Angel Hair Pasta with Chinese Beef Sauce

Jump to Recipe Looking to switch up your pasta game without the typical tomato sauce and cheese routine? Angel hair pasta with Chinese beef sauce—easy, unique, and full of flavour. No fancy ingredients, just a quick one-pot dinner ready in 15 minutes. Give it a try! 🍜🌟 Chinese ground beef pasta Chinese Style Ground Beef Angel Hair Pasta Meal

❤️ About This Chinese Style Angel Hair Pasta Recipe

I love making Asian food that tastes great without using hard-to-find exotic ingredients. So, I developed this recipe with ground beef, bell pepper and angel hair pasta. It’s super easy to make! Beef and bell pepper make a classic duo in Chinese cuisine, but getting beef tender can be a bit tricky. That’s where ground beef comes to the rescue – No more worrying about overcooked meat. The flavours of beef and pepper blend seamlessly in this sauce, and a touch of soy sauce and rice wine gives it that delicious Asian vibe.

🥘 Ingredients

Ingredients for Chinese Style Angel Hair Pasta recipe Pasta: I prefer using angel hair pasta because it cooks quickly and its thin texture easily absorbs the sauce. However, feel free to use any type of pasta for this recipe. Beef: I use 10% fat ground beef for richer flavor from the released beef fat. If you prefer lean meat, that works too. If it’s frozen, make sure it’s completely thawed to avoid lumps after cooking. Bell Pepper: In some places, it’s known as capsicum. I finely dice them for quicker cooking, ensuring they blend well with the ground beef and stick easily to the pasta. Garlic: I often prepare a bunch of fried garlic in advance. It’s versatile and can enhance the flavor of various dishes.

Plus, it’s handy to have on the table so you can sprinkle more to intensify the taste. Soy Sauce: The sauce should be slightly salty since the pasta dilutes the taste. If you’re unsure, begin with two tablespoons of soy sauce and adjust while tasting. If it’s still not salty enough after adding the pasta, you can sprinkle in some salt. Rice Wine: I add rice wine towards the end of the cooking to enhance the flavor. If it cooks with the sauce, the taste diminishes. Alternatively, you can use white wine as a substitute.

🍜 How to Prep Pasta Ahead of Time

Pre-cooked angel hair Pasta with oil Getting both the pasta and sauce just right at the same time can be tricky. In this recipe, you can cook the sauce first, then prepare the pasta and combine them later. To simplify the cooking process, cook the pasta before making the sauce. Here are three steps to prepare the pasta in advance: Cook the pasta in water until it’s 80% done. Drain the pasta and rinse it with cool water to halt the cooking process. Mix in some oil to prevent sticking. Angel Hair Pasta Recipe with Chinese Ground Beef Sauce

👨‍🍳 Instructions

Step One: Garlic Frying Heat 4 tablespoons of oil in a saucepan over medium heat. Add chopped garlic and fry until slightly golden. Remove the fried garlic and set it aside, leaving the oil in the saucepan for the next step. Step Two: Beef Browning Place the ground beef in the saucepan over medium heat. Fry until it’s slightly golden and sizzling. Add soy sauce, and mix it well with the ground beef. fry for about 10 seconds. Step Three:

Combining Bell Pepper Add the chopped bell pepper and fried garlic to the mix. Stir well and cover with a lid over medium heat. Cook for 10 minutes or until the bell peppers are softened. Turn off the heat to prepare the pasta Step Four: Pasta Cooking and Mixing Cook the pasta in water until it’s 80% done. Turn on the heat for the sauce, add rice wine and the pasta along with 3-4 tablespoons of pasta water. Mix and cook until the pasta is completely done. Add more pasta water if it becomes dry. One Pot Chinese Ground Beef Pasta

📝 Tips

On step two, adding soy sauce to sizzling oil enhances its flavour, bringing out a wonderful smell and taste. You can adjust the quantity of ground beef and bell pepper according to your preferences – make it more or less to suit your taste. Add Chinese chili oil for an extra burst of flavor, choosing between Lao Gan Ma or making your own chili oil. You can prepare the sauce in batches, freeze it in portions, and reheat it whenever you want to enjoy it. The sauce is so delicious that it pairs well with rice too. Chinese style Pasta Angel hair pasta with Chinese ground beef meat sauce Saucy, flavorful, and so easy to make. I hope you enjoy it as much as I do! 🤗

Angel hair pasta with Chinese beef sauce—easy, unique, and full of flavour. No fancy ingredients, just a quick one-pot dinner ready in 15 minutes. Author: Lei 4.85 from 19 votes Print Pin Rate Course: Main Course Cuisine: asian fusion, Chinese Diet: Low Calorie, Low Fat Prep Time: 10 minutes minutes Cook Time: 15 minutes minutes Servings 2

Ingredients

▢ 5 tablespoon oil ▢ 3-5 clove garlic (finely chopped) ▢ 300 g ground beef ▢ 3 tablespoon soy sacue ▢ 2 bell pepper (finely chopped) ▢ 2 tablespoon rice wine ▢ 100 g pasta (Angel hair pasta or Spaghetti, more or less for two)

Instructions

Garlic Frying: Heat the oil in a saucepan over medium heat. Add chopped garlic and fry until slightly golden. Remove the fried garlic and set it aside, leaving the oil in the saucepan for the next step. Beef Browning: Place the ground beef in the saucepan over medium heat. Fry until it’s slightly golden and sizzling.Add soy sauce, and mix it well with the ground beef. fry for about 10 seconds. Combining Bell Pepper: Add the chopped bell pepper and fried garlic to the mix. Stir well and cover with a lid over medium heat.

Cook for 10 minutes or until the bell peppers are softened.Turn off the heat to prepare the pasta Pasta Cooking and Mixing: Cook the pasta in water until it’s 80% done.Turn on the heat for the sauce, add rice wine and the pasta along with 3-4 tablespoons of pasta water. Mix and cook until the pasta is completely done. Add more pasta water if it becomes dry.

Recipe Notes:

Pasta: I prefer using angel hair pasta because it cooks quickly and its thin texture easily absorbs the sauce. However, feel free to use any type of pasta for this recipe. Beef: I use 10% fat ground beef for richer flavor from the released beef fat. If you prefer lean meat, that works too. If it’s frozen, make sure it’s completely thawed to avoid lumps after cooking. Bell Pepper: In some places, it’s known as capsicum. I finely dice them for quicker cooking, ensuring they blend well with the ground beef and stick easily to the pasta.

Garlic: I often prepare a bunch of fried garlic in advance. It’s versatile and can enhance the flavor of various dishes. Plus, it’s handy to have on the table so you can sprinkle more to intensify the taste. Soy Sauce: The sauce should be slightly salty since the pasta dilutes the taste. If you’re unsure, begin with two tablespoons of soy sauce and adjust while tasting. If it’s still not salty enough after adding the pasta, you can sprinkle in some salt. Rice Wine: I add rice wine towards the end of the cooking to enhance the flavor. If it cooks with the sauce, the taste diminishes. Alternatively, you can use white wine as a substitute.

On step two, adding soy sauce to sizzling oil enhances its flavor, bringing out a wonderful smell and taste.

You can adjust the quantity of ground beef and bell pepper according to your preferences – make it more or less to suit your taste.

Add Chinese chili oil for an extra burst of flavor, choosing between Lao Gan Ma or making your own chili oil.

You can prepare the sauce in batches, freeze it in portions, and reheat it whenever you want to enjoy it.

The sauce is so delicious that it pairs well with rice too.

Nutrition Information:

Calories: 916kcalCarbohydrates: 46gProtein: 34gFat: 66gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 35gTrans Fat: 2gCholesterol: 107mgSodium: 109mgPotassium: 786mgFiber: 4gSugar: 6gVitamin A: 3726IUVitamin C: 154mgCalcium: 55mgIron: 4mg cookingwithlei.com Print