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Ground Beef with Beijing Sauce Over Noodles

This Ground Beef with Beijing Sauce Over Noodles recipe contains lean ground beef, cooking oil, baby corn, dried chili peppers, frozen vegetables and more.
4 Servings -
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Servings:4  | Calories:279 | Total Fat:15g  | Chol:74mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 5g
25 %
Total Carb 12g
4 %
Fiber 2g
8 %
Sugars 4g
Cholesterol 74mg
25 %
Sodium 338mg
14 %
Protein 25g
50 %
71% Lean ground beef
14% Others combined
7% Cooking oil
6% Baby corn
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


For the sauce
1/4 cup stock (chicken / beef / veg)
1 tablespoon soy sauce
1 tablespoon ground bean sauce
1/2 tablespoon cooking wine
1/2 tablespoon sugar
2 teaspoons cooking oil
1 teaspoon finely minced garlic
1/4 cup minced onions
4 dried chili peppers, cut in half, seeds shaken out / discarded
1 pound lean ground beef or chicken
1/2 cup frozen vegetables (I used carrots and peas), no need to defrost
1/2 cup chopped baby corn (1 / 2 can)
1 teaspoon cornstarch + 1 tablespoon cool water, mixed in small bowl

Directions : View recipe directions on
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