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.

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.

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.

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.

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.