Ingredients

• 1 lb ground beef
• 5 cloves garlic, minced
• 1/3 cup brown sugar
• 1/4 cup beef broth
• 1/3 cup soy sauce
• 3 tablespoons hoisin sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• Pinch red pepper flake, optional
• 10 oz linguine
• 1 tablespoon cornstarch
• 2 tablespoons water
• 4 green onions, sliced

Preparation

1. In a large pot of boiling water, cook the pasta according to package directions.
2. Drain and set aside.
3. In a large skillet over medium-high heat, brown ground beef until no longer pink.
4. Drain fat as needed, then add garlic and cook until fragrant, about 1 minute.
5. Add soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper flake, and black pepper.
6. Stir to combine.
7. Dissolve cornstarch in 2 tablespoons cold water and add to ground beef.
8. Stir and bring to a gentle boil.
9. Once sauce has thickened, add noodles and stir to combine.
10. Let noodles sit in sauce 2-3 minutes to absorb some flavor.
11. Top with green onions and serve.
12. Enjoy!

Here is a delicious bobotie recipe from South Africa, which is a traditional ground beef dish originating in Malaysia. Now you can make your own from scratch. Enjoy!

A traditional Cape-Malay recipe from South Africa.

Course: Main
Cuisine: South African

Ingredients

• 1 lbs cooked Ground Beef
• 1 big Onion
• 1 tbsp Butter
• 1 slice bread soaked in milk
• 1 tbsp Curry (paste or powder – I use paste)
• ½ cup Coconut (not sweet or almonds)
• Juice of one lemon
• 2 tbsp Vinegar
• 1 tbsp Apricot jam or 1 dessert spoon honey
• 3 cups Milk
• 3 Eggs

Instructions

1. Cook the ground beef with onion in oil or butter.
2. Add a little salt and pepper and one tablespoon tomato paste for flavor to the ground beef.
   Also add a little parsley.
3. In a different pan, fry the onions in butter and add curry – allow to become darker.
4. Beat the eggs and milk together.
5. Add lemon juice into curry mixture, then apricot jam, coconut, bread & vinegar.
6. Add ground beef and one third of milk & egg mixture.
7. Bake for ten minutes in pyrex dish uncovered at 325 °F.
8. Then pour over the balance of milk & egg mixture and leave in oven until brown.

Bestandelle:

Frikkadelle:

• 2 dik snye witbrood
• 125 ml karringmelk
• 1 kg maer maalvleis
• 1 ui, gerasper
• 1 eier
• 12,5 ml blatjang
• 2 ml kerriepoeier
• 2 ml neutmuskaat
• 2 ml naeltjies
• Sout en peper
• Koekmeelblom

Sous:

• 25 ml margarine
• 4 groot uie, gekap
• 25 ml koekmeelblom
• 125 ml asyn
• 15 ml suurlemoensap
• 750 ml water
• 12,5 ml kerriepoeier
• 5 ml borrie
• 37,5 ml appelkooskonfyt
• 12,5 ml blatjang
• 10 ml suiker
• 6 ryp piesangs

Metode:

Stoofplaat en oond

Die frikkadelle:

1. Week die brood in die karringmelk en meng dit met die res van die frikkadelbestandele, behalwe die koekmeelblom.
2. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel.
3. Voorverhit die oond tot 190° C ( 375° F )

Die Sous:

1. Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag.
2. Meng al anderbestanddele, behalwe die piesangs, en roer by die uie.
3. Snipper nou twee van die piesangsen roer dit by die sous.
4. Laat die sous ‘n paar minute prut tot die piesangs sag is.
5. Sny dieander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel.
6. Giet die sousbo-oor, bedek en bak 1,5 – 2 uur tot gaar.

Lewer 6 porsies.
Sit voor met rys, klapper (opsioneel) en mengelslaai.

Uie Mengsel:

• Sny 5 groot uie
• Olie
• 1 eetlepel kerrie
• 1 eetlepel borrie
• 1 eetlepel mielieblom
• 2 koppie bladjan
• 1 koppie konfyt
• 1 koppie rooiwyn

1. Meng alles mooi.

Frikkadelle:

• 700gram maalvleis
• Halwe koppie oats
• 1 eier
• Halwe ui fyn gekap
• 1 eetlepel borrie
• 1 eetlepel kerrie
• Halwe teelepel koljander
• Halwe teelepel naeltjies
• Halwe teelepel kaneel
• halwe teelepel paprika
• 1 teelepel sout
• 1 koppie bladjan
• 1 eetlepel kruie

1. Meng goed en vorm vleis balle/frikkadelle.
2. Sit in oondbak met olie, braai die frikkadelle tot bruin.
3. Gooi uie mengsel oor die frikkadelle.
4. Maak toe met foelie en bak vir ‘n uur.
5. Haal foelie af en bak vir nog 15min.

Geniet.

This classic dish from South Africa, Bobotie (pronounced ba-bo-tea), is made with ground beef seasoned to perfection and a creamy, decadent topping. It is rich, savory, spicy, aromatic, and zingy. A comforting meal, full of the flavors of Africa!

Servings: 4 to 6
Category: Entree
Cuisine: South Africa

Ingredients

• 3 slices of bread
• 1 cup + 1/2 cup milk, divided
• 2 tablespoons olive oil
• 2 large onions, roughly chopped
• 4 teaspoons medium curry powder
• 1 teaspoon dried herbs (whatever you’ve got around – oregano, basil, marjoram, etc.)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, finely chopped
• 1 1/2 pound ground beef
• 1/2 cup fruit chutney
• 1 tablespoon apricot jam
• Zest and juice of one medium lemon, divided
• 4 teaspoons tomato paste
• Salt and pepper
• 2 large eggs
• 4 bay leaves

Instructions

1. Preheat your oven to 350°F.
2. Soak the bread in 1 cup of milk.
3. Heat the olive oil in a wide skillet set over medium heat.
4. Once the oil is hot, add the onions, and cook until soft.
5. Add the curry powder, mixed herbs, ground cumin, turmeric, and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
6. Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
7. Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste.
8. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired.
   It should be delightfully zingy!
9. Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces.
10. Mix the bread into the beef mixture, and spread evenly into an oven-proof dish.
11. Strain the milk that has come from the bread, and add the remaining 1/2 cup of milk.
12. Beat in the eggs, and season with 1/4 teaspoon salt and pepper to taste.
13. Pour this over the meat, and decoratively scatter the bay leaves on top.
14. Bake, uncovered, at 350°F for 45 minutes, or until golden brown.