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Satisfying Asian Ground Beef Noodles for Busy Nights

This Asian Ground Beef Noodles recipe is a quick, flavorful meal perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sauté
  • 1 tablespoon oil sesame oil can be used for deeper richness
  • 1 pound ground beef can substitute with ground chicken or pork
For the Sauce
  • 3 tablespoons soy sauce use low-sodium for a healthier option
  • 2 teaspoons grated ginger fresh ginger is preferred
  • ½ teaspoon white pepper powder adjust to taste
  • 1 tablespoon corn flour (corn starch) sweet potato starch can be used for corn allergies
For the Noodles
  • 8 ounces vermicelli noodles can substitute with other types
For Toppings
  • 2 tablespoons spring onion chopped scallions can be used
  • 1 tablespoon Chinese dark vinegar balsamic vinegar can substitute
  • 1 tablespoon Chinese chilli oil optional

Equipment

  • large saucepan
  • Separate pot
  • spatula
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat 1 tablespoon of oil over medium heat. Add the ground beef, breaking it apart. Cook for 5-7 minutes until slightly browned.
  2. Stir in 2 teaspoons of grated ginger and 3 tablespoons of soy sauce. Cook for an additional 10-15 seconds.
  3. Pour in 1 cup of water and sprinkle ½ teaspoon of white pepper powder. Cover and let it simmer for 10 minutes on low heat.
  4. Bring a separate pot of salted water to a boil. Add the vermicelli noodles and cook until al dente, about 3-4 minutes. Drain and rinse under cold water.
  5. In a small bowl, mix 1 tablespoon of corn flour with ½ cup of water. Add to the beef mixture and stir until thickened, about 2-3 minutes.
  6. Toss the cooked vermicelli noodles into the beef sauce and mix until coated. Serve topped with spring onions and drizzle with dark vinegar and chilli oil.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently in a skillet.