This beef spaghetti is a full plate: meat, vegetables and a fried egg on top. Ground beef that clumps and pasta that overcooks are the two things to watch.
The beef is marinated with 2 tablespoons of cold water and stirred with chopsticks so it loosens up. The pasta boils for exactly the time on the packet, and a broken strand should still show a core the width of a toothpick.
This batch weighs about 995g, at roughly 205 calories per 100g.
Method
Marinate 200g ground beef with 1/2 teaspoon black pepper, 1 teaspoon seasoning powder, 1 tablespoon oyster sauce, 1/2 tablespoon soy sauce and 2 tablespoons cold water. Stir with chopsticks to loosen the meat, then set aside to take up the seasoning.
Dice the onion and 50g carrot. Boil the carrot and 100g green peas, lift them out, cool them quickly in cold water and drain.
Boil 300g spaghetti for exactly the time on the packet, drain, rinse under cold water and drain again.
Fry 2 eggs sunny side up in 1.5 tablespoons cooking oil.
Heat 1 tablespoon butter, cook the onion, then add 1 teaspoon minced garlic. Add the beef and cook until it browns, season with 1.5 tablespoons ketchup and 1 teaspoon canned tomato, and cook for about 1 more minute.
Add the carrot, green peas and spaghetti and toss everything together.
Plate the pasta, set the fried eggs on top, garnish with parsley and pipe 1 tablespoon Lean Mayo over the surface.
Tips
A splash of water in the marinade keeps the beef from drying out and helps it loosen in the pan.
To check the pasta, break a strand: a core the width of a toothpick means it is ready.
Rinsing the carrot and peas in cold water right after boiling keeps their color and bite.
Pipe the Lean Mayo on just before serving, since it spreads and runs if it goes on early.
High heat and quick tossing keep the strands from sticking together.
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