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Stir Fried Vermicelli with Beef (Ma Yi Shang Shu)

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A delicious and quick weeknight dinner of stir-fried vermicelli noodles with savory beef and aromatic spices, perfect for family gatherings.

Ingredients

Scale
  • 4 oz. (110 g) dried mung bean vermicelli noodles
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 tablespoon doubanjiang
  • 4 oz. (120 g) ground beef
  • 1/2 cup chicken broth (or water)
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon dry apple juice
  • 1 teaspoon sugar

Instructions

  1. Soak the vermicelli noodles in hot water for about 15 minutes until softened. Drain and toss with oil.
  2. Mix together light soy sauce, dark soy sauce, apple vinegar, and sugar.
  3. Heat the oil in a nonstick pan over medium heat. Sauté ginger, garlic, and green onions for about 30 seconds.
  4. Add the ground beef, cooking until browned, about 2 minutes.
  5. Stir in the doubanjiang and cook for an additional minute.
  6. Pour in the chicken broth and add the soaked noodles along with the sauce. Mix well.
  7. Cover and cook for another 2-3 minutes, stirring frequently until the noodles absorb the flavors.

Notes

This dish is highly customizable; try adding your favorite vegetables or proteins for variation. Best enjoyed fresh, but leftovers can be stored for up to 2 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/stir-fried-vermicelli-with-beef/

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