Beef Vermicelli Stir-Fry ~ A quick Asian inspired stir fry with brown rice noodles, ground beef, and vegetables for an easy weeknight dinner.
One of my favorite things to do in my own kitchen is whip up something new and creative with whatever I have on hand. I cannot run to the store nor can I run to a neighbor and borrow an ingredient (usually an egg or citrus.)
Beef Vermicelli Stir Fry
- 1 lb . ground beef
- 8 oz . zucchini; chopped
- 2 cloves garlic; minced/grated
- 1 shallot; diced
- 2 medium carrots; diced
- 1 bell pepper; sliced
- 2 eggs; scrambled
- 1 cup beef broth
- 1/4 cup soy sauce/tamari
- 1/4 tsp . ground ginger
- 1 tsp . garlic chili sauce
- 1 pkg (7 oz.) brown rice vermicelli or similar
- High heat cooking oil (I used safflower)
- Cilantro; chopped (optional)
- Sriracha (optional)
In a large bowl, soak the vermicelli in hot water to soften.
Meanwhile, heat a wok or large skillet on medium high brown the ground beef. If the beef does not render much fat, add some cooking oil to prevent sticking.
Once it is half cooked, add the shallot, garlic, bell pepper, zucchini, and carrots.
Continue until the meat is thoroughly cooked through, about 5 minutes.
Push the food to the side of the pan and quickly scramble the eggs.
After the eggs are scrambled, mix them into the meat and veggies.
Reduce heat to medium and add the broth, soy/tamari, ginger, and garlic chili sauce.
Mix well, making sure the ginger and chili sauce is thoroughly incorporated into the dish.
In small increments, add the vermicelli to the pan. Mixing well, as it has a tendency to clump. Garnish with freshly chopped cilantro and Sriracha.