Description
This Asian-Style Ground Beef Spaghetti is a delicious fusion dish combining tender ground beef with savory Asian sauces and fresh vegetables, tossed with perfectly cooked spaghetti noodles. It’s a quick and easy weeknight meal bursting with bold flavors, enhanced by garlic, ginger, and a touch of heat from sriracha. Garnished with green onions and toasted sesame seeds, this dish brings a satisfying twist to classic spaghetti.
Ingredients
Scale
Pasta
- 8 ounces spaghetti noodles
Beef and Aromatics
- 1 tablespoon sesame oil
- 1 pound ground beef
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup chopped green onions (plus more for garnish)
Sauces and Seasonings
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional for heat)
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
Vegetables and Garnish
- 1 cup shredded carrots
- 1 cup shredded cabbage or coleslaw mix
- Toasted sesame seeds for garnish
Instructions
- Cook the spaghetti: Boil the spaghetti noodles according to the package instructions until al dente. Drain the noodles well and set aside.
- Brown the ground beef: Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through.
- Sauté aromatics: Stir in minced garlic, ginger, and chopped green onions. Sauté for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, sriracha (if using), brown sugar, and black pepper until well combined.
- Combine sauce with beef: Pour the sauce mixture into the skillet with the beef and stir thoroughly to coat evenly.
- Add vegetables: Stir in the shredded carrots and cabbage, cooking for an additional 2 to 3 minutes until the vegetables are slightly softened but still crisp.
- Toss with spaghetti: Add the cooked spaghetti to the skillet and toss all ingredients together until the noodles are well coated and heated through.
- Garnish and serve: Serve the dish hot, garnished with extra chopped green onions and toasted sesame seeds for added flavor and texture.
Notes
- For a low-carb option, substitute spaghetti with zucchini noodles or shirataki noodles.
- Ground turkey or chicken can be used instead of ground beef for a lighter alternative.
- Adjust sriracha quantity based on preferred spice level or omit for a milder flavor.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
