Black Bean Beef Meatballs with Stir-Fried Noodles
Recipe GLPR2a21814ff34690
Savory beef meatballs infused with black bean sauce and five-spice, served over a vibrant stir-fry of egg noodles and mixed vegetables tossed in black bean and sweet chilli glaze. Topped with sesame seeds and fresh mint for a complete Asian-inspired meal.
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Ingredients
300g ground beef
200g fresh breadcrumbs
120g black bean sauce
4 tablespoons sweet chilli sauce
3 tablespoons ketchup
2 teaspoons Chinese five-spice powder
2 tablespoons sunflower oil
2-3 nests medium egg noodles
400 g about 400g mixed stir-fry vegetables
3 tablespoons soy sauce
1 tablespoon sesame seeds
½ bunch fresh mint leaves
Directions
Preheat your oven to 220°C (200°C fan/Gas 7). In a mixing bowl, combine the ground beef, fresh breadcrumbs, 3 tablespoons of the black bean sauce, 1 tablespoon of sweet chilli sauce, 1 tablespoon of ketchup, and 1 teaspoon of the five-spice powder. Mix until well combined. The mixture will be slightly wet; oil your hands lightly to prevent sticking, then gently shape into walnut-sized meatballs.
Spread the meatballs in a single layer on a baking tray and place in the preheated oven. Bake for 25 minutes, turning once halfway through, until the meatballs are golden brown and cooked through (internal temperature 160°F/71°C).
While the meatballs bake, bring a pot of water to a boil and cook the egg noodles according to package instructions. Drain well and set aside.
Heat the sunflower oil in a wok or large frying pan over medium-high heat. Add the mixed stir-fry vegetables and cook for 3-4 minutes, stirring frequently, until they begin to soften but remain crisp.
Add the cooked noodles to the pan along with the remaining 2 tablespoons of black bean sauce, 3 tablespoons of sweet chilli sauce, 2 tablespoons of ketchup, 1 teaspoon of five-spice powder, and the soy sauce. Toss everything together until the noodles and vegetables are evenly coated in the sauce.
Divide the noodle mixture among 4 serving bowls. Top each portion with the baked meatballs, then sprinkle with sesame seeds and fresh mint leaves. Serve immediately.
