Stir Fried Vermicelli with Beef (Ma Yi Shang Shu, 蚂蚁上树)
Stir Fried Vermicelli with Beef, known as Ma Yi Shang Shu, is a tantalizing dish bursting with flavors from the heart of Sichuan cuisine. In just 20 minutes, you can whip up this satisfying meal featuring tender mung bean vermicelli noodles coated in a spicy and savory sauce with ground beef. The aromatic blend of ginger, garlic, and chili bean paste creates an unforgettable flavor profile that will delight your family during busy weeknights or casual gatherings. This one-pan wonder not only minimizes cleanup but also allows for easy customization based on ingredients you have on hand. Serve it over steamed rice or wrap it in crisp lettuce leaves for a fresh twist!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Sichuan
Ingredients
Scale
- 4 oz. dried mung bean vermicelli noodles
- 1 tablespoon peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 4 oz. ground beef
- 1/2 cup chicken broth
- 1 tablespoon doubanjiang
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
Instructions
- Soak the vermicelli noodles in hot water for about 15 minutes until soft, then drain and toss with a little oil.
- Combine doubanjiang, chicken broth, light soy sauce, dark soy sauce, and sugar in a small bowl; set aside.
- Heat oil in a nonstick pan over medium heat, add ginger, garlic, and green onions; stir until fragrant.
- Add ground beef and cook until browned (about 2 minutes).
- Stir in doubanjiang and cook for another minute.
- Add soaked noodles and the prepared sauce; mix gently.
- Cover and cook for 2-3 minutes until noodles are tender; stir occasionally.
- Uncover and let most liquid evaporate before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg