This is a family favorite in my house. I usually make it for Shabbos as it can be made in advance and is delicious served warm or cold but it would be great for a weeknight dinner as well. Steam or roast some broccoli to go with it and you have a balanced dinner that everyone will eat!
A wok would be perfect for this but if you have a 16" skillet like I do you can use that, otherwise use a 12" sauteusse or even a large Dutch Oven. Remember, you will be adding the pasta straight to the pot and you'll need space for it so take that into account when choosing a pot!
You can also use frozen or fresh Lo Mein noodles to make this (cook as per package directions) but the linguini works just as well in this recipe and is definitely more economical. One day I will learn to make my own authentic Japanese noodles (they are different than pasta!) and I'll be sure to share that here. But for now, linguine will have to do.
- 6-8 cloves garlic, minced
- 1/2 cup thinly sliced scallions (white and light green parts)
- 2 Tbs canola oil
- 1 Tbs toasted sesame oil
- 2 lbs extra lean ground beef
- 1 lb dried linguine
- 3/4 cup reserved pasta water
- 2 Tbs soy sauce
- 3 Tbs apricot jam
- 1 tsp each onion and garlic powder
- 1/2 -1 tsp Sriracha
- 1/2 tsp smoked paprika
- 1/4 cup honey
- 2 Tb toasted sesame seeds (optional)
- Chopped scallions or chives for garnish (optional)
Cook linguine "al dente" in well salted water as per package directions reserving 3/4 cup pasta water.
Mix reserved pasta water with the soy sauce, apricot jam, honey, Sriracha, smoked paprika, garlic and onion powder and set aside.
Place garlic, scallions and oils in your cold pot (see introduction for tips on choosing a pot) on medium low heat to gently warm the garlic and oil. Stir with a wooden spoon. After a few minutes it will begin to get golden brown. Cook, stirring constantly for 30 seconds to one minute more, then add the ground beef and raise heat to medium high. When meat begins to brown start stirring, breaking up into small pieces. Cook, stirring and breaking up the meat for about 5 minutes until meat is fully cooked.
Add the sauce and mix well, scraping up any brown bits from the bottom of the pot. Turn off the heat and add cooked linguine. Mix well. I like to use tongs to make mixing the meat with the pasta easier.
Add sesame seeds if desired, mix. Garnish with chopped chives or scallions (optional)