Ingredients
Scale
- 2 tablespoons oil
- 250 g ground beef
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 2 teaspoons white pepper powder, adjust to taste
- 2 tablespoons corn flour (corn starch)
- 2 tablespoons chopped spring onion
- 120 g vermicelli noodles
- 2 tablespoons Chinese dark vinegar (optional)
- 2 tablespoons Chinese chili oil (optional)
Instructions
- Heat oil in a saucepan over medium heat. Add ground beef and break apart, cooking until slightly browned.
- Add grated ginger and soy sauce; stir fry for 10–15 seconds. Pour in 1 cup water and add white pepper. Cover and simmer for 10 minutes, adding more water if necessary for the noodles.
- Cook vermicelli in boiling salted water according to package instructions until al dente. Drain and set aside.
- Mix corn flour with 1/2 cup water and pour into the beef sauce, stirring until thickened.
- Toss cooked noodles into the beef sauce. Serve topped with chopped spring onions, and optionally drizzle with Chinese dark vinegar and chili oil.
Notes
- Quickly stir-frying the soy sauce with beef enhances its sweet, toasty flavor.
- Vermicelli mimics the texture of hand-pulled noodles, but any noodles can be used.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Chinese