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One-Pan Mongolian Beef Tagliatelle
Plato principal

One-Pan Mongolian Beef Tagliatelle

35 minPara 3Nutri-Score C€€
de @on_todays_bake124 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

3 personas
  • minced beefCarne250 g
  • tagliatelleCereales250 g
  • cumin (ground)Especias2 g
  • paprikaEspecias2 g
  • oregano (dried)Especias1 g
  • black pepper (ground)Especias1 g
  • all-purpose seasoningEspecias3 g
  • soy sauceDespensa45 ml
  • hoisin sauceDespensa15 ml
  • brown sugarDespensa25 g
  • garlic (minced)Frutas y verduras5 piezas
  • onion (diced)Frutas y verduras1 pieza
  • ginger (grated)Frutas y verduras2 g
  • cornflour (mixed with water)Despensa3 g
  • beef stockDespensa250 ml
  • cooking oilDespensa15 ml
  • spring onion (sliced)Frutas y verduras3 piezas
  • chilli flakes (optional)Especias1 g

por ración

Nutrición

495kcal

Carbohidratos
68 g
Proteínas
24 g
Grasas
14 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • wooden spoon

paso a paso

Preparación

  1. Cook the pasta

    • Bring a saucepan of salted water to the boil and cook the tagliatelle until just shy of al dente.
    • Drain, reserving a little of the cooking water.
    Paso 1

  2. Brown the beef

    • Heat the cooking oil in a large frying pan over high heat.
    • Add the minced beef and fry until browned, breaking it up with a spoon.
    Paso 2

  3. Add the aromatics and spices

    • Add the diced onion and cook until softened.
    • Stir in the minced garlic, grated ginger, cumin, paprika, oregano, all-purpose seasoning and black pepper.
    Paso 3

  4. Build the sauce

    • Pour in the soy sauce, hoisin sauce and beef stock, then stir in the brown sugar.
    • Bring to a simmer and let it reduce slightly.
    Paso 4

  5. Thicken and combine

    • Stir in the cornflour slurry and simmer until the sauce thickens.
    • Add the cooked tagliatelle and toss to coat, loosening with a splash of pasta water if needed.
    Paso 5

  6. Finish and serve

    • Scatter over the sliced spring onions.
    • Add chilli flakes or chilli oil if you like and serve hot.
    Paso 6
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