Angel Hair Pasta with Chinese Beef Sauce

Angel Hair Pasta with Chinese Beef Sauce

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.

4.89 from 18 votes

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Course: Main Course

Cuisine: asian fusion, Chinese

Diet: Low Calorie, Low Fat

Prep Time: 10

Cook Time: 15

Servings:

Calories: 916kcal

Author: Lei

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.

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