I love cooking with ground beef and am always looking for different ways to make it. I was privileged to know my great-grandparents and this is a dish inspired by my great-grandmother who would make spaghetti with ground beef and oyster sauce for me as a snack. I’ve made some changes to elevate this Asian fusion dish but it still reminds me of my great-grandma every time!

Makes 4-6 servings

Ingredients

1 pound ground beef
1 tablespoon vegetable or canola oil
½ onion, sliced
½ ounce (1 inch knob) fresh ginger, grated
1-2 cloves garlic, minced
2 stalks green onion, finely chopped
¼ cup cilantro, finely chopped
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon cool water
1 pound spaghetti

For the Marinade
2 teaspoons cornstarch
2 teaspoons ShaoHsing wine
2 teaspoons soy sauce
1 tablespoon vegetable or canola oil

For the Sauce
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 cup beef broth
1 tablespoon brown sugar

Instructions

Prepare the spaghetti according to the package instructions.
In a medium mixing bowl, add ground beef and marinade ingredients. Hand mix until ingredients are incorporated. Marinate for 10-15 minutes.
In a small bowl, combine the sauce ingredients and set aside.
Meanwhile, in a wok or large frying pan on medium high heat, add 1 tablespoon vegetable or canola oil. Add ground beef and stir fry until cooked through. Push the meat to the sides and let the liquid burn off.
Add the onion and cook for 2-3 minutes. Add garlic and ginger and cook for another 30 seconds, until fragrant. Stir all the ingredients together.
Push the meat mixture to the sides and add the sauce. Meanwhile, in a small bowl, dissolve cornstarch in cool water to make a slurry. Once the sauce is bubbling, stir in the slurry and cook until the sauce starts to simmer and thicken.
Add the cooked spaghetti and combine well. Turn off the heat. Add the green onion and cilantro. Drizzle with sesame oil and toss.

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5 from 1 vote