Description
This dish blends cozy fall vibes with bright, savory flavors, pairing pasta with a delicious ground beef sauce.
Ingredients
- 12 ounces spaghetti (regular or whole wheat)
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 2 cups mushrooms, sliced (optional)
- 3 green onions, sliced (for garnish)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar or maple syrup
- 1/2 teaspoon crushed red pepper (optional)
- 2 tablespoons vegetable oil (for cooking)
- Toasted sesame seeds, for serving
Instructions
- Prep your ingredients.
- Bring a large pot of salted water to a boil for the spaghetti and chop the onion, garlic, ginger, bell pepper, mushrooms, and green onions.
- Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Brown the ground beef in a large skillet or wok over medium-high heat with vegetable oil until browned, breaking it into small pieces.
- Build the flavor by pushing the beef to one side of the pan, sautéing onion until translucent, then adding garlic and ginger and cooking until fragrant.
- Add bell pepper and mushrooms; cook until slightly softened, about 3–4 minutes.
- Make the sauce by whisking together soy sauce, hoisin, oyster sauce, rice vinegar, sesame oil, brown sugar, and crushed red pepper. Pour into the skillet and toss everything to coat.
- Combine with spaghetti, tossing thoroughly to mix and heating for 1–2 minutes to absorb flavors. Taste and adjust seasoning.
- Serve divided among plates, garnishing with sliced green onions and toasted sesame seeds.
Notes
For a richer finish, stir in a teaspoon of butter or more sesame oil right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian