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Asian-Style Ground Beef Spaghetti

Asian-style ground beef spaghetti - featured image
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A quick and flavorful fusion dish that combines classic spaghetti with bold Asian flavors like soy sauce, ginger, and sesame oil. Perfect for busy weeknights, this recipe is hearty, comforting, and endlessly adaptable.

Ingredients

Scale
  • 8 oz (225 g) dried spaghetti noodles
  • 1 lb (450 g) ground beef (85% lean recommended)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch (2.5 cm) piece fresh ginger, grated (or 1 tsp ground ginger)
  • 1 medium carrot, julienned or grated
  • 1 small red bell pepper, thinly sliced (optional)
  • 1/4 cup (60 ml) low sodium soy sauce
  • 2 tbsp (30 ml) oyster sauce (or hoisin sauce as substitute)
  • 1 tbsp (15 ml) sesame oil
  • 2 tsp (10 ml) rice vinegar
  • 1 tbsp (12 g) brown sugar
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2 tsp black pepper
  • 2 green onions, thinly sliced (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)
  • Handful cilantro, roughly chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add spaghetti noodles and cook according to package instructions (8-10 minutes) until al dente. Drain and set aside. Toss with a little sesame oil or olive oil to prevent sticking if desired.
  2. While the pasta cooks, heat a large skillet or wok over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
  3. Push the beef to one side of the pan. Add a splash of sesame oil, then add chopped onion, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant and onion is translucent.
  4. Stir in julienned carrot and sliced bell pepper. Cook for another 2-3 minutes until veggies are just softened but still bright.
  5. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, crushed red pepper flakes (if using), and black pepper. Pour sauce into the pan and stir well. Simmer for 2-3 minutes to let flavors meld. Add a splash of water or beef broth if sauce is too thick.
  6. Add drained spaghetti to the skillet. Toss everything together with tongs until noodles are evenly coated and heated through, about 1-2 minutes. Add a teaspoon of hot pasta water if noodles clump.
  7. Remove from heat. Taste and adjust seasoning as needed. Sprinkle with green onions, toasted sesame seeds, and cilantro if desired.
  8. Serve hot, straight from the pan. Garnish as desired and enjoy!

Notes

For gluten-free, use gluten-free pasta and tamari. For vegetarian, substitute ground beef with crumbled tofu or mushrooms and use vegetarian oyster sauce. Adjust spice level by increasing or omitting red pepper flakes. Add extra veggies like snap peas or mushrooms for variety. Leftovers keep well for up to 3 days in the fridge and reheat easily.

Nutrition

Keywords: Asian spaghetti, ground beef, weeknight dinner, fusion pasta, easy Asian recipes, quick dinner, sesame noodles, soy sauce pasta, family meal, comfort food

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