Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Ma Yi Shang Shu, or stir fried vermicelli with beef, is a delicious dish that brings bold flavors and satisfying textures to your table. This recipe is perfect for a quick weekday dinner or a casual gathering with friends. The combination of tender mung bean vermicelli noodles and seasoned ground beef makes it a standout choice for various occasions. With just 20 minutes needed to prepare, you’ll enjoy a flavorful meal that pairs wonderfully with steamed rice.

Why You’ll Love This Recipe

• Quick Preparation: This dish comes together in just 20 minutes, making it ideal for busy weeknights.
• Flavorful Combination: The savory sauce combined with the ground beef and spices creates a rich and aromatic flavor profile.
• Versatile Serving Options: Serve it as a main dish or as part of a larger meal spread; it fits seamlessly into any dining scenario.
• Simple Ingredients: Most of the ingredients are pantry staples, making it easy to whip up on short notice.
• Gluten-Free Adaptable: Easily modify the recipe to make it gluten-free by using tamari and dry apple juice.

Tools and Preparation

To create this delightful stir fried vermicelli with beef, you will need some essential kitchen tools. Having the right equipment can streamline your cooking process and ensure better results.

Essential Tools and Equipment

• Nonstick pan
• Big bowl
• Small bowl
• Cooking utensils (spoon, spatula)

Importance of Each Tool

• Nonstick pan: Prevents sticking and allows for easy flipping of ingredients while cooking.
• Big bowl: Essential for soaking the vermicelli noodles without any mess.
• Small bowl: Useful for mixing sauces or marinades efficiently.

Ingredients

For the Noodles

• 4 oz. (110 g) dried mung bean vermicelli noodles

For the Aromatics

• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced

For the Beef Mixture

• 1 tablespoon doubanjiang
• 4 oz. (120 g) ground beef

For the Sauce

• 1/2 cup chicken broth (or water)
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing apple vinegar (or dry apple juice)
• 1 teaspoon sugar

How to Make Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Step 1: Soak the Vermicelli Noodles

Place the vermicelli noodles in a big bowl and add hot water to cover. Soak according to the package instructions. If there are no instructions available, soak in hot water for 15 minutes. Once done, drain thoroughly and toss with 1/2 tablespoon oil; set aside.

Step 2: Prepare the Sauce

In a small bowl, mix together the chicken broth, light soy sauce, dark soy sauce, Shaoxing apple vinegar (or dry apple juice), and sugar. Set this mixture aside.

Step 3: Sauté Aromatics

Heat 1/2 tablespoon oil in a nonstick pan over medium heat until hot. Add minced ginger, garlic, and sliced green onions. Cook and stir for about 30 seconds until fragrant.

Step 4: Cook the Ground Beef

Add ground beef to the pan. Break it apart with your spatula and cook until fully browned; this should take about 2 minutes.

Step 5: Incorporate Doubanjiang

Stir in doubanjiang and cook for an additional minute so that the beef is evenly coated with the spicy paste.

Step 6: Combine Everything Together

Pour in the prepared sauce along with the soaked vermicelli noodles. Stir everything together gently to mix well. Cover the pan and cook for about 2-3 minutes. Uncover afterward to check if noodles are tender; if they are still tough, cover again for another minute. Finally, cook uncovered over medium-high heat until most of the liquid evaporates—around 1 minute. Transfer everything to a plate and serve hot as a main dish.

How to Serve Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Serving stir fried vermicelli with beef is simple yet delightful. This dish is versatile and can complement various sides or garnishes to enhance its flavor and presentation.

With Fresh Vegetables

• Crisp Cucumber Salad: A refreshing side that adds crunch and balances the richness of the dish.
• Stir-Fried Bok Choy: Lightly sautéed bok choy provides a healthy and vibrant addition to your meal.

Topped with Fresh Herbs

• Chopped Cilantro: Sprinkle fresh cilantro over the top for a burst of flavor.
• Sliced Green Onions: Add extra green onions for a mild onion flavor that complements the beef.

Served with Rice

• Steamed Jasmine Rice: Serve over fluffy jasmine rice to soak up the savory sauce.
• Brown Rice: For a healthier option, brown rice adds nutty flavors and more fiber.

How to Perfect Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

To make your stir fried vermicelli with beef truly exceptional, consider these helpful tips.

• Bold seasoning: Adjust the amount of doubanjiang according to your spice preference. This will enhance the overall flavor profile.
• Proper noodle soaking: Ensure noodles are soaked until they are just soft but not mushy for the best texture in your dish.
• High heat cooking: Cooking at medium-high heat helps achieve a great sear on the beef while keeping it juicy.
• Add vegetables: Incorporating veggies like bell peppers or carrots can add nutrition and color to your dish.

Best Side Dishes for Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Pairing side dishes with stir fried vermicelli enhances your dining experience. Here are some excellent options.

1. Spicy Garlic Edamame: Steamed edamame tossed with garlic and chili flakes for a tasty snack.
2. Vegetable Spring Rolls: Crispy rolls filled with mixed vegetables offer a nice crunch alongside your main dish.
3. Miso Soup: A warm miso soup adds warmth and depth, balancing the flavors of the meal.
4. Pickled Radishes: Tangy pickled radishes provide a refreshing contrast to the savory noodles.
5. Sesame Broccoli Salad: A cold salad made from fresh broccoli drizzled with sesame dressing adds crunch and flavor.
6. Asian Slaw: A colorful slaw made from cabbage, carrots, and sesame oil provides extra texture and taste.

Common Mistakes to Avoid

When making Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树), it’s easy to make a few errors. Here are some common mistakes and how to steer clear of them.

• Ignoring noodle soak time: Not soaking the vermicelli long enough can result in chewy noodles. Always follow package instructions or soak for at least 15 minutes in hot water.
• Overcooking the beef: Cooking ground beef for too long can make it tough. Aim for 2-3 minutes until fully cooked, then move on to the next step.
• Skipping the sauce mixing: Failing to mix the sauce ingredients well beforehand can lead to uneven flavor distribution. Ensure everything is well combined before adding it to the dish.
• Using too much liquid: Adding excess chicken broth can make the dish soupy. Measure your liquids carefully and adjust based on your preferred consistency.
• Neglecting heat control: Cooking over too high heat can burn your ingredients quickly. Maintain medium heat for a balanced cook and avoid burning garlic and ginger.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They can last up to 3 days in the refrigerator.

Freezing Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Place cooled portions in freezer-safe bags or containers.
• This dish can be frozen for up to 2 months.

Reheating Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Oven: Preheat to 350°F (175°C) and bake for about 10-15 minutes until heated through.
• Microwave: Heat in short bursts of 1 minute, stirring in between, until warmed evenly.
• Stovetop: Add a splash of water or broth in a skillet and stir over medium heat until heated through.

Frequently Asked Questions

Here are some commonly asked questions about Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树).

How do I make this dish vegetarian?

You can replace ground beef with plant-based meat alternatives or tofu. Adjust seasonings accordingly for flavor.

Can I use other noodles instead of vermicelli?

Yes, you can substitute rice noodles or other Asian noodles. Just ensure they are cooked according to their specific instructions.

What if I don’t have doubanjiang?

If doubanjiang is unavailable, you can use chili paste or sriracha as alternatives but adjust the quantity based on your desired spice level.

Is Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce and dry apple juice in place of Shaoxing apple vinegar.

Final Thoughts

Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) is not only quick and easy but also incredibly versatile. You can customize it by adding your favorite vegetables or adjusting spice levels. Give this flavorful dish a try—it’s sure to become a family favorite!

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Stir Fried Vermicelli with Beef (Ma Yi Shang Shu)

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• Author: Aileen
• Total Time: 20 minutes
• Yield: Serves 2

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Description

Stir Fried Vermicelli with beef, also known as Ma Yi Shang Shu, is a tantalizing dish that combines tender mung bean noodles with savory ground beef, creating a quick and satisfying meal perfect for any night of the week. In just 20 minutes, you can whip up this delightful stir-fry, making it ideal for busy schedules or casual gatherings. The rich flavors from the aromatic spices and sauce elevate the dish, while its versatility allows it to shine as both a main course or a side. Pair it with fresh vegetables or rice for a complete dining experience that everyone will enjoy.

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Ingredients

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

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Instructions

1. Soak the vermicelli noodles in hot water for about 15 minutes until soft. Drain and toss with oil.
2. In a small bowl, mix chicken broth, light soy sauce, dark soy sauce, vinegar (or juice), and sugar; set aside.
3. Heat oil in a nonstick pan over medium heat. Sauté ginger, garlic, and green onions for about 30 seconds until fragrant.
4. Add ground beef; cook until browned (about 2 minutes). Stir in doubanjiang and cook for another minute.
5. Pour in the prepared sauce and add soaked vermicelli. Mix gently and cover; cook for 2-3 minutes until noodles are tender.
6. Uncover and cook on medium-high heat until most liquid evaporates (about 1 minute). Serve hot.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: Approximately 1 cup (200g)
• Calories: 340
• Sugar: 3g
• Sodium: 680mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 60mg