A quick, flavorful noodle dish with tender beef, soy sauce, ginger, and spring onions—perfect for weeknight dinners in under 30 minutes.

Oil

Ground beef

Soy sauce

Grated ginger

White pepper powder

Corn flour (cornstarch)

Spring onions (chopped)

Vermicelli noodles (or preferred noodles)

Chinese dark vinegar (optional)

Chinese chili oil (optional)

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Heat oil in a saucepan over medium heat. Add ground beef and cook until browned.

Stir in grated ginger and soy sauce; cook 10–15 seconds to caramelize.

Add ~1 cup water and white pepper. Cover and simmer for 10 minutes, adding more water if needed.

Meanwhile, cook noodles to al dente in a separate pot.

Mix corn flour with a bit of water and stir into the beef mixture until thickened.

Add cooked noodles, toss to combine, and top with spring onions.

Serve with optional dark vinegar and chili oil.

Use your favorite noodles—rice, wheat, or egg noodles all work well.

For a spicy boost, add chili oil or Sriracha to the beef.

Add vegetables like bok choy, bell pepper, or mushrooms with the sauce.

Store leftovers for up to 3 days; reheat in a skillet with a splash of water.

Thicken the sauce with more cornstarch slurry if needed.