Asian Ground Beef Noodles coat vermicelli in a glossy soy, ginger, white-pepper beef sauce thickened with a measured cornstarch slurry. Optional Chinese dark vinegar and chili oil add acidity and heat only at service. The verified recipe makes two servings and records five minutes of preparation, 15 minutes of cooking, 20 minutes total, and 708 calories per serving.
Asian Ground Beef Noodles Ingredients
Main Ingredients: 2 tablespoons oil; 250 g ground beef; 2 tablespoons soy sauce; 1 teaspoon grated ginger; 2 teaspoons white pepper powder, adjusted to preference; 2 tablespoons corn flour (corn starch); 2 tablespoons spring onion, chopped; 120 g vermicelli noodles, more or less for two servings; 2 tablespoons Chinese dark vinegar (optional); 2 tablespoons Chinese chili oil (optional).
If you enjoy this recipe, you may also like Chicken Ravioli with Pesto and Veggies.
How to Make Asian Ground Beef Noodles
- Brown the ground beef: Heat the oil in a saucepan over medium heat. Add the ground beef and break apart. Cook until slightly browned.
- Add aromatics and seasonings: Add grated ginger and soy sauce to the beef, and stir-fry for 10-15 seconds. Add 1 cup of water and white pepper powder. Cover with a lid and simmer for 10 minutes, adding more water if it evaporates excessively.
- Boil the noodles: Cook the vermicelli in a pot of boiling salted water according to package instructions until al dente. Strain and set aside.
- Thicken the sauce: Mix the corn flour with 1/2 cup of water and pour it into the beef mixture. Stir until the sauce thickens evenly.
- Combine and serve: Toss the cooked noodles into the sauce. Serve topped with spring onions. Add Chinese dark vinegar and chili oil, if desired.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat two tablespoons oil in a saucepan over medium. Add 250 grams ground beef, break it apart, and cook until slightly browned. Add one teaspoon grated ginger and two tablespoons soy sauce; stir-fry for 10–15 seconds. Pour in one cup water and add two teaspoons white pepper powder, adjusted to preference. Cover and simmer for 10 minutes, adding more water only if excessive evaporation occurs. Meanwhile, boil 120 grams vermicelli in salted water according to package directions until al dente, strain, and reserve. Mix two tablespoons corn flour or cornstarch with one-half cup water. Pour the slurry into the beef and stir until evenly thick. Toss noodles through the sauce. Divide into two servings, top with two tablespoons chopped spring onion, and add optional two tablespoons Chinese dark vinegar and two tablespoons Chinese chili oil as desired.
If you enjoy this recipe, you may also like Pesto Shrimp with Mushrooms.
Critical Visual and Timing Cues
The beef is only slightly browned before ginger and soy enter. Their 10–15 second stir-fry is brief but important: the source notes that soy caramelizes against pan-fried beef, enhancing toasted and sweet flavors. Add exactly one cup water for the covered 10-minute simmer and supplement only if it evaporates excessively. Follow the vermicelli package because brands and thicknesses differ, stopping at al dente. Make the slurry separately with one-half cup water so cornstarch disperses without lumps. Stir it into the beef until thickened evenly before noodles enter. Optional dark vinegar and chili oil remain service additions rather than mandatory simmer ingredients.
Serving and Storage
Divide the finished noodles into exactly two portions and top them with the two tablespoons chopped spring onion. Offer the optional dark vinegar and chili oil according to preference, keeping their two-tablespoon recorded quantities clear. The source says vermicelli resembles Chinese hand-pulled noodles in texture and permits other noodles, but the primary formula remains 120 grams vermicelli. Serve immediately while the thickened sauce coats rather than congeals. Refrigerate leftovers promptly and reheat until hot. Each serving is estimated at 708 calories, 58 grams carbohydrate, 40 grams fat, and 26 grams protein.
Practical Kitchen Notes
Exact amounts are two tablespoons oil, 250 grams beef, two tablespoons soy sauce, one teaspoon ginger, two teaspoons white pepper adjusted to preference, two tablespoons cornstarch, two tablespoons spring onion, 120 grams vermicelli, and optional two tablespoons each Chinese dark vinegar and Chinese chili oil. Water is used twice: one cup in the simmer and one-half cup in the slurry, plus only enough extra to prevent excessive evaporation. Do not add garlic, sesame oil, sesame seeds, vegetables, eggs, sugar, or another sauce because none appears in D1. Soy is the recorded allergen.
Details Worth Preserving
Use a saucepan or deep skillet that can hold both sauce and noodles at the final toss. Break beef finely so the small pieces cling throughout 120 grams noodles. Measure slurry water separately from simmer water and stir the cornstarch immediately before pouring because it settles. Strain noodles well without rinsing away all surface starch unless their package instructs otherwise. Return them only after the beef sauce has thickened. The official 15-minute cook field contains a 10-minute covered simmer plus short browning and thickening stages, while noodles can cook alongside. Preserve the 10–15 seconds exactly as seconds, not minutes, and never convert optional vinegar or chili oil into required ingredients.
Recorded Recipe Tips
- Adding soy sauce to the pan-fried beef caramelizes the sauce, enhancing its toasty and sweet flavors.
- Vermicelli has a texture similar to Chinese hand-pulled noodles, but any noodles can be used.
Conclusion
Asian Ground Beef Noodles makes 2 servings in 20 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Asian Ground Beef Noodles make?
It makes 2 servings and serves 2.
- → How long does Asian Ground Beef Noodles take?
The recipe records 5 minutes of preparation, 15 minutes of cooking, and 20 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → How is the beef sauce thickened?
Mix two tablespoons corn flour or cornstarch with one-half cup water, pour the slurry into the simmered beef, and stir until evenly thick.
- → Are Chinese dark vinegar and chili oil required?
No. Both are optional two-tablespoon additions that may be added when the noodles are served.