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Spicy Beef Vermicelli

Spicy Beef Vermicelli

Craving a quick and flavorful meal? Try Spicy Beef Vermicelli, a classic Sichuan dish with tender noodles and savory beef in a rich, spicy sauce. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 110 g dried mung bean vermicelli
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon thinly sliced ginger
  • 2 cloves garlic (minced)
  • 2 green onions (sliced)
  • 1 tablespoon doubanjiang (fermented chili bean paste)
  • 120 g ground beef
  • 120 ml chicken broth or water

Equipment

  • Large mixing bowl
  • Nonstick skillet or wok
  • Spatula
  • Measuring spoons and cups

Method
 

  1. Soak the dried vermicelli in hot water for about 15 minutes or as per package instructions, then drain and toss with half a tablespoon of oil.
  2. In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, and sugar; set aside.
  3. Heat half a tablespoon of oil in a nonstick skillet over medium heat and sauté ginger, garlic, and green onions for 30 seconds until fragrant.
  4. Add the ground beef, breaking it apart with a spatula, and cook until browned, about 2 minutes.
  5. Stir in the doubanjiang and cook for another minute.
  6. Pour in the chicken broth, soaked vermicelli, and prepared sauce; stir, cover, and cook for 2–3 minutes, adjusting for noodle tenderness as needed.
  7. Increase the heat to evaporate excess liquid and finish with a drizzle of toasted sesame oil if desired.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 60mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Adjust seasoning in the sauce to your preference before cooking. To enhance the dish's flavor, consider toasting the vermicelli lightly before soaking. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently, adding water if necessary to revive the sauce. Garnish with chopped green onions and serve with steamed rice for a complete meal!
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