When we lived in the U.S. and I wanted a beef stir-fry, I would buy a flank steak.
I haven’t been able to find an appropriate, reliable cut here for stir-fries or other dishes that use a short cooking time.
I can now find wonderful steaks from our butcher, but someone frowns on me using a good steak in a stir-fry.
So I use ground beef or, sometimes, meatballs.
It works….
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This could be considered ‘lo mein’ as it resembles a stir-fry on noodles. Regardless of the name, it was easy and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Beef
Ingredients
- 10oz (300gr) ground beef
- 1 egg
- 3 tbs crumbs
- 1 tbs ketchup
- 1 tbs soy sauce
- 2 tbs Teriyaki sauce
- 1 tbs sherry
- 2 tsp minced ginger
- 1 tsp chili powder
- Sauce:
- 1 onion, chopped
- 2 ribs celery, sliced
- 2 carrots, cut into matchsticks
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1/2 tsp chili powder
- 1 1/2 cups (12oz, 360ml) beef broth
- 1/4 cup (2oz, 60ml) sherry
- 2 tbs Teriyaki sauce
- 1 tbs olive oil
- 1 tbs cornstarch dissolved in 2 tbs water
- 3.5oz (100gr) udon noodles
Instructions
- Cook noodles according to package directions.
- Meatballs:
- Whisk egg.
- Add all ingredients except beef to egg and mix well.
- Add beef and mix well.
- Form into meatballs, about 1″ (5cm) in diameter.
- Heat 1 cup broth and sherry in a large nonstick skillet.
- Add meatballs, cover and simmer until cooked through, about 15 minutes.
- Sauce:
- In another skillet, heat oil.
- Add chili powder and sauté briefly.
- Add onion, garlic, celery, carrot, pepper and ginger.
- Sauté until tender and onion is transparent, 8 – 10 minutes.
- Add remaining 1/2 cup broth, cover and simmer until vegetables are tender.
- When meatballs are done transfer poaching stock to the vegetables.
- Bring to a boil.
- Add the cornstarch, stirring until thickened.
- Add the drained noodles and heat through if needed.
- Divide noodles and vegetables onto 2 plates.
- Top with meatballs and any remaining sauce. Serve.
Notes
Substitute spaghetti of linguine for noodles.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 662
- Sugar: 18.9 g
- Sodium: 2271 mg
- Fat: 15.3 g
- Saturated Fat: 4.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 81.3 g
- Fiber: 5.5 g
- Protein: 49.9 g
- Cholesterol: 177.8 mg
Keywords: meatballs, stir-fry, teriyaki, noodles
We’re having a typical spring: cold, rainy days followed by warm, sunny days.
These are the days that make the farmers happy – if they get the timing right.
We’re more flexible – if the suns out we get the bikes out.
We took a new route this week – on the other side of the main road.
It was an area I’ve never been in before so I was a proper tourist – staring at all the houses and farms and constantly stopping for a photo.
For being in an area that seems like flat farmland when one is in a car, it’s surprisingly hilly when one is on a bike.
It was a beautiful day!
Lovely views! We have several areas here that I keep telling myself I’m going to investigate when the weather is nicer and I end up not doing that. I really think I am this year though. We’ve been here seven years so it’s about time I followed through, don’t you think? 😉
I generally use what’s called here, a chuck eye steak. It started showing up a few years ago and it’s what I think anyway, a chuck roast that’s cut slightly different than normal and very thin so it cooks quickly and stays tender. It works though because I don’t cook my steak in stir fry very long at all. We like it still pretty rare. I would like these meatballs though! It looks delicious.
We like it rare, too. But we have learned that if we are out at one of the village ‘steak dinners’ to order the steak at least medium well or it’s inedible. The French (like a lot of the Brits) seem to like everything well done. Unless it’s raw, of course lol. They don’t age beef here (generally – some butchers do) We explained to a farmer once about aging beef and they were appalled that we would eat that.
Meatballs are always a hit in this house!