Description
Delicious Asian-Style Ground Beef Spaghetti for Quick Dinners
Ingredients
Scale
- 8 ounces spaghetti (or substitute with udon)
- 1 tablespoon neutral oil (such as grapeseed or canola)
- 1 pound ground beef (or ground turkey/chicken)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/4 cup soy sauce (preferably light)
- 1 tablespoon chili oil (adjust to heat preference)
- 2 tablespoons brown sugar (or honey/coconut sugar)
- 1 tablespoon rice vinegar (or white vinegar)
- 1 teaspoon sesame oil (for drizzling at the end)
- 2 tablespoons green onions (sliced)
- 1 tablespoon sesame seeds (optional garnish)
Instructions
- Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the spaghetti and cook it according to the package instructions until al dente, usually 8-10 minutes. Reserve 1/4 cup of the pasta water, drain the rest, and set the spaghetti aside.
- In a large skillet, heat a tablespoon of neutral oil over medium-high heat. Add the ground beef and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat.
- Lower the heat and add minced garlic and freshly grated ginger to the pan with the browned ground beef. Stir for about 1 minute until fragrant.
- Add light soy sauce, chili oil, brown sugar, and rice vinegar into the skillet, stirring well. Cook for 2-3 minutes until slightly thickened.
- Add the cooked spaghetti to the skillet and toss to coat in the sauce. Add reserved pasta water if the sauce is too thick.
- Turn off the heat and drizzle sesame oil over the spaghetti. Toss in sliced green onions and sesame seeds.
- Serve hot with extra chili oil if desired and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg