Between studying, work and school... I only have time for sleep and zombifying in front of the TV... which means more sleeping. But if you can make a BIG pot of this and eat it over the week. Yeah, I'm kind of sick of it... but you can really change up this recipe so you won't die of repetitive taste. I personally added olive slices into it to give it more color and... I like olives. I got the recipe from The Perfect Pantry.
Spicy, meaty, and overall yum. It is spaghetti with a slight Asiany twist to it because the recipe calls for "Chicken" Brand spicy garlic chili sauce... the same makers of Sriracha... instead of the usual tomato-based sauce. Originally, this dish looks kind of bland... the color of cooked meat with a tinge of red from the garlic sauce. So! I changed it up by adding a can of pre-sliced black olives, and changing the pasta shape to a mini (piccolini) faralle shaped pasta. It is cuter I think. I've been meaning to add a small can of chopped or diced tomato... fresh is nice, but sometimes you just don't have the time to dice tomatoes. Semi-homemade guys... it is your friend when time is too tight for cooking.
Eww... my phone's camera failed this time... please excuse it's failedness.
Ingredients:
1/2 - 1 box of piccolini farfalle or any type of pasta you like
1 pound lean ground beef (I used 93/7 for an extra healthier option)
1 clove garlic, minced
1/2 - 1 onion, diced
1 pack white button mushrooms, sliced.
6 tbsp soy sauce
4 tbsp oyster sauce
2 tbsp garlic chili sauce
salt (optional)
green onion, sliced for garnish (optional)
How-To:
- Boil pasta as directed on the box in a big pot of water. Remember to salt the water!
- In a pan or wok, add a touch of oil and brown garlic to make the oil fragrant, and cook onion until translucent.
- Add ground beef, and cook throughly!
- Add mushroom.
- Cook until everything is throughly cooked through, the pan will be filled with a bit of water from the mushrooms and onion releasing their liquids, so don't freak out! Its good and tasty water. XD
- Add the soy sauce, oyster sauce, and garlic chili sauce into pan. Stir to mix. Add as much or little garlic chili sauce to your own liking. Don't be afraid to adjust to your own taste.
- If using canned sliced olives, open can and drain olives before cooking beef. Add it to the pan after sauce, and mix to incorporate. (Same for if you plan to use canned diced tomatoes.)
- Remember to taste your food! Add salt if it is not savory enough.
- Plate, top with green onions and enjoy!
Like the website is called, this dish really can be made and found in your pantry... all ingredients minus the beef, I mean. Haha! If pre-made at the beginning of the week and in a big batch, it's great for nights you don't want to cook or have no time to cook.
Good luck to you!
