This satisfying dish combines tender ground beef simmered gently in a fragrant soy and ginger sauce. The sauce is thickened to coat al dente vermicelli noodles evenly, capturing every bite with umami depth. A subtle hint of white pepper adds earthy warmth, while optional touches like dark vinegar and chili oil enhance complexity. Quick to prepare and customizable, it’s perfect for busy nights and pairs well with fresh vegetables for added texture and nutrition.
Cooking involves browning beef to retain juiciness, then simmering with ginger and soy. The noodles are cooked separately until just firm, preventing mushiness. Corn flour slurry is stirred in to create a glossy coating sauce. Finishing with chopped spring onions heightens freshness. This dish balances savory, spicy, and tangy notes while keeping cleanup minimal with its one-pot beef sauce base.
Great for versatile weeknight meals, it welcomes swaps like different noodles or proteins and varying spice levels. Letting it rest briefly allows flavors to meld, ensuring every forkful feels rich and comforting.
This hearty Asian ground beef noodles dish has become my weeknight dinner hero when I crave something comforting with bold flavors. Tender ground beef simmers in a rich soy-ginger sauce that perfectly coats every strand of vermicelli noodle, creating a satisfying meal in just 20 minutes. It’s the kind of recipe that proves great taste does not need to come from complicated steps or a long list of ingredients.
I first discovered this recipe during a hectic workweek when I needed something quick yet satisfying. The combination of tender beef and slurpy noodles in a savory sauce instantly became a family favorite, and now we make it at least twice a month.
Ingredients
- Ground beef: The star protein cooks quickly and absorbs the delicious Asian flavors Choose an 80 to 20 lean to fat ratio for the best flavor
- Soy sauce: Provides the essential umami foundation Look for naturally brewed soy sauce for a deeper taste
- Grated ginger: Adds a warming aromatic quality Fresh is best but jarred works in a pinch
- White pepper powder: Offers a distinct earthy heat different from black pepper Find it in the spice aisle
- Corn flour: Creates a silky texture in the sauce Mix with cold water first to prevent lumps
- Spring onion: Adds color and fresh flavor Use both white and green parts for different textures
- Vermicelli: Thin noodles that perfectly capture the sauce Cook until just al dente
- Chinese dark vinegar: Optional but adds wonderful depth and balances the richness
- Chinese chili oil: Optional for heat lovers Adds complexity with its toasted chili notes
Step-by-Step Instructions
- Brown the Beef:
- Heat a little oil in a saucepan over medium heat Add the ground beef and break it apart with a wooden spoon Cook until it begins to brown but not fully cooked through about three to four minutes The meat should still have some pink spots This step ensures the beef stays tender and juicy
- Add Aromatics and Liquid:
- Stir in the grated ginger and soy sauce Cook for just ten to fifteen seconds to release their fragrance This prevents burning the ginger while allowing the soy sauce to slightly caramelize Add one cup of water and sprinkle white pepper powder Cover with a lid and simmer for ten minutes to let the flavors meld
- Cook the Noodles:
- While the beef simmers, bring a large pot of salted water to a boil Cook vermicelli noodles according to the package instructions until they are al dente usually three to five minutes Drain and set aside immediately to prevent overcooking
- Thicken the Sauce:
- Mix one tablespoon of corn flour with half a cup of cold water until completely dissolved Slowly pour this slurry into the beef mixture while stirring constantly Continue stirring for about one minute until the sauce thickens to a glossy consistency that clings beautifully to the noodles
- Combine and Garnish:
- Add the cooked noodles directly to the sauce Toss gently until every strand is coated Garnish with chopped spring onions For extra flavor dimensions drizzle with Chinese dark vinegar and chili oil if desired