No Noodle Unturned
Soy-Ginger Ground Beef and Vegetable Stir-Fry Tossed with Pasta
30 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
Stir-frying ground beef with classic mirepoix meets the umami backbone of soy and ginger in this East-meets-West noodle bowl. You'll learn how quick heat unlocks big flavor, and why tossing tomatoes in at the right moment makes all the difference.
Equipment needed
- Wok or large deep skillet
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, about 1 minute less than package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
- 02Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
- 03Add ground beef and cook, breaking up any clumps, until just browned and most of the liquid has evaporated, about 4-5 minutes.
- 04Add onion, celery, and carrots. Stir-fry for 3-4 minutes, until vegetables just begin to soften.
- 05Add garlic and ginger, stirring for 1 minute until fragrant.
- 06Stir in the diced tomatoes and cook for 2 minutes, just until they start to break down but still keep some shape.
- 07Add soy sauce and brown sugar, tossing everything to combine. Cook for 1 minute.
- 08Add drained pasta to the wok. Pour in the reserved pasta water, tossing everything together, and cook for 2 minutes until noodles soak up the sauce and become glossy.
- 09Remove from heat. Drizzle sesame oil and rice vinegar over the stir-fry, then toss again.
- 10Taste and season with salt and pepper if needed. Serve immediately, garnished with green onions.
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