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Asian-Style Ground Beef Spaghetti

Asian-Style Ground Beef Spaghetti

Asian-Style Ground Beef Spaghetti is your new go-to weeknight dinner, offering a delightful fusion of familiar comfort food with exciting East Asian flavors. This recipe provides a quick, delicious, and incredibly satisfying meal that will become a family favorite in no time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef (80/20 or 90/10 recommended)
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/2 cup soy sauce (low sodium is fine)
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar or honey
  • 1/4 cup water or beef broth
  • 8 ounces spaghetti noodles
  • 2 green onions, thinly sliced (for garnish)
  • toasted sesame seeds (for garnish)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for a thicker sauce)
  • 2 tablespoons cold water mixed with 1 tablespoon cornstarch (for a thicker sauce)

Equipment

  • Large pot
  • Large skillet or wok
  • Small Bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Once cooked, drain the spaghetti, reserving about ½ cup of the pasta water, and set aside.
    8 ounces spaghetti noodles
  2. While the pasta cooks, heat the olive oil in a large skillet or wok over medium-high heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
    1 tablespoon olive oil or vegetable oil, 1 medium yellow onion, finely chopped
  3. Add the ground beef to the skillet with the onions. Break it up with a spoon and cook until it's evenly browned and no pink remains. Drain off any excess grease from the skillet.
    1 pound ground beef (80/20 or 90/10 recommended)
  4. Stir in the minced garlic, grated fresh ginger, and red pepper flakes (if using). Cook for about 1 minute more until fragrant, being careful not to burn the garlic.
    3 cloves garlic, minced, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes
  5. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar (or honey), and water (or beef broth). If you prefer a thicker sauce, you can whisk in the cornstarch slurry now as well.
    1/2 cup soy sauce (low sodium is fine), 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon brown sugar or honey, 1/4 cup water or beef broth, 1 tablespoon cornstarch, 2 tablespoons cold water
  6. Pour the sauce mixture over the ground beef and onions in the skillet. Stir to combine everything evenly. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Add the drained spaghetti directly into the skillet with the ground beef sauce. Toss everything together until the spaghetti is well coated with the savory sauce. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it up and create a more cohesive dish.
    8 ounces spaghetti noodles
  8. Divide the Asian-Style Ground Beef Spaghetti among serving bowls. Garnish generously with thinly sliced green onions and toasted sesame seeds for added flavor and texture.
    2 green onions, thinly sliced, toasted sesame seeds

Notes

This recipe is perfect for a quick weeknight dinner. The sauce is savory, slightly sweet, and tangy. Reheats well on the stovetop or in the microwave.