Asian Ground Beef Noodles (Printable Version)
Savory ground beef with vegetables in Asian-inspired sauce over egg noodles
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Noodles
02 - 9 oz 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
# How To Make It:
01 - Cook noodles according to package directions. Drain and rinse with cold water to stop cooking. Set aside for later assembly.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and water in a small bowl until sugar dissolves completely.
03 - Heat large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart with spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
04 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Add carrot, bell pepper, and cabbage to skillet. Stir-fry for 3 to 4 minutes until vegetables begin to soften but still retain some crunch.
06 - Pour prepared sauce over beef and vegetables. Stir well to combine and simmer for 2 minutes, allowing flavors to meld.
07 - Add cooked noodles to skillet. Toss everything together until noodles are evenly coated with sauce and heated through, about 2 minutes.
08 - Remove from heat. Sprinkle with sesame seeds and fresh cilantro or additional green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce hits every note at once salty sweet savory and it comes together in seconds
- Ground beef cooks faster than sliced meat making this perfect for weeknight chaos
- Leftovers reheat beautifully for lunch the next day if they last that long
02 -
- Have everything chopped and measured before you start cooking because stir-frying waits for no one
- Crowding the pan makes vegetables steam instead of fry so cook in batches if your skillet is small
03 -
- Prep all ingredients before turning on the stove because stir-frying moves fast once it starts
- Let your pan get properly hot before adding ingredients for that restaurant-style sear