Name: Asian-Style Ground Beef Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoons oil : This helps sauté the ground beef and aromatics until golden and fragrant.; 250 g ground beef : Lean ground beef works well here, but if you prefer a juicier texture, go for a higher fat content.; 2 tablespoons soy sauce : Adds depth and saltiness to the dish. You can use light soy sauce for a milder flavor or dark soy sauce for richer tones.; 1 teaspoon grated ginger : Freshly grated ginger gives the dish a vibrant kick of freshness.; 2 teaspoons white pepper powder : White pepper is key in Asian cooking because it adds heat without overpowering the dish. Adjust the amount based on your preference for spiciness.; 2 tablespoons corn flour (cornstarch) : Used as a thickener for the sauce, creating a velvety consistency.; 2 tablespoons spring onion (chopped) : Adds a pop of color and freshness to the dish before serving.; 120 g vermicelli (or any noodles) : Vermicelli has a delicate texture that pairs beautifully with the rich ground beef sauce, but feel free to experiment with different types of noodles.; 2 tablespoons Chinese dark vinegar (optional) : Provides a subtle sweetness and acidity that balances the richness of the dish.; 2 tablespoons Chinese chili oil (optional) : Brings a fiery kick to the dish if you enjoy a little heat.

Ingredients

Scale

2 tablespoons oil : This helps sauté the ground beef and aromatics until golden and fragrant.
250 g ground beef : Lean ground beef works well here, but if you prefer a juicier texture, go for a higher fat content.
2 tablespoons soy sauce : Adds depth and saltiness to the dish. You can use light soy sauce for a milder flavor or dark soy sauce for richer tones.
1 teaspoon grated ginger : Freshly grated ginger gives the dish a vibrant kick of freshness.
2 teaspoons white pepper powder : White pepper is key in Asian cooking because it adds heat without overpowering the dish. Adjust the amount based on your preference for spiciness.
2 tablespoons corn flour (cornstarch) : Used as a thickener for the sauce, creating a velvety consistency.
2 tablespoons spring onion (chopped) : Adds a pop of color and freshness to the dish before serving.
120 g vermicelli (or any noodles) : Vermicelli has a delicate texture that pairs beautifully with the rich ground beef sauce, but feel free to experiment with different types of noodles.
2 tablespoons Chinese dark vinegar (optional) : Provides a subtle sweetness and acidity that balances the richness of the dish.
2 tablespoons Chinese chili oil (optional) : Brings a fiery kick to the dish if you enjoy a little heat.

Instructions

Step 1: Cook the Ground Beef

Start by heating 2 tablespoons of oil in a large saucepan over medium heat. Once the oil is hot, add the ground beef and break it apart with a wooden spoon. Cook until the meat is slightly browned, ensuring there are no pink bits left. This step ensures the beef is cooked thoroughly and develops a nice crust, enhancing its flavor 1.

Step 2: Add Aromatics and Seasonings

Once the beef is nicely browned, toss in the grated ginger and stir-fry for about 10–15 seconds. This short cooking time releases the ginger’s essential oils, infusing the dish with its signature warmth. Next, pour in the soy sauce and let it cook briefly to caramelize, bringing out its toasty and sweet notes 5. Then, add 1 cup of water along with the white pepper powder. Stir everything together, cover the pan with a lid, and let it simmer for 10 minutes. Keep an eye on the liquid level; if it starts to evaporate too quickly, simply add more water.

While the beef simmers, it’s a good time to start preparing your noodles. Boil them in a large pot of salted water according to the package instructions until they’re al dente. Drain the noodles and set them aside while you finish up the sauce.

Step 3: Thicken the Sauce

In a small bowl, mix 2 tablespoons of corn flour (also known as cornstarch) with ½ cup of water to create a slurry. Pour this mixture into the simmering beef sauce and stir continuously until the sauce thickens evenly. The corn flour not only thickens the sauce but also gives it a glossy sheen that looks professional and appetizing.

Step 4: Combine Everything

Now it’s time to bring all the elements together! Toss the cooked noodles into the beef sauce, coating each strand generously. Serve immediately with chopped spring onions sprinkled on top for added freshness. If you’re feeling adventurous, drizzle a bit of Chinese dark vinegar and chili oil over the dish for extra layers of flavor. These optional ingredients take the dish to the next level, adding complexity and excitement to every bite.

Notes

Don’t overcrowd the pan : When cooking the ground beef, leave enough space in the pan to allow the moisture to evaporate. Overcrowding can lead to steaming instead of browning, resulting in less flavorful beef.

Caramelize the soy sauce : As mentioned earlier, letting the soy sauce cook briefly before adding water enhances its natural sweetness and aroma. Don’t skip this step it makes a big difference!

Adjust seasoning gradually : Everyone’s palate is different, so taste the sauce as you go and adjust the seasonings accordingly. Whether it’s more soy sauce, white pepper, or chili oil, small adjustments can elevate the dish significantly.

Use fresh ingredients : Fresh ginger and spring onions make a world of difference compared to dried versions. They add brightness and depth to the dish, balancing out the richness of the beef and sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: Approximately 1¼ cups
Calories: 345 kcal
Sugar: 7g
Sodium: 1,064mg
Fat: 17g
Saturated Fat: 6g
Carbohydrates: 26g
Fiber: 5g
Protein: 24g
Cholesterol: 71mg