Asian Ground Beef Noodles (Printable)
Savory beef and vegetables in Asian sauce over 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
# Method:
01 - Cook noodles according to package instructions. Drain, rinse briefly with cold water, and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and water. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
04 - Add minced garlic and ginger; sauté for 1 minute until fragrant.
05 - Add carrot, bell pepper, and cabbage to the skillet. Stir-fry for 3–4 minutes until vegetables start to soften.
06 - Pour in the prepared sauce and stir well, simmering for another 2 minutes.
07 - Add cooked noodles and toss everything together until noodles are evenly coated and heated through.
08 - Remove from heat. Garnish with sesame seeds and fresh cilantro or additional green onions if desired. Serve immediately.
# Expert Hints:
01 -
- Everything happens in one pan, which means youre eating in under 40 minutes and your sink stays relatively happy
- The sauce hits that perfect salty-sweet spot that makes you want to stand over the stove and eat straight from the wok
02 -
- Dont overcrowd your pan or the beef will steam instead of brown, working in batches if your wok is on the smaller side
- The sauce might look thin when you first add it but it clings to the noodles as they heat through and reduces slightly
03 -
- Prep all your vegetables before you start cooking because once you hit the heat, everything moves too fast to stop and chop
- Cold rinsed noodles are easier to handle and coat evenly than hot ones