Categories: Asian
Ingredients
- 2 Green Onions
- 5 oz. Fettuccine
- 6 oz. Broccoli Florets
- 2 Garlic Cloves
- 10 oz. Ground Beef
- 3 oz. Matchstick Carrots
- 4 fl. oz. Ponzu Sauce
- 1 Tbsp. Cornstarch
- 2 tsp. Sugar
- 1/4 tsp. Red Pepper Flakes
Directions
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Bring a medium pot of water to a boil.
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Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ½ cup pasta cooking water. Strain pasta in a colander. While pasta cooks, prepare ingredients.
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Cut broccoli into small bite-sized pieces. Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly. Mince garlic.
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Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground beef to hot pan and cook, breaking up with a spoon, until lightly browned, 2-3 minutes. Add a pinch of salt and pepper. Transfer to a plate. Ground beef will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Return pan used to sear ground beef to medium heat and add 2 tsp. olive oil, broccoli, and white portions of green onions to hot pan. Stir often until lightly browned and crisp-tender, 2-3 minutes. Add carrots and garlic and stir constantly until aromatic, 45-60 seconds.
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Combine ponzu, cornstarch, and sugar in a mixing bowl. Add ponzu-cornstarch mixture and reserved pasta water to pan with vegetables. Bring to a boil, return pasta and ground beef to pan, and stir occasionally until no pink remains in beef and sauce is thick enough to coat pasta, 2-3 minutes. Plate as pictured on front of card, garnishing with green portions of green onions and red pepper flakes (to taste). Bon appétit!