Asian ground beef noodles (Print Version)
Savory beef in a soy-ginger sauce coats vermicelli noodles, delivering quick, rich, and comforting Asian-inspired flavors.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 pound ground beef (80/20 lean-to-fat ratio)
02 -
2 tablespoons naturally brewed soy sauce
03 -
1 tablespoon grated fresh ginger
04 -
1/4 teaspoon white pepper powder
05 -
1 cup water
06 -
6 ounces vermicelli noodles
07 -
2 tablespoons chopped spring onion (white and green parts)
→ Thickening Slurry
08 -
1 tablespoon corn flour
09 -
1/2 cup cold water
→ Optional Additions
10 -
1 teaspoon Chinese dark vinegar
11 -
1 teaspoon Chinese chili oil
# Step-by-Step Instructions:
01 -
Heat a small amount of oil in a saucepan over medium heat. Add ground beef and loosen with a wooden spoon. Cook for 3 to 4 minutes until partially browned but still slightly pink to preserve juiciness.
02 -
Incorporate grated ginger and soy sauce, cooking for 10 to 15 seconds to release aroma without burning. Pour in water, sprinkle white pepper, cover, and simmer for 10 minutes to meld flavors.
03 -
Boil salted water in a large pot. Add vermicelli and cook until al dente, approximately 3 to 5 minutes. Drain immediately and set aside to prevent overcooking.
04 -
Combine corn flour with cold water until smooth. Gradually stir slurry into the beef mixture, cooking while stirring constantly for about 1 minute until the sauce thickens and becomes glossy.
05 -
Add cooked noodles to the thickened sauce and toss gently to coat uniformly. Garnish with chopped spring onions. Optionally, drizzle Chinese dark vinegar and chili oil to taste.
# Extra Tips & Details:
01 -
Reserve some pasta water before draining to adjust sauce consistency if needed.
02 -
Allow the dish to rest for 2 minutes before serving to enhance flavor absorption.
03 -
White pepper provides an earthy heat that complements the dish’s Asian flavor profile.