Description
Asian Ground Beef Noodles is a quick, flavor-packed weeknight dinner that combines savory beef, tender noodles, and a glossy soy-ginger sauce. Ready in just 20 minutes, this one-pot wonder balances comfort and bold Asian-inspired flavors without complicated prep or ingredients. Perfect for busy evenings or a last-minute craving that beats takeout.
Ingredients
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30 ml / 2 tbsp oil
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250 g / 9 oz ground beef
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30 ml / 2 tbsp soy sauce
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5 g / 1 tsp grated ginger
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10 g / 2 tsp white pepper powder (adjust to taste)
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15 g / 2 tbsp corn flour (cornstarch)
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15 g / 2 tbsp spring onion, chopped
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120 g / 4.2 oz vermicelli noodles (or noodles of choice)
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30 ml / 2 tbsp Chinese dark vinegar (optional)
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30 ml / 2 tbsp Chinese chili oil (optional)
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240 ml / 1 cup water (for sauce) + 120 ml / ½ cup water (for slurry)
Instructions
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Heat oil in a saucepan over medium heat. Add ground beef and cook, breaking it apart, until browned.
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Stir in ginger and soy sauce. Cook for 10–15 seconds until soy sauce caramelizes slightly.
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Add 240 ml (1 cup) water and white pepper. Cover and simmer for 10 minutes, adding more water if needed.
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Meanwhile, cook noodles in salted boiling water until al dente. Drain and set aside.
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In a small bowl, mix cornstarch with 120 ml (½ cup) water to create a slurry. Stir into beef sauce until thickened.
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Add noodles to the beef sauce, tossing to coat.
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Serve hot, topped with chopped spring onion. Drizzle with vinegar or chili oil for extra flavor.
Notes
Use vermicelli, egg noodles, or ramen depending on preference.
Chili oil adds heat without overpowering other flavors.
Substitute arrowroot or potato starch if cornstarch isn’t available.
Double the recipe easily for families or meal prep.
Freeze just the beef sauce for up to 2 months and cook fresh noodles for best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired