Macaroni is good in several ways… cheesy, meaty, as a salad, name it! We love ours with tomato meat sauce (sprinkled with a little fresh Parmesan). The second best is Chinese style!
The saltiness of soy sauce along with tender beef all mixed together with elbow macaroni noodles is pure comfort. Not only is this fast and easy to make, it also takes little ingredients… and makes the best left overs for lunch at work.
To make this macaroni, you will need:
- 2 cups of elbow macaroni
- 3 celery stalk
- 2 green onions (scallions)
- 2 Tbsp of Olive Oil
- 1 pound of beef (I’m using Chinese fondue meat)
- 2 Tbsp of Oyster Sauce (to give it a little kick)
- 1/3 cup of Soy Sauce Kikoman
- 1 tsp of VH Soy Sauce (for the deep brown color)
Cook macaroni according to package direction. While macaroni is cooking, dice your celery and green onions. You want to separate the tip of the green part of your scallion from the white and set aside separately.
If you are using ground beef, cook and drain your beef. In my case, using a sharp knife, slice the Chinese beef fondue in slices.
Using large skillet, heat your Olive Oil over medium heat and cook the celery for 5 minutes. Add the white part of your scallions and let cook a few minutes. From there, I am adding my beef and let it cook through, without over cooking it… by then, my macaroni is ready to be drained.
Once the beef is cooked, add your macaroni. Mix together the Soy Sauce and Oyster Sauce. Pour over macaroni and mix well. If you want more of a Soy Sauce taste, feel free to add some to your macaroni.
There you have it, an easy, fast meal that will please everyone in the family!
Enjoy!!!
