Ingredients
Scale
- 1 lb ground beef
- 8 oz spaghetti
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (or vegan alternative)
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1/4 tsp red pepper flakes (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 tbsp neutral oil (e.g., avocado or canola)
Instructions
- Bring a large pot of salted water to boil. Cook spaghetti according to package directions; drain and set aside.
- While pasta cooks, heat oil in a large skillet over medium-high heat. Add ground beef and cook until browned (5–7 mins), breaking up with a spoon.
- Stir in garlic, ginger, and red pepper flakes; cook 1 minute until fragrant.
- Reduce heat to medium. Add soy sauce, oyster sauce, sesame oil, and brown sugar. Stir to combine and simmer 2 minutes.
- Toss cooked spaghetti directly into the skillet with the beef sauce. Stir well to coat evenly.
- Top with green onions and sesame seeds before serving.
Notes
- For a vegetarian version, substitute ground beef with plant-based ground meat or mushrooms.
- Can be made ahead and reheats well—ideal for meal prep.
- Add chopped bell peppers or snap peas for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Contains: Dairy (optional oyster sauce), Gluten (standard soy sauce)
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 485 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
