Asian Ground Beef Spaghetti
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!
Servings: 4 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.