Beef Vermicelli Stir-Fry ~ A quick Asian inspired stir fry with brown rice noodles, ground beef, and vegetables for an easy weeknight dinner.
Like most food bloggers, I watch a lot of cooking shows. Now, I love all the great cooks and chefs on tv, but my favorite food programs are the competitions. Particularly those where the contestants have to make something from the ingredients they are given.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.)
Tonight was that night.
This dish was easy, quick, and loaded with flavor. I’m happy I picked up those brown rice vermicelli noodles one time at the store that I never got around to using. They were delicious and since they were made from brown rice, it’s healthier, right?
This Beef Vermicelli Stir-Fry is one of those dishes that can easily be altered to fit what you have on hand. As long as you have the basics of noodles, meat, eggs, and then the sauce ingredients, you can use whatever veggies you have on hand. Too much broccoli, use it up here. Can’t stand zucchini, omit it. Bean sprouts need using up, pop them in.
I adore these noodles. I found them on the Asian aisle at my market but any type of rice noodles will do and of course in a pinch, regular vermicelli will do the job. Beef Vermicelli Stir-Fry is adaptation friendly.
There are some of those recipes that must be followed to a tee and then there are others than are like an outline and the details can be filled in. And of course the amount of sriracha you add is totally up to taste. Love it or leave it as I was always told as a kid.
Beef Vermicelli Stir Fry
Beef Vermicelli Stir-Fry ~ A quick Asian inspired stir fry with brown rice noodles, ground beef, and vegetables for an easy weeknight dinner
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Ingredients
- 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)
Instructions
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In a large bowl, soak the vermicelli in hot water to soften.
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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.
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Once it is half cooked, add the shallot, garlic, bell pepper, zucchini, and carrots.
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Continue until the meat is thoroughly cooked through, about 5 minutes.
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Push the food to the side of the pan and quickly scramble the eggs.
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After the eggs are scrambled, mix them into the meat and veggies.
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Reduce heat to medium and add the broth, soy/tamari, ginger, and garlic chili sauce.
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Mix well, making sure the ginger and chili sauce is thoroughly incorporated into the dish.
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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.
35 Comments
christine
September 16, 2014 at 7:20 amI love to challenge myself w/ ingredients too. It’s fun, right?! Well, I’d say this came out pretty darned good lookin!
Michelle
September 16, 2014 at 12:29 pmThanks Christine. I feel this is my way of practicing if I should ever make it onto Chopped, home cook edition. Although I had better start playing with crazier ingredients.
Sandi
September 16, 2014 at 11:27 amNoodles are my weakness! My kids are going to love this dish…you have their two favorites, noodles and beef. It can’t get much better in our house (unless it is something bathed in chocolate :-).
Michelle
September 16, 2014 at 12:31 pmSandi, I will endeavor to find a way to incorporate noodles, beef, and CHOCOLATE. I feel I am up for the challenge. Wheels are actually spinning.
Prairie Gal Cookin'
September 16, 2014 at 10:50 pmLooks amazing yummy!! I could eat it off the screen – Thanks for sharing! 🙂
Michelle
September 18, 2014 at 10:26 amThank you PGC, but your screen won’t be as tasty as the dish! 😉
Dan from Platter Talk
September 25, 2014 at 9:07 amI love to use vemicelli and this is such a creative and delicious use of it; thanks for this post!
Michelle
September 27, 2014 at 10:50 pmThanks Dan, it’s brown rice vermicelli, different but delicious..
Patricia @ Grab a Plate
September 25, 2014 at 10:48 amQuick, easy, flavorful? Yes! (and I love vermicelli noodles!)
Michelle
September 27, 2014 at 10:55 pmHope you enjoy it. I love the noodles too.
Healing Tomato
September 25, 2014 at 4:49 pmI love your pictures and your presentation. In Indian food, Vermicelli is used frequently in a desert pudding. I have never used it as a main meal, but, now you are giving me recipe ideas.
Michelle
September 27, 2014 at 10:56 pmI am happy to give ideas. I can’t wait to see what you come up with. I know it will be fantastic.
Joanne T Ferguson
September 25, 2014 at 9:32 pmG’day This looks healthy and delicious! Cheers! Joanne
Michelle
October 3, 2014 at 1:05 pmThank you so much Joanne!
janelle
September 29, 2014 at 6:32 amstir fry is a favorite in my house, this looks great.
Michelle
October 3, 2014 at 1:06 pmThank you Janelle
Lovefoodies
December 15, 2014 at 2:12 pmFabulous recipe Michelle! Also try 1 1/2 tsp of fish sauce in there (I know you use it!!) Oh so good!
Michelle
December 15, 2014 at 2:28 pmYou are right, I am no stranger to fish sauce. It’s a favorite.
Meyer
March 8, 2015 at 5:48 pmA skillet is NOT big enough! I ended up transferring it to a pot. Besides that it is delicious with the addition of fish sauce and a touch of lime juice. I garnished with mint and green onions as well. Thanks for the recipe.
Michelle
March 8, 2015 at 5:58 pmSorry about the skillet not being large enough, I should note in my recipes I have a 12″ skillet and that is what I normally use. I love that you added some fish sauce. Glad you enjoyed it.
Christina @ christina's cucina
March 30, 2015 at 12:30 amWhat a perfect weeknight meal! I love dishes such as this one!
Michelle
March 30, 2015 at 12:35 amThank you Christina, it’s quick and quite delicious.
Catherine
March 30, 2015 at 5:15 pmDear Michelle, this looks so good. I love everything that is in it. xo, Catherine
Michelle
March 30, 2015 at 10:48 pmThank you, i’s a great weeknight dish.
Christie
July 13, 2015 at 8:11 amI love using vermicelli noodles. This is my kind of stir fry.
Michelle
July 13, 2015 at 12:20 pmThank you Christie.
Patricia @ Grab a Plate
July 13, 2015 at 11:49 amWhat a fun personal cooking challenge 🙂 I love those little vermicelli noodles and your dish looks fab!
Michelle
July 13, 2015 at 12:20 pmThank you Patricia.
Sara
July 13, 2015 at 5:17 pmI love how unique this is, looks like the perfect weeknight dinner!
Michelle
July 14, 2015 at 12:57 amThank you Sara.
Susan | LunaCafe
July 13, 2015 at 11:11 pmLooks delicious! I love quick, impromptu meals like this. And you packed so much flavor into it. 🙂
Michelle
July 14, 2015 at 12:58 amThank you Susan.
Debra @ Worth Cooking
July 14, 2015 at 6:22 amI am glad I am not the only food blogger who loves cooking competitions! Sometimes when I open the fridge and see what I have to work with I feel like I am in a combination of a mystery box (limited ingredients), chopped box (weird ingredients) and with three hungry little kids running around and their food allergies, Dinner Impossible. I better stop and not tell how often I talk while cooking pretending I am on food network star. *cough*
In other news, this vermicelli looks delicious! I am pinning to a gluten free group I am part of.
Michelle
July 14, 2015 at 11:19 amAren’t you just grateful there is no one in your kitchen to make it cutthroat? 😉
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