Description
Stir Fried Vermicelli with Beef, also known as Ma Yi Shang Shu, is a quick and flavorful dish that comes together in just 20 minutes. Ideal for busy weeknights, this meal showcases tender mung bean vermicelli noodles tossed in a savory sauce with ground beef and aromatic spices. The combination of ginger, garlic, and chili bean paste creates an enticing aroma that fills your kitchen. Whether enjoyed on its own or served alongside steamed rice, this versatile recipe is sure to impress family and friends alike. With customizable ingredients, you can easily modify the dish to suit your taste preferences or dietary needs. Dive into this delightful stir fry and savor the comforting yet exciting flavors it brings to the table.
Ingredients
Scale
- 4 oz dried mung bean vermicelli noodles
- 1 tablespoon peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 green onions, sliced
- 4 oz ground beef
- 1 tablespoon doubanjiang
- ½ cup chicken broth
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
Instructions
- Soak the mung bean vermicelli in hot water for about 15 minutes until softened; drain and toss with oil.
- In a small bowl, mix together the doubanjiang, chicken broth, soy sauces, and set aside.
- Heat peanut oil in a nonstick pan over medium heat; sauté ginger, garlic, and green onions until fragrant (about 30 seconds).
- Add ground beef and cook until browned (about 2 minutes), breaking it apart as it cooks.
- Stir in the doubanjiang mixture and incorporate soaked vermicelli; cover and cook for another 3 minutes.
- Uncover and stir-fry until liquid evaporates slightly (about 1 more minute). Serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg