Ingredients:

  • 500 g lean ground beef (85/15)
  • 250 g dried udon or ramen noodles
  • 60 ml low-sodium soy sauce
  • 15 ml toasted sesame oil
  • 30 ml neutral oil (avocado or grapeseed oil)
  • 20 g fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 15 g brown sugar
  • 5 g cornstarch
  • 2 g red pepper flakes
  • 150 g shredded cabbage
  • 1 large red bell pepper, thinly sliced
  • 4 green onions, sliced
  • 10 g fresh cilantro, chopped

Instructions:

  1. Whisk together the 60 ml soy sauce, 15 ml sesame oil, brown sugar, cornstarch, red pepper flakes, ginger, and garlic in a small bowl. Note: This ensures the sugar dissolves and the cornstarch is ready to thicken the second it hits the heat.
  2. Heat the 30 ml neutral oil in your skillet over medium high heat until it shimmers. Add the 500 g ground beef and press it down into a flat disc. Cook 3 minutes without moving it until the bottom is dark and crusty.
  3. Flip the beef in large chunks and begin breaking it apart with your spatula. Cook 3 minutes until no pink remains and the meat has shattered into small, crispy pieces.
  4. Push the beef to the edges of the pan and toss in the 150 g shredded cabbage and sliced red bell pepper. Stir fry for 2 minutes until the pepper is vibrant but still crisp.
  5. Add your 250 g cooked noodles directly into the pan. Pour the ginger soy mixture over the top. Toss 1-2 minutes until the sauce turns velvety and glossy, coating every noodle.
  6. Turn off the heat. Fold in the 4 sliced green onions and 10 g chopped cilantro. Serve immediately while the steam is rising.