INGREDIENTS:
1 lb. lean ground beef 2 cups cabbage, coarsely chopped 1 medium onion, diced 3 cloves garlic, minced 2 tablespoons vegetable oil 2 cups cooked chow mein noodles (or spaghetti) 1/4 cup soy sauce 1 tablespoon hoisin sauce 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 1 cup shredded carrots 1 bell pepper, thinly sliced 1 cup bean sprouts (optional) 1 cup chicken or vegetable broth Green onions, sliced for garnishINSTRUCTIONS:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
In a large skillet over medium heat, sauté the ground beef, onion, and garlic with the vegetable oil until the meat is browned and the onions are tender. Drain any excess fat.
Add the chopped cabbage to the skillet, cooking until the cabbage wilts and becomes tender.
Stir in the cooked noodles, soy sauce, hoisin sauce, sesame oil, ground ginger, and black pepper, ensuring everything is thoroughly combined and coated with the sauce.
Fold in the shredded carrots, bell pepper, and bean sprouts if using, and pour in the broth, mixing well.
Transfer the mixture into the prepared baking dish.
Bake in the preheated oven for 20-25 minutes, or until everything is cooked through.
Garnish with sliced green onions before serving.