Asian Ground Beef Noodles (Printable Version)
Comforting beef and noodles in savory soy-ginger sauce with bold flavor and quick prep.
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef (80/20 lean-to-fat ratio)
02 -
2 tbsp soy sauce, naturally brewed
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:
01 -
Heat oil in a saucepan over medium heat. Add ground beef and break apart with a wooden spoon. Cook for 3–4 minutes until partially browned with some pink remaining.
02 -
Stir in grated ginger and soy sauce. Cook for 10–15 seconds until fragrant. Add water and white pepper powder. Cover and simmer for 10 minutes.
03 -
Boil salted water in a large pot. Cook vermicelli noodles until al dente, 3–5 minutes. Drain and set aside.
04 -
Mix corn flour with cold water until dissolved. Stir into beef mixture and cook for 1 minute until sauce thickens and becomes glossy.
05 -
Add cooked noodles to the sauce and toss until evenly coated. Garnish with chopped spring onion and optional vinegar and chili oil.
# Notes:
01 -
White pepper adds an earthy complexity that enhances Asian dishes.
02 -
Reserve some pasta water to thin the sauce if necessary.
03 -
Let the dish rest for 2 minutes before serving to allow flavors to absorb.