Asian Style Ground Beef And Broccoli With Noodles - cooking recipe

Ingredients

7 cups fresh broccoli florets (uncooked and cut into small florets)
1 (10 ounce) can mushrooms (drained, or save the juice)
1/2 cup water (or use the water from the canned mushrooms to make 1/2 cup)
2 cups beef broth (low sodium if possible)
3 tablespoons chinese black bean garlic sauce (or to taste)
2 tablespoons cornstarch
1/2 lb uncooked spaghetti
1 tablespoon vegetable oil
1/2 lb extra lean ground beef
2 tablespoons fresh minced garlic (or to taste)
1 medium onion, thinly sliced
2 teaspoons dried chili pepper flakes (or to taste)
black pepper
salt (optional)
soy sauce (optional)

Preparation

Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
Heat oil in the same pot that was used to boil the spaghetti.
Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
Add in soy sauce to taste if desired.