Description
This Asian-style ground beef spaghetti recipe combines the flavors of a traditional stir-fry with the comfort of pasta, creating a delicious fusion dish. The umami-rich sauce coats the beef, noodles, and veggies perfectly, making it a satisfying meal for any day of the week.
Ingredients
Spaghetti Noodles:
8 ounces
Sesame Oil:
1 tablespoon
Ground Beef:
1 pound
Garlic Cloves, minced:
3
Fresh Ginger, minced:
1 tablespoon
Green Onions, chopped (plus more for garnish):
1/2 cup
Low-Sodium Soy Sauce:
1/4 cup
Hoisin Sauce:
2 tablespoons
Oyster Sauce:
1 tablespoon
Rice Vinegar:
1 tablespoon
Sriracha (optional for heat):
1 teaspoon
Brown Sugar:
1 teaspoon
Black Pepper:
1/2 teaspoon
Shredded Carrots:
1 cup
Shredded Cabbage or Coleslaw Mix:
1 cup
Toasted Sesame Seeds for garnish:
as needed
Instructions
- Cook the Spaghetti: Cook spaghetti according to package directions until al dente, then drain and set aside.
- Cook the Beef: In a skillet, heat sesame oil and cook ground beef until browned. Add garlic, ginger, and green onions; sauté until fragrant.
- Prepare the Sauce: Whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, sriracha, brown sugar, and black pepper in a bowl.
- Combine Ingredients: Pour the sauce into the skillet with the beef. Add carrots and cabbage; cook until slightly softened.
- Finish the Dish: Add cooked spaghetti to the skillet, toss everything together until coated and heated through.
- Serve: Garnish with green onions and sesame seeds before serving hot.
Notes
- For a low-carb version, substitute spaghetti with zucchini noodles or shirataki noodles.
- Ground turkey or chicken can also be used instead of ground beef.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 7g
- Sodium: 840mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg
