Description

Welcome, food enthusiasts! If you’re craving a quick yet flavorful dish with bold Asian flavors, Asian Ground Beef Noodles might just be the perfect recipe for you. This delightful dish is loaded with savory spices and textures, creating a meal that’s both satisfying and simple to prepare. Whether you’re a fan of hearty noodles or love a well-seasoned ground beef recipe, this dish will surely become a go-to in your kitchen repertoire. Let’s dive into how you can create this one-pot wonder in no time!

Ingredients

Scale

2 tablespoons oil (vegetable or sesame for added flavor)
250 g ground beef (lean or regular, depending on your preference)
2 tablespoons soy sauce (low sodium or regular)
1 teaspoon grated ginger (fresh for the best flavor)
2 teaspoons white pepper powder (adjust to your taste)
2 tablespoons corn flour (also known as cornstarch, for thickening)
2 tablespoons spring onion (chopped, for garnish)
120 g vermicelli (or any noodles of your choice)
2 tablespoons Chinese dark vinegar (optional, for extra tang)
2 tablespoons Chinese chili oil (optional, for added heat)

Optional Substitutions:

You can replace soy sauce with tamari for a gluten-free option.
If you’re avoiding beef, try ground chicken or turkey as a leaner alternative.
Swap vermicelli for rice noodles or udon for a different texture experience.

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Instructions

Heat the oil and cook the beef: Begin by heating 2 tablespoons of oil in a large saucepan over medium heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Stir occasionally until the beef turns a nice brown color, indicating it’s cooked through.
Add ginger and soy sauce: Once the beef is browned, stir in 1 teaspoon of grated ginger and 2 tablespoons of soy sauce. Let these flavors meld with the beef, stirring for 10-15 seconds until fragrant.
Simmer with white pepper: Pour in 1 cup of water and add 2 teaspoons of white pepper powder. Stir everything together, then lower the heat, cover the saucepan with a lid, and allow the beef mixture to simmer for about 10 minutes. Check occasionally to ensure the water hasn’t evaporated too much, adding more if necessary.
Cook the noodles: While the beef is simmering, cook the vermicelli in a separate pot of salted boiling water. Follow the package instructions for al dente noodles, which should take around 3-5 minutes. Drain the noodles once done and set them aside.
Thicken the sauce: Mix 2 tablespoons of corn flour with half a cup of water until smooth. Slowly pour this slurry into the beef mixture, stirring constantly to avoid lumps. Continue stirring until the sauce thickens, which should take a minute or two.
Combine and serve: Add the cooked noodles to the beef sauce, tossing them together until evenly coated. Serve hot, garnished with chopped spring onions for a fresh, crisp bite. If you like an extra burst of flavor, drizzle on some Chinese dark vinegar or chili oil as a finishing touch.

Notes

Caramelize the soy sauce: Let the soy sauce briefly cook in the pan after adding it to the beef to release its toasty, umami-rich flavors. This step elevates the dish’s depth.
Customize the heat level: Adjust the amount of Chinese chili oil based on your spice tolerance. Start with a little and gradually add more if desired.
Use fresh ingredients: Freshly grated ginger and chopped spring onions make a big difference in flavor. Avoid using powdered ginger if possible.