Asian Ground Beef Noodles (Print)
Savory ground beef with crisp vegetables and noodles in a rich Asian-style sauce
# Ingredient list:
→ Meats
01 - 1 pound ground beef
→ Noodles
02 - 9 ounces dried egg noodles or ramen noodles
→ Vegetables
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cups shredded cabbage
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce
09 - 1/4 cup soy sauce
10 - 2 tablespoons oyster sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon brown sugar
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon crushed red pepper flakes
15 - 1/4 cup water
→ Garnish
16 - 1 tablespoon sesame seeds
17 - Fresh cilantro or green onion, chopped
# Directions:
01 - Cook noodles according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and water in a small bowl.
03 - Heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, 5-6 minutes. Drain excess fat if needed.
04 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant.
05 - Add carrot, bell pepper, and cabbage. Stir-fry for 3-4 minutes until vegetables begin to soften.
06 - Pour the prepared sauce into the skillet. Stir well and simmer for 2 minutes to allow flavors to meld.
07 - Add cooked noodles to the skillet. Toss everything together until noodles are evenly coated and heated through. Remove from heat. Garnish with sesame seeds and fresh cilantro or green onions. Serve immediately.
# Expert Tips:
01 -
- Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your meal
- The sauce hits every single flavor note you could want and coats the noodles perfectly
02 -
- Rinsing the cooked noodles with cold water stops them from cooking further and prevents them from clumping together
- The sauce will look thin at first but thickens quickly once it hits the hot pan, so do not be tempted to add more
03 -
- Prep all your vegetables before you start cooking because stir-frying moves fast once it begins
- Let your wok or skillet get properly hot before adding ingredients to achieve that restaurant-quality sear