Stir Fried Vermicelli with Beef (Ma Yi Shang Shu)
Enjoy making Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) in just 20 minutes! A flavorful dish perfect for busy weeknights. Try it today!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2 people 1x
- Category: Main
- Method: Stir-frying
- Cuisine: Sichuan
Ingredients
Scale
- 4 oz. (110 g) dried mung bean vermicelli noodles
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon doubanjiang
- 4 oz. (120 g) ground beef
- 1/2 cup chicken broth (or water)
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon dry apple juice
- 1 teaspoon sugar
Instructions
- Soak the mung bean vermicelli noodles in hot water for about 15 minutes, then drain and toss with oil.
- In a small bowl, mix light soy sauce, dark soy sauce, dry apple juice, and sugar; set aside.
- Heat oil in a nonstick pan over medium heat and sauté minced ginger, garlic, and green onions until fragrant.
- Add ground beef and cook until browned.
- Stir in doubanjiang and cook for an additional minute.
- Pour in chicken broth along with the soaked vermicelli and prepared sauce. Stir gently to combine.
- Cover the pan and cook for 2-3 minutes until noodles are tender. Uncover and cook on medium-high heat until excess liquid evaporates.
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg