Stir Fried Beef Macaroni (Printable Version)
Macaroni sautéed with ground beef, peas, and a rich umami sauce for a satisfying, easy meal.
# Everything You’ll Need:
→ Pasta
01 -
8 oz elbow macaroni pasta
→ Beef
02 -
¼ lb lean ground beef (88/12 lean-to-fat ratio)
→ Sauces and Seasonings
03 -
2 teaspoons low-sodium soy sauce, divided
04 -
1 tablespoon oyster sauce
05 -
2 tablespoons tomato paste
06 -
Salt and black pepper, to taste
→ Vegetables
07 -
¼ cup diced onion (approximately ½ medium onion)
08 -
2 to 3 cloves garlic, minced
09 -
½ cup frozen peas
10 -
Green onion, thinly sliced, for garnish
→ Oils
11 -
½ tablespoon cooking oil (vegetable or neutral oil)
# Steps to Cook:
01 -
In a bowl, combine ground beef, 1 teaspoon soy sauce, and ¼ teaspoon black pepper. Lightly mix and set aside.
02 -
Bring a large pot of salted water to a boil; it should taste like broth. Add elbow macaroni and cook 1 to 2 minutes less than the package instructions. Reserve ¼ cup pasta water, then drain and set pasta aside.
03 -
Heat cooking oil in a large pan or wok over high heat. When hot, add diced onion and the ground beef mixture. Stir frequently and cook 3 to 4 minutes until beef is no longer pink. Add minced garlic and cook another 30 seconds until fragrant.
04 -
Add cooked pasta, tomato paste, remaining 1 teaspoon soy sauce, oyster sauce, frozen peas, and reserved pasta water. Stir constantly over high heat until the pasta water is absorbed. Season with salt and pepper to taste.
05 -
Remove from heat and garnish with sliced green onions before serving.
# Extra Suggestions:
01 -
For best texture, cook pasta slightly under al dente to avoid overcooking during stir-frying.
02 -
Leftovers can be refrigerated in an airtight container for up to 5 days or frozen in portioned containers for up to 3 months.