Chinese Beef Bolognese

This turned out GREAT!  It was kind of an experiment.  It's rich, savory, tangy, a little hot, a little sweet.

Marinate:  0.5 lb beef marinated for 30 minutes in 2 Tbsp rice wine, 1 tsp salt, 1 tsp cornstarch.  I also added 1 tsp of my sichuan chili oil.

Sauce:  combine 3 Tbsp tomato paste, 1/2 C cold water, 2 tsp soy sauce, 1 Tbsp chinese black vinegar, 1 tsp sugar, 1/4 tsp salt.  Set aside.

Other ingredients:
- Used 3 "buns" of fresh chinese egg noodle.
- 1 large tomato cut into 8ths.
- 1 large red bell pepper cut into 1/2 x 3/4" rectangles
- 1/2 red onion cut into similar sized rectangles.

Method:
Cook ground beef on medium high.  Poured off fat.  Added 1 Tbsp lamb fat left over from Christmas (that's in our freezer).  Probably fine without this.  Sauteed a few more minutes.  Reserve on the side.

Heated 1 Tbsp oil on high.  Added 2 tsp mince ginger + 4 cloves minced garlic at the same time as bell pepper + onion + 1 more Tbsp lamb fat.  My goal (not achieved) was to scorch the onions + peppers, but it came out great anyway.

After a few minutes, deglazed all the brown crispy bits on the bottom of the pan by adding tomato.  After 1-2 more minutes added ~ 1/4 - 1/3 C water to further deglaze.  I rubbed all the crud from the bottom with the wooden spatula.  Keep simmering until most of the liquid is gone and it's more like a glaze.

Meanwhile:  Pop the noodles in.  (my package has them cook for about 3 minutes).  Drain.

Add them to the peppers + onions along with the reserved meat.  Stir to combine.  Add the reserve sauce and cook until you like the consistency of the glaze.  (Might only be 1-2 min).

Here's the size of the chopped things:

All the things in the pan right before adding noodles.

Right after noodles added

After sauce!