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