Description
Stir Fried Vermicelli with Beef, known as Ma Yi Shang Shu, is a delightful dish that brings the bold flavors of Sichuan cuisine into your kitchen. This quick and easy recipe features tender mung bean vermicelli noodles stir-fried with ground beef, aromatic spices, and a savory sauce. Perfect for busy weeknights or casual gatherings, you’ll find yourself reaching for seconds as the satisfying combination of textures and flavors captivates your palate.
Ingredients
Scale
- 4 oz. dried mung bean vermicelli noodles
- 4 oz. ground beef (or substitute with chicken or turkey)
- 1 tablespoon peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon doubanjiang
- 1/2 cup chicken broth
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon apple vinegar
- 1 teaspoon sugar
Instructions
- Soak the vermicelli noodles in hot water for about 15 minutes until tender. Drain and toss with oil.
- Mix all sauce ingredients in a bowl and set aside.
- Heat oil in a nonstick pan over medium heat. Add ginger, garlic, and green onions; cook until fragrant.
- Add ground beef to the pan; cook until browned.
- Stir in doubanjiang and cook for an additional minute.
- Pour in chicken broth and add soaked vermicelli; stir well to combine.
- Cover and cook for 2-3 minutes, then uncover to evaporate excess liquid before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg