Categories: Asian

Ingredients

• 2 Green Onions
• 5 oz. Fettuccine
• 6 oz. Broccoli Florets
• 2 Garlic Cloves
• 10 oz. Ground Beef
• 3 oz. Matchstick Carrots
• 4 fl. oz. Ponzu Sauce
• 1 Tbsp. Cornstarch
• 2 tsp. Sugar
• 1/4 tsp. Red Pepper Flakes

Directions

1. Bring a medium pot of water to a boil.

2. Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ½ cup pasta cooking water. Strain pasta in a colander. While pasta cooks, prepare ingredients.

3. Cut broccoli into small bite-sized pieces. Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly. Mince garlic.

4. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground beef to hot pan and cook, breaking up with a spoon, until lightly browned, 2-3 minutes. Add a pinch of salt and pepper. Transfer to a plate. Ground beef will finish cooking in a later step. Reserve pan; no need to wipe clean.

5. Return pan used to sear ground beef to medium heat and add 2 tsp. olive oil, broccoli, and white portions of green onions to hot pan. Stir often until lightly browned and crisp-tender, 2-3 minutes. Add carrots and garlic and stir constantly until aromatic, 45-60 seconds.

6. Combine ponzu, cornstarch, and sugar in a mixing bowl. Add ponzu-cornstarch mixture and reserved pasta water to pan with vegetables. Bring to a boil, return pasta and ground beef to pan, and stir occasionally until no pink remains in beef and sauce is thick enough to coat pasta, 2-3 minutes. Plate as pictured on front of card, garnishing with green portions of green onions and red pepper flakes (to taste). Bon appétit!

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