.)
  • 1 onion (6 oz.)
  • 2 cups fat-skimmed beef broth
  • 2 tablespoons Chinese black bean and garlic sauce
  • 2 tablespoons cornstarch
  • 1/2 pound dried spaghetti or soba noodles
  • 1 teaspoon salad oil
  • 1/2 pound ground lean beef
  • Soy sauce

Nutrition Information

  • calories 455
  • caloriesfromfat 30 %
  • protein 24 g
  • fat 15 g
  • satfat 5.1 g
  • carbohydrate 56 g
  • fiber 5.6 g
  • sodium 759 mg
  • cholesterol 43 mg

How to Make It

  1. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

  2. Meanwhile, rinse broccoli. Trim stems and cut crosswise into 1/4-inch-thick slices, then cut florets lengthwise into 1-inch pieces. Peel onion and cut into thin slivers. In a small bowl, mix broth, black bean sauce, and cornstarch.

  3. Add spaghetti to boiling water and cook, uncovered, until barely tender to bite, 6 to 9 minutes. Pour into a colander, rinse with hot water, and drain.

  4. Return pan to high heat and pour in oil. Add beef and stir often, breaking up with spoon, until lightly browned and crumbly, 1 to 2 minutes. Add onion and stir until it begins to brown, about 1 minute.

  5. Add broccoli and 1/2 cup water; cover and stir occasionally until bright green, about 2 minutes. Stir broth mixture, add to pan, and stir until boiling.

  6. Add noodles to pan; stir over medium heat until hot and coated with sauce, about 1 minute. Add soy sauce to taste. Pour into bowls.