- Prep Time:15 mins
- Cook Time:20 mins
Beef & Broccoli Chow Mac
If chow mein were to meet mac and cheese, this tasty Beef & Broccoli Chow Mac is what you would get. Classic Asian flavours mix deliciously with the macaroni to produce a winning family meal. There’s even plenty of room to squeeze in our peas, corn and carrots!
Original recipe by FUSS FREE COOKING | 1.8.15
+1 1 CAN (420g) EDGELL PEAS, CORN & CARROTS
- 250g lean mince beef
- 3 tablespoons Five Tastes Thai Red Curry Paste
- 1 tablespoon + 1 teaspoon light soy sauce
- 1 tablespoon sesame oil
- 250g uncooked macaroni
- 3 cloves of garlic, finely chopped
- A large broccoli, cut into small florets
In a mixing bowl, combine mince beef with 1 teaspoon of light soy sauce and 2 tablespoons red curry paste. Set aside to marinate the mince beef.
In a small bowl, mix 1 tablespoon of the red curry paste with 1 tablespoon soy sauce and 1 tablespoon of sesame oil in a small bowl and set aside.
Cook macaroni according to the packet instructions until al dente and drain. Lightly drizzle the cooked macaroni with cooking oil to avoid macaroni from sticking together.
Heat one tablespoon of cooking oil in a large pan. When the oil is hot, add garlic and cook until aromatic. Add marinated beef mince and sauté over high heat. Cook until browned.
Add broccoli, sauté until the broccoli is slightly softened (but still retained some crunch).
Add the cooked macaroni and red curry paste mixture into the pan. Stir until well combined.
GENTLY STIR IN DRAINED EDGELL PEAS, CORN AND CARROTS AND HEAT THROUGH.
Five Tastes Mongolian Paste could be used as an alternative to the red curry flavouring.