1 pound ground beef (I use the 80/20 blend)
salt and pepper to taste
8 ounces wide egg noodles
1/4 cup low sodium soy sauce
1/4 cup brown sugar
1/2 cup low-sodium beef broth
1 tablespoon cornstarch
1 tablespoon fresh minced ginger (I usually use about 1/4 teaspoon ground ginger powder as that is what I usually have on hand. Fresh should be very good, though.)
2 cloves garlic, minced (I use just a sprinkling of garlic powder)
1 tablespoon sesame oil (I'm not a big fan of sesame oil, so I add 2 teaspoons of vegetable or canola oil)
1/2 teaspoon crushed red pepper flakes (This is a bit too spicy for me, so I only add 1/4 teaspoon)
sliced green onions, optional
sesame seeds for garnish, optional
chopped fresh (or dried) parsley for garnish, optional
1. Cook the egg noodles according to package directions, then drain the water. Season to taste with salt and pepper. Set aside.
2. In a large skillet, brown the hamburger until browned and drain the grease. Add the
3. Add the minced ginger and garlic to the skillet and saute for about 2 minutes.
4. In a small saucepan, combine the soy sauce, brown sugar, beef broth, cornstarch, and red pepper flakes. Whisk together until everything is well combined. Cook mixture over medium-low heat until it has thickened, stirring frequently. This can also be done in the skillet with the ground beef mixture, but I prefer to do it in a small saucepan. Add the sauce mixture to the skillet and bring to a boil, then reduce the heat.
5. Add the cooked noodles and stir until everything is well combined.
6. Stir in the optional green onions (allowing to cook for a couple of minutes) and top with sesame seeds and parsley.