Ground Beef Noodles with Ginger and Soy Sauce (Print-Friendly Version)
Browned ground beef and separately cooked noodles are coated in a sweet soy-and-ginger sauce. Use the noodle package for its boiling time and add the optional starch only after mixing it with cold water. This makes the sauce easier to control than adding dry starch directly to the skillet.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
450 g ground beef
02 -
225 g noodles (spaghetti, ramen, or lo mein)
03 -
1 tbsp vegetable oil
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3 cloves garlic, minced
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1 tsp fresh grated ginger or 1/2 tsp ground ginger
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1/2 cup low-sodium soy sauce
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1/3 cup packed brown sugar
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1/4 cup beef broth or water
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1 tbsp cornstarch (optional, for thickening)
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1/2 tsp crushed red pepper flakes (optional)
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Chopped green onions (for garnish)
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Sesame seeds (optional)
# How to Make It:
01 -
Cook the dry noodles according to their package until tender but firm.
02 -
Drain and keep ready without letting them cool into a compact mass. Mix low-sodium soy sauce, brown sugar and broth or water in a bowl.
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If using cornstarch, mix it separately with two tablespoons of cold water. Heat vegetable oil in a large skillet and brown the ground beef, breaking it into small pieces.
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Continue until the beef reaches 160°F and drain excess fat.
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Add garlic and ginger and stir briefly until aromatic. Pour in the soy mixture and optional pepper flakes, then simmer gently.
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Add the starch slurry gradually if needed and cook until the sauce thickens. Toss in the noodles, loosening with a little hot water if necessary, and finish with green onions and optional sesame seeds.