Description
A fusion dish combining Italian pasta with savory Asian flavors including soy sauce, ginger, and garlic for a comforting weeknight meal.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 12 ounces spaghetti
- 3 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- 1. Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 2. While pasta cooks, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add ground beef and cook 6-8 minutes, breaking up with wooden spoon until browned.
- 3. Push beef to one side and add remaining oil. Add diced onion and cook 3-4 minutes until softened.
- 4. Add minced garlic and ginger to onion area, cooking 30-60 seconds until fragrant.
- 5. Mix aromatics with beef, season with salt and pepper. Cook 2 minutes more.
- 6. Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes.
- 7. Pour sauce over beef mixture and simmer 2-3 minutes to reduce slightly.
- 8. Add drained spaghetti and toss together. Add pasta water as needed for consistency.
- 9. Remove from heat and garnish with green onions, sesame seeds, and cilantro before serving.
Notes
Store leftovers in refrigerator up to 3 days. Reheat with splash of water to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g