Ingredients
Scale
- 225g spaghetti
- 250g ground beef
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1.5 tablespoons chili oil (adjust to taste)
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped
- 1 teaspoon sesame seeds (optional)
- Salt, for pasta water
- 1 tablespoon neutral oil (for cooking)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
- In a large skillet or wok over medium-high heat, add the neutral oil and brown the ground beef, breaking it apart with a spatula. Drain excess fat if needed.
- Reduce heat to medium and stir in minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Add soy sauce, chili oil, brown sugar, and rice vinegar to the pan. Stir to combine and let simmer for 2–3 minutes.
- Toss in the cooked spaghetti and mix until every strand is coated. Add a splash of pasta water if the sauce is too thick.
- Turn off the heat and drizzle with sesame oil. Add chopped green onions and sesame seeds, then toss one last time.
- Serve hot, with extra chili oil or sesame seeds if desired.
Notes
- Use lean ground beef for a less greasy result.
- Adjust chili oil to your preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg