Asian Ground Beef Noodles


Asian Ground Beef Noodles


What is white pepper powder?

Piper nigrum is the white pepper extract. This berry belongs to the peppercorn family and can be found in India and Sri Lanka. Black peppercorns are made from the same plant, but they are harvested before ripening. This produces a milder and delicater flavour. It’s a popular ingredient in Chinese cuisine, where it is used for its light and clean spiciness. You can substitute the white pepper powder for black pepper powder in this recipe.

Corn flour is it the same thing as corn starch?

Yes, the corn flour in this recipe is corn starch. It thickens the sauce.

What is Chinese black vinegar?

Chinese black vinegar is made with glutinous, sweet and white rice. There are many varieties of Chinese black vinegar on the market. They vary in colour and flavor. The yellow label ZhenJiang vinegar is the one we use most often.

Where can I find Chinese chilli oil

The chilli oil can be made at home. Laoganma Chilli oil is readily available in Chinese grocery shops.


2 tablespoons oil

250g ground beef

2 tablespoons soy sauce

1 teaspoon grated ginger

2 teaspoons White pepper powder

2 tablespoons corn flour, also known as Corn starch

2 tablespoons chopped spring onion

120g vermicelli, more or less for 2

2 tablespoon Chinese dark vinegar optional

Optional: 2 tablespoons Chinese chilli oil


Heat the oil and ground beef in a saucepan over medium heat. Then, break the meat up. Cook the meat until it is lightly browned.

Stir fry for about 10-15 seconds. Add 1 cup water and the white pepper powder. Cover the pot with a lid and let it simmer for 10 minutes. If the water evaporates too fast, add more water. Time to cook the noodles

Boil the noodles according to package instructions in large saucepan of boiling salted water until they are al dente. Strain and place aside.

Combine the corn flour and 1/2 cup water. Add the mixture to the beef sauce. Mix until the sauce thickens evenly.

Add the noodles to the bowl and serve with spring onions. If desired, add the chilli oil and Chinese dark vinegar.

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