Classic Asian-Style Ground Beef Spaghetti

My kids love spaghetti, but they always ask for something different. Regular marinara sauce gets boring after a while, and I found myself in a dinner rut. That’s when I started experimenting with Asian flavors in our pasta dishes.

This ground beef spaghetti combines the comfort of pasta with the bold taste of soy sauce, ginger, and garlic. It’s become our go-to weeknight meal because it uses ingredients I already have in my pantry. Plus, it comes together in about 20 minutes, which is perfect for those busy school nights.

The best part? My picky eaters actually request this dish. They love the savory sauce, and I love that it’s packed with protein and vegetables. It’s different enough to feel special but familiar enough that everyone will eat it.

What Kind of Ground Beef Should I Use?

For this Asian-style spaghetti, you’ll want to use ground beef with a fat content around 80/20 or 85/15 – this gives you enough fat for flavor without making the dish too greasy. Leaner ground beef like 90/10 can work too, but you might need to add a bit more oil during cooking to prevent it from drying out. The key is to break up the beef into small, even pieces as it cooks so it mixes well with the vermicelli and absorbs all those great Asian flavors. If you can find ground beef that’s freshly ground at your butcher, that’s even better since it tends to have a better texture than pre-packaged options.

Options for Substitutions

This fusion dish is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Ground beef: Ground pork, chicken, or turkey work great here. You could even try crumbled firm tofu for a vegetarian version – just add it during the last few minutes of cooking.
• Vermicelli: Regular thin spaghetti, angel hair pasta, or rice noodles are perfect substitutes. Cook according to package directions and adjust cooking time as needed.
• White pepper powder: Black pepper works fine if that’s what you have, though it’ll give a slightly different flavor. Start with less since black pepper can be stronger.
• Fresh ginger: In a pinch, use ½ teaspoon ground ginger powder instead of fresh, but add it early in the cooking process so it doesn’t taste harsh.
• Chinese dark vinegar: Rice vinegar or even a splash of balsamic vinegar can work as substitutes, though the flavor will be a bit different.
• Chinese chili oil: Regular chili flakes mixed with a bit of sesame oil, or sriracha sauce can give you that spicy kick if you don’t have chili oil on hand.
• Spring onions: Regular green onions or even finely chopped regular onions work just fine as a substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this Asian-style spaghetti is adding the cornstarch directly to the hot pan, which will create lumps – instead, mix it with a tablespoon of cold water first to create a smooth slurry before stirring it into the beef.

Another common error is overcooking the vermicelli, since these thin noodles cook much faster than regular pasta and can turn mushy in just a minute or two past their cooking time.

Don’t forget to cook your ground beef over high heat and avoid overcrowding the pan, as this helps you get a nice sear instead of steaming the meat, which keeps the texture firm and flavorful.

Finally, add your ginger and spring onions at the right time – ginger should go in early to release its flavor, while spring onions work best when added at the very end to keep their fresh crunch.

What to Serve With Asian-Style Ground Beef Spaghetti?

This fusion dish pairs beautifully with some simple steamed vegetables like bok choy, broccoli, or snap peas to balance out the rich, savory flavors. A light cucumber salad with rice vinegar dressing also works great as a refreshing side that cuts through the richness of the beef. If you want to make it more filling, try serving it alongside some crispy pan-fried dumplings or spring rolls for a complete Asian-inspired meal. For extra flavor, don’t forget to have some extra chili oil and soy sauce on the table so everyone can adjust the heat and saltiness to their liking.

Storage Instructions

Refrigerate: This Asian-style ground beef spaghetti keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. Store the noodles and beef mixture together – they won’t get mushy like you might expect.

Freeze: You can freeze this dish for up to 3 months in freezer-safe containers or bags. Just make sure it’s completely cooled first, and leave a little room at the top for expansion. It’s great for those busy weeknight dinners when you need something quick and satisfying.

Reheat: Warm it up in the microwave with a splash of water to keep the noodles from drying out, or toss it in a pan over medium heat for a few minutes. If you’re reheating from frozen, let it thaw overnight in the fridge first. Add a drizzle of extra soy sauce or chili oil if it needs a flavor boost.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 30-36 g
• Fat: 42-50 g
• Carbohydrates: 85-100 g

Ingredients

For the beef topping:

• 2 tbsp oil
• 9 oz ground beef
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 2 tsp white pepper powder (adjust to taste)
• 2 tbsp corn starch
• 1 cup water
• 1/2 cup water (for corn starch slurry)

For the noodles:

• 4.25 oz vermicelli noodles (or as needed for two servings)

For garnish/serving:

• 2 tbsp chopped spring onion
• 2 tbsp chinese dark vinegar (optional)
• 2 tbsp chinese chili oil (optional)

Step 1: Cook the Ground Beef

• 2 tbsp oil
• 9 oz ground beef

Heat the oil in a saucepan over medium heat.

Add the ground beef and break it apart with a spoon.

Cook, stirring frequently, until the meat is slightly browned.

Step 2: Simmer Beef with Aromatics

• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 cup water
• 2 tsp white pepper powder (adjust to taste)

Add the grated ginger and soy sauce to the browned beef.

Stir fry for 10-15 seconds, then pour in 1 cup of water and add the white pepper powder.

Cover the saucepan with a lid and let it simmer for 10 minutes, adding a bit more water if it evaporates too much.

Step 3: Cook the Vermicelli Noodles

• 4.25 oz vermicelli noodles (or as needed for two servings)

Meanwhile, bring a large pot of salted water to a boil.

Add the vermicelli noodles and cook according to the package instructions until al dente.

Drain the noodles and set them aside.

I like to run them under a bit of cool water to prevent sticking.

Step 4: Thicken the Beef Sauce

• 2 tbsp corn starch
• 1/2 cup water (for corn starch slurry)

In a small bowl, mix the corn starch with 1/2 cup of water to make a slurry.

Pour this slurry into the simmering beef sauce, stirring constantly until the mixture thickens evenly.

Step 5: Combine Noodles and Serve

• cooked vermicelli noodles (from Step 3)
• 2 tbsp chopped spring onion
• 2 tbsp Chinese dark vinegar (optional)
• 2 tbsp Chinese chili oil (optional)

Toss the cooked vermicelli noodles (from Step 3) into the thickened beef sauce.

Stir well to coat the noodles evenly.

Serve hot, garnished with chopped spring onion.

If desired, drizzle Chinese dark vinegar and chili oil on top for added flavor.

To make the dish even more delicious, I like to add a bit of both vinegar and chili oil for a tangy-spicy kick.