Why You’ll Love This Recipe

I love how quickly it comes together—just a few minutes to prep and then simmer while cooking the noodles. The beef is rich and savory with caramelized soy flavors, and finishing with a dark vinegar and chili oil gives it a bright, tangy kick. The spring onions scattered on top add just the right freshness. It’s perfect for busy weeknights when I want bold flavor without fuss

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Oil
• Ground beef
• Soy sauce
• Grated ginger
• White pepper powder
• Corn flour (cornstarch)
• Spring onions (chopped)
• Vermicelli noodles (or your favorite noodles)
• Chinese dark vinegar (optional)
• Chinese chili oil (optional)

Directions

I heat oil in a saucepan over medium heat, then add ground beef, breaking it apart and cooking until it’s lightly browned.
I stir in grated ginger and soy sauce, frying everything together for about 10–15 seconds so the soy flavors caramelize and deepen
I add about a cup of water plus white pepper, then cover and simmer for 10 minutes—adding more water if it reduces too much as I cook the noodles in a separate pot to al dente
I whisk corn flour with water, pour it into the beef mixture, and stir until the sauce thickens.
I toss in the cooked noodles, stir well, and top it all with chopped spring onions.
Finally, I serve it with optional splashes of Chinese dark vinegar and chili oil so everyone can season to taste

Servings and timing

Servings: 2 generous portions
Prep time: 5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

Swap the noodles: Rice noodles or any of your favorite types work well.
Protein twist: Try ground pork, chicken, or turkey for a different flavor.
Spicy boost: Stir chili oil or Sriracha into the meat mixture early on.
Veggie add‑ins: Toss in bell pepper, mushrooms, or greens like bok choy when adding the sauce.
Thicker sauce: Increase corn flour slightly for a clingier coating.

Storage and Reheating

I let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the noodles and beef in a skillet over medium-low heat, adding a splash of water if it starts to stick or dry out, stirring until just heated through.

FAQs

1. Can I make this ahead of time?

Yes—I often prep it earlier in the day and reheat gently on the stove. It retains flavor well and is great for meal prep.

2. What’s the white pepper for?

White pepper adds a subtle, clean heat that complements the soy and ginger without overpowering the dish.

3. Is the dark vinegar necessary?

No, but I like having it on the table so everyone can add tangy brightness to balance the richness.

4. Can I add vegetables?

Absolutely—bell pepper, mushrooms, bok choy, or spinach all work beautifully when stirred in with the sauce.

5. How do I get a thicker sauce?

A little extra corn flour slurry will thicken the sauce more. Add gradually until it reaches your preferred consistency.

Conclusion

I enjoy how this dish marries savory beef with simple seasonings and a luscious sauce, all in under 20 minutes. It’s versatile, easy to adapt, and perfect for when I want something comforting but quick. I hope it becomes a weeknight staple in your kitchen, too!