Asian Ground Beef Noodles (Printer-Friendly)
Tender ground beef with vermicelli noodles in a rich soy-ginger sauce, balanced with warmth and freshness.
# What You’ll Need:
→ Main Ingredients
01 -
1 lb ground beef (80/20 lean-to-fat ratio)
02 -
2 tbsp naturally brewed soy sauce
03 -
1 tbsp grated fresh ginger
04 -
1/4 tsp white pepper powder
05 -
1 cup water
06 -
6 oz vermicelli noodles
07 -
2 tbsp chopped spring onion (white and green parts)
→ Thickening Slurry
08 -
1 tbsp corn flour
09 -
1/2 cup cold water
→ Optional Additions
10 -
1 tsp Chinese dark vinegar
11 -
1 tsp Chinese chili oil
# Steps to Follow:
01 -
Heat oil in a saucepan over medium heat. Add ground beef and break apart with a wooden spoon. Cook for 3 to 4 minutes until partially browned but still slightly pink to retain juiciness.
02 -
Stir in grated ginger and soy sauce, cooking for 10 to 15 seconds to release aroma. Add water and white pepper powder. Cover and simmer for 10 minutes to meld flavors.
03 -
Bring large pot of salted water to a boil. Cook vermicelli noodles for 3 to 5 minutes until al dente. Drain immediately and set aside to prevent overcooking.
04 -
Combine corn flour with cold water until dissolved. Stir slurry gradually into beef mixture, stirring constantly. Cook for 1 minute until sauce thickens and becomes glossy.
05 -
Add cooked noodles to the sauce and toss to coat evenly. Garnish with chopped spring onions. Drizzle with Chinese dark vinegar and chili oil if desired.
# Helpful Hints:
01 -
Reserve some pasta cooking water before draining noodles to adjust sauce consistency if necessary.
02 -
Allow dish to rest for 2 minutes to enhance flavor absorption.
03 -
White pepper provides an earthy heat that complements Asian flavor profiles uniquely.