Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup diced yellow onion
  • 8 oz wide rice noodles (dried)
  • 4 cups very hot water
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place the dried rice noodles in a large bowl and cover with very hot water. Let them soak for 8-10 minutes until pliable but still slightly firm. Drain and set aside.
  2. Heat olive oil in the skillet over medium high heat. Add ground beef and spread it in an even layer.
  3. Leave the beef untouched for 3 minutes until a deep brown crust forms, then break it into small crumbles. Cook until no pink remains. Note: This is where the flavor lives; don't stir too early!
  4. Push the beef to the sides of the pan and add the onions, garlic, and ginger to the center.
  5. Sauté for 2-3 minutes until the onions are translucent and the garlic smells fragrant and nutty.
  6. Whisk the soy sauce, brown sugar, rice wine vinegar, sesame oil, and red pepper flakes together in a small bowl.
  7. Pour the sauce over the beef. Stir for 1 minute until the sauce bubbles and thickens into a glossy glaze.
  8. Fold in the drained rice noodles using tongs.
  9. Toss gently for 2 minutes until the noodles are mahogany colored and fully coated in the sauce.