Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Ma Yi Shang Shu, or stir fried vermicelli with beef, is a delightful dish that brings the essence of Sichuan cuisine to your table. This quick and flavorful meal is not only easy to prepare but also perfect for busy weeknights. With tender mung bean vermicelli noodles coated in a savory sauce and aromatic spices, you’ll find yourself reaching for seconds. Whether it’s a casual family dinner or a small gathering with friends, this dish fits any occasion beautifully.

Why You’ll Love This Recipe

• Quick Preparation: In just 20 minutes, you can have a delicious meal ready to serve.
• Flavor-Packed: The combination of ginger, garlic, and chili bean paste creates a rich and savory flavor.
• Versatile Ingredients: Swap out the beef for chicken or turkey if you prefer; it works just as well!
• Gluten-Free Adaptable: Easily modify this recipe to be gluten-free by using tamari.
• Perfect for Meal Prep: Make a large batch to enjoy throughout the week—great for lunches!

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather the right tools before you start. This will help streamline the process and ensure everything comes together perfectly.

Essential Tools and Equipment

• Nonstick pan
• Mixing bowls
• Measuring spoons
• Cooking spoon

Importance of Each Tool

• Nonstick pan: Prevents sticking and allows for easy stirring of the noodles and beef.
• Mixing bowls: Ideal for soaking vermicelli noodles and mixing sauce ingredients without spills.
• Measuring spoons: Ensure precise measurements for seasoning and sauces, enhancing flavor balance.

Ingredients

For the Vermicelli

• 4 oz. (110 g) dried mung bean vermicelli noodles
• 1 tablespoon peanut oil (or vegetable oil)

For the Aromatics

• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced

For the Sauce

• 1 tablespoon doubanjiang
• 1/2 cup chicken broth (or water)
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing apple vinegar (or dry apple juice)
• 1 teaspoon sugar

For the Protein

• 4 oz. (120 g) ground beef

How to Make Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Step 1: Soak the Vermicelli

Place the vermicelli noodles in a big bowl and add hot water to cover. Soak according to the package instructions or soak them in hot water for about 15 minutes if there are no instructions. Once done, drain thoroughly, toss with 1/2 tablespoon oil, and set aside.

Step 2: Prepare the Sauce

In a small bowl, mix together all the sauce ingredients: doubanjiang, chicken broth (or water), light soy sauce, dark soy sauce, apple vinegar (or dry apple juice), and sugar. Set this mixture aside.

Step 3: Cook Aromatics

Heat 1/2 tablespoon oil in a nonstick pan over medium heat until hot. Add minced ginger, garlic, and sliced green onions. Cook and stir for about 30 seconds to release their fragrance.

Step 4: Brown the Beef

Add ground beef to the pan. Cook while chopping it into smaller pieces until fully cooked through—this should take about 2 minutes.

Step 5: Add Flavorings

Stir in the doubanjiang into the beef mixture. Cook for an additional minute until evenly distributed.

Step 6: Combine Everything

Pour in the chicken broth along with the soaked vermicelli noodles and prepared sauce. Stir several times to combine well. Cover the pan and cook for about 2 to 3 minutes. After uncovering, check noodle doneness; if they need more time, cover again for another minute or so. Once soft, increase heat slightly and cook uncovered until liquid evaporates—about 1 minute.

Once done, transfer everything to a plate and serve hot as a main dish!

How to Serve Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Serving stir fried vermicelli with beef is all about enhancing its flavors while providing a balanced meal. This dish pairs wonderfully with various accompaniments that complement its savory taste.

With Steamed Rice

• Serve the stir fried vermicelli over a bed of steamed rice for a hearty meal that balances the noodles’ textures and flavors.

Garnished with Fresh Herbs

• Top your dish with fresh coriander or cilantro to add a burst of freshness and aroma, elevating the overall experience.

Accompanied by Pickled Vegetables

• Serve some pickled cucumbers or radishes on the side for a tangy contrast that cuts through the richness of the beef.

With Chili Oil

• Drizzle chili oil over your serving for an extra kick of heat and flavor, perfect for spice lovers!

Paired with Soup

• A light vegetable soup can be an excellent starter, enhancing the meal’s warmth and comfort.

How to Perfect Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

To achieve the best results when making stir fried vermicelli with beef, consider these essential tips. They will help you enhance flavor and texture while ensuring an enjoyable cooking experience.

• Use Fresh Ingredients: Fresh ginger and garlic significantly boost the dish’s aroma and taste. Always opt for fresh over dried.

• Control Noodle Soaking Time: Soak the vermicelli just until tender but not mushy. This ensures they maintain their structure in the stir fry.

• Heat Your Pan Properly: Preheating your pan before adding oil is crucial. This enhances browning and prevents sticking.

• Stir Frequently: Frequent stirring helps distribute heat evenly, preventing any ingredients from burning or sticking to the bottom of the pan.

• Taste as You Go: Adjust seasoning throughout cooking. This allows you to personalize flavors according to your preference.

Best Side Dishes for Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Pairing side dishes with your main course can create a well-rounded meal. Here are some delightful options that complement stir fried vermicelli perfectly.

1. Vegetable Spring Rolls: Crispy rolls filled with fresh vegetables provide a crunchy texture contrast.

2. Steamed Broccoli: Lightly steamed broccoli adds color and nutrients, balancing out the meal while keeping it healthy.

3. Sesame Cucumber Salad: This refreshing salad made from cucumbers tossed in sesame oil provides a cool counterpoint to your warm dish.

4. Garlic Stir-Fried Greens: Quick-fried leafy greens like bok choy or spinach bring earthiness and additional nutrition.

5. Egg Drop Soup: A light egg drop soup can serve as a comforting starter that complements your main dish without overpowering it.

6. Asian Slaw: Crunchy cabbage slaw dressed in rice vinegar offers acidity and crunch, enhancing the entire meal’s experience.

Common Mistakes to Avoid

When making stir fried vermicelli with beef, avoiding common pitfalls can enhance your dish significantly. Here are some mistakes to watch out for:

• Overcooking the noodles: If you leave the vermicelli in water too long, they can become mushy. To avoid this, soak them according to package instructions or for no more than 15 minutes in hot water.

• Neglecting to drain properly: Failing to drain the soaked noodles well can lead to a watery dish. After soaking, ensure you drain the vermicelli thoroughly and toss them with oil to keep them from sticking.

• Not seasoning enough: Under-seasoning your dish can result in bland flavors. Be sure to taste and adjust seasoning levels with soy sauce or additional spices before serving.

• Skipping aromatics: Omitting ingredients like ginger and garlic may reduce flavor depth. Always include these aromatics when cooking to enhance the overall taste of your stir fried vermicelli with beef.

• Using cold oil: Adding ingredients to cold oil can prevent proper cooking. Make sure your oil is hot before adding aromatics and beef for better flavor and texture.

• Ignoring cooking times: Each component has its own ideal cooking time. Keep an eye on your noodles and beef to ensure everything is cooked perfectly without overdoing it.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3-4 days for best quality.

Freezing Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Use a freezer-safe container or bag.
• Freeze for up to 2 months.

Reheating Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Oven: Preheat oven to 350°F (175°C) and cover the dish with foil. Heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot.
• Stovetop: Add a splash of water or broth in a pan over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about stir fried vermicelli with beef:

What is Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)?

Stir fried vermicelli with beef is a Chinese dish made from mung bean noodles, ground beef, and various seasonings that create a savory flavor profile.

Can I use other proteins instead of beef?

Yes! You can substitute ground turkey or lamb if you prefer a different meat option while keeping the flavors intact.

How do I make Stir Fried Vermicelli gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce and dry apple juice as a substitute for Shaoxing apple vinegar.

What vegetables can I add to this dish?

Feel free to add vegetables like bell peppers, carrots, or snow peas for extra nutrition and color!

Final Thoughts

Stir fried vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) is not only quick but also incredibly flavorful. This versatile dish allows for customization based on your preferences—whether you want it spicier or loaded with veggies. We encourage you to try this recipe and make it your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Stir Fried Vermicelli with Beef (Ma Yi Shang Shu, 蚂蚁上树)

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• Author: Alexia
• Total Time: 20 minutes
• Yield: Serves 2

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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.

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Ingredients

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• 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

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Instructions

1. Soak the vermicelli noodles in hot water for about 15 minutes until tender. Drain and toss with oil.
2. Mix all sauce ingredients in a bowl and set aside.
3. Heat oil in a nonstick pan over medium heat. Add ginger, garlic, and green onions; cook until fragrant.
4. Add ground beef to the pan; cook until browned.
5. Stir in doubanjiang and cook for an additional minute.
6. Pour in chicken broth and add soaked vermicelli; stir well to combine.
7. 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