Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Ma Yi Shang Shu, or stir fried vermicelli with beef, is a delightful dish that brings together the rich flavors of Sichuan cuisine. This quick and easy recipe is perfect for a busy weekday dinner. With tender mung bean vermicelli noodles coated in a savory sauce and complemented by ground beef, this dish promises both comfort and satisfaction. In just 20 minutes, you can create a meal that will impress family and friends alike. Serve it over steamed rice for an extra touch!

Why You’ll Love This Recipe

• Quick Preparation: This dish comes together in just 20 minutes, making it ideal for busy evenings.
• Flavor-Packed: The combination of ginger, garlic, and doubanjiang creates a rich and aromatic flavor profile.
• Versatile Serving Options: Enjoy it alone or as a side to your favorite Asian-inspired dishes.
• Customizable Ingredients: Easily adjust spice levels or swap out vegetables to suit your taste preferences.
• Gluten-Free Adaptable: With simple ingredient swaps, this recipe can easily be made gluten-free.

Tools and Preparation

To make this delicious stir fried vermicelli with beef, you’ll need some essential kitchen tools. These tools help ensure that your cooking process is smooth and efficient.

Essential Tools and Equipment

• Nonstick pan
• Large bowl
• Small bowl
• Wooden spoon or spatula

Importance of Each Tool

• Nonstick pan: Prevents sticking and allows for easy cooking of the beef and noodles without burning.
• Large bowl: Ideal for soaking the vermicelli noodles without mess.
• Small bowl: Perfect for mixing sauce ingredients before adding them to the main dish.
• Wooden spoon or spatula: Great for stirring ingredients evenly while cooking.

Ingredients

For the Vermicelli

• 4 oz. (110 g) dried mung bean vermicelli noodles
• 1 tablespoon peanut oil (or vegetable oil)

For the Aromatics

• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced

For the Sauce

• 1 tablespoon doubanjiang
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing apple vinegar (or dry apple juice)
• 1 teaspoon sugar

For the Beef

• 4 oz. (120 g) ground beef
• 1/2 cup chicken broth (or water)

How to Make Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Step 1: Soak the Noodles

Place the vermicelli noodles in a big bowl and cover with hot water. Soak according to package instructions; typically about 15 minutes if not specified. Drain thoroughly after soaking, toss with 1/2 tablespoon of oil, and set aside.

Step 2: Prepare the Sauce

In a small bowl, mix together all sauce ingredients: doubanjiang, light soy sauce, dark soy sauce, Shaoxing apple vinegar (or dry apple juice), and sugar. Set aside.

Step 3: Sauté Aromatics

Heat 1/2 tablespoon of peanut oil in a nonstick pan over medium heat until hot. Add minced ginger, garlic, and sliced green onions. Cook while stirring for about 30 seconds until fragrant.

Step 4: Cook the Beef

Add ground beef to the pan. Break it up into smaller pieces as it cooks for approximately 2 minutes until fully cooked through.

Step 5: Add Sauce

Stir in the doubanjiang with the cooked beef. Cook for another minute until it’s evenly distributed.

Step 6: Combine Noodles and Broth

Pour in chicken broth along with soaked vermicelli noodles and prepared sauce. Stir gently to combine all ingredients well. Cover the pan and let cook for about 2-3 minutes.

Step 7: Finish Cooking

Uncover the pan and check noodle doneness; if tough, cover again for another minute. Once soft, cook uncovered over medium-high heat until excess liquid evaporates (about 1 minute). Transfer everything to a plate and serve hot as a main dish.

Enjoy your delicious stir fried vermicelli with beef!

How to Serve Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Serving stir fried vermicelli with beef is all about enhancing the flavors and making a satisfying meal. This dish can be enjoyed in various ways, offering flexibility for both casual dinners and special occasions.

Pair with Steamed Rice

• Steamed rice complements the savory sauce of the vermicelli, making it a filling meal. You can use jasmine or brown rice for added texture.

Top with Fresh Herbs

• Garnish your dish with fresh cilantro or basil to add a burst of freshness. These herbs not only enhance flavor but also bring vibrant color to your plate.

Serve with Pickled Vegetables

• Pickled cucumbers or radishes provide a tangy contrast to the rich flavors of the beef and noodles. They can be prepared quickly by soaking in vinegar and sugar.

Add Chili Oil

• Drizzling a little chili oil on top gives your stir fried vermicelli an extra kick. Adjust the amount based on your spice tolerance for a customized experience.

Include a Side Salad

• A light salad made from shredded cabbage, carrots, and sesame dressing adds crunch and balances out the meal’s richness while being refreshing.

How to Perfect Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

To master this flavorful dish, consider these helpful tips that will elevate your cooking experience.

• Use fresh ingredients: Fresh ginger, garlic, and green onions deliver more vibrant flavors compared to dried alternatives.
• Soak noodles properly: Ensure you soak the mung bean vermicelli until they are just soft; over-soaking can make them mushy.
• Control heat levels: Cooking over medium heat allows for even cooking without burning the garlic or ginger.
• Taste as you go: Adjust seasonings during cooking to ensure balanced flavors tailored to your palate.
• Don’t overcrowd the pan: If you’re making multiple servings, cook in batches to keep everything evenly heated and prevent steaming.
• Let it rest before serving: Allowing the dish to sit for a few minutes before serving helps meld the flavors together beautifully.

Best Side Dishes for Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Pairing side dishes with stir fried vermicelli can create a well-rounded meal. Here are some tasty options that complement this main dish perfectly.

1. Garlic Broccoli
   A simple sauté of broccoli florets tossed in garlic and olive oil makes for a nutritious side that complements the main dish.

2. Spicy Szechuan Green Beans
   These crispy green beans stir-fried in Szechuan spices add crunch and heat to your meal, balancing out the richness of the noodles.

3. Egg Drop Soup
   A light egg drop soup offers warmth and comfort without overwhelming flavors, making it a gentle companion for spicy dishes.

4. Cucumber Salad
   A refreshing cucumber salad dressed in rice vinegar and sesame oil provides a crunchy texture that contrasts nicely with soft noodles.

5. Steamed Dumplings
   Lightly steamed chicken or vegetable dumplings serve as delightful bites that enhance your dining experience without overshadowing the main course.

6. Sesame Spinach
   Quickly sautéed spinach mixed with sesame seeds creates an earthy flavor profile that pairs well with beef-based dishes while adding nutrients.

7. Fried Tofu Bites
   Crispy tofu bites seasoned lightly make for an excellent protein addition that’s both satisfying and delicious alongside vermicelli noodles.

8. Miso Soup
   A warm bowl of miso soup brings umami flavor into play while remaining light enough not to compete with stir fried vermicelli’s distinct taste.

Common Mistakes to Avoid

It’s easy to make mistakes while cooking Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树). Here are some common pitfalls and how to steer clear of them.

• Overcooking the Noodles: The vermicelli should be soaked just until tender. Cook them too long, and they will turn mushy. Follow the soaking time carefully.
• Not Preparing the Sauce in Advance: Mixing the sauce beforehand saves time and ensures even flavor distribution. Always have your sauce ready before you start cooking.
• Skipping the Oil Coating: Tossing the soaked noodles with oil prevents them from sticking together during cooking. Don’t skip this step for better texture.
• Using Too Much Heat Initially: Cooking on high heat can burn the garlic and ginger. Start at medium heat to release their flavors without burning.
• Ignoring Liquid Ratios: Ensure you use enough broth or water for the noodles to absorb. Not adding enough liquid can lead to dry noodles.
• Rushing the Cooking Process: This dish requires a bit of patience for flavors to meld. Don’t rush; let each ingredient shine.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Cool completely before transferring to a freezer-safe container.
• It can be frozen for up to 2 months.

Reheating Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Oven: Preheat to 350°F (175°C). Place in a baking dish covered with foil and heat for about 10-15 minutes.
• Microwave: Use a microwave-safe container, cover loosely, and heat in intervals of 1 minute until warmed through.
• Stovetop: Heat in a pan over medium heat, stirring occasionally until heated thoroughly.

Frequently Asked Questions

You might have questions about making Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树). Here are some common queries answered.

Can I use other types of meat?

Yes! You can substitute ground turkey or lamb if you prefer. Both provide a unique flavor that complements the dish.

How do I make this dish vegetarian?

To make it vegetarian, replace the beef with mushrooms or tofu. Adjust cooking times accordingly based on your choice.

What can I serve with Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)?

This dish pairs well with steamed vegetables or a simple green salad for a balanced meal.

How spicy is this recipe?

The spiciness mainly comes from doubanjiang. You can adjust the amount based on your tolerance for heat.

Final Thoughts

Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) is not only quick and easy but also packed with flavor. Its versatility allows you to customize it according to your preferences by using different proteins or vegetables. Give it a try for your next dinner!

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Stir Fried Vermicelli with Beef (Ma Yi Shang Shu)

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Stir Fried Vermicelli with Beef (Ma Yi Shang Shu) is a vibrant and satisfying dish that brings the essence of Sichuan cuisine to your table. This recipe combines tender mung bean vermicelli noodles with savory ground beef, aromatic ginger, garlic, and a flavorful sauce that’s quick to prepare in just 20 minutes. Perfect for busy weeknights or impressing guests, this meal is sure to delight with its rich flavors and delightful textures. Serve it over steamed rice or enjoy on its own for a comforting dinner that’s both delicious and fulfilling.

• Total Time: 20 minutes
• Yield: Serves 2

Ingredients

Scale 1x2x3x

• 4 oz. dried mung bean vermicelli noodles
• 1 tablespoon peanut oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 4 oz. ground beef
• 1 tablespoon doubanjiang
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon apple vinegar (or dry apple juice)
• 1/2 cup chicken broth

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Instructions

1. Soak the vermicelli noodles in hot water for about 15 minutes until tender. Drain and toss with half a tablespoon of oil.
2. In a small bowl, mix doubanjiang, light soy sauce, dark soy sauce, apple vinegar, and sugar to create the sauce.
3. Heat peanut oil in a nonstick pan over medium heat. Sauté ginger, garlic, and green onions until fragrant.
4. Add ground beef and cook until browned.
5. Stir in the prepared sauce and mix well before adding the soaked noodles and chicken broth.
6. Cover the pan and let it cook for about 2-3 minutes until everything is heated through.
7. Uncover and cook on medium-high until excess liquid evaporates.

• Author: Diary
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Frying
• Cuisine: Sichuan

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 420
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg