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Asian Ground Beef Macaroni is cozy and full of umami flavor. The pasta is tossed with ground beef, shiitake mushrooms, and a savory soy sauce mix. The egg yolk makes it creamy and glossy, but it’s not heavy — a lighter, dairy-free take on beef macaroni.
Behind the dish
In Hong Kong, there’s a cozy dish called 砂鍋通心粉 (clay pot macaroni) — a mix of East and West flavors loved by locals. My version is inspired by that tradition but made simpler for weeknights, with pasta that stays perfectly al dente.
At home, it’s one of Nate’s favorites. My husband loves it so much he said it’s the one dish he wants to learn to cook himself.
Key Ingredient Notes
- Elbow macaroni: I like using large elbows because they hold the sauce well.
- Shiitake mushrooms: Fresh or dried, both work. Dried mushrooms need to soak overnight, but they give a deeper, more savory flavor.
- Ground beef (85/15): Adds flavor and richness.
- Soy sauces + oyster sauce: A mix of light soy, dark soy, and oyster sauce builds the umami flavor and gives the pasta its glossy, savory finish.
- Egg yolk: Tossed in at the end for a silky texture, similar to carbonara.
- Chinese cooking wine: Optional, but it deglazes the pan and adds a subtle depth of flavor.
How to make Asian-style ground beef macaroni
This section walks you through the cooking process with extra tips and answers to common questions. For exact amounts, scroll down to the recipe card.
- Cook the pasta so it holds its shape
- Boil the macaroni in salted water until al dente. Pasta that’s too soft will fall apart when tossed with the sauce, and that’s one of the biggest complaints people have with ground beef mac recipes.
- Our version avoids that problem because it isn’t simmered in acidic tomato sauce or mixed with heavy dairy — both of which can break down the noodles.
- By cooking it separately and just tossing it at the end, the pasta stays firm and glossy. Save a splash of pasta water before draining to help the sauce cling later.
- Prep and sauté the aromatics and mushrooms together
Finely mince the garlic and shallot so they melt into the sauce instead of leaving big chunks. Dice the shiitake small too — fresh for a lighter flavor, dried (soaked overnight) for deeper umami. Start them in warm oil with a pinch of salt until fragrant. This quick base sets up all the layers of flavor.
- Cook the beef and keep the fat
- Add the ground beef and break it into small crumbles as it cooks with the mushrooms. Here’s a key difference from many other beef macaroni recipes: we don’t drain the fat.
- With no cheese or heavy cream in this dish, that little bit of beef fat is what makes the sauce rich and helps it coat the noodles. Instead of greasy, it balances the soy sauces and creates a silky base.
- Deglaze with cooking wine to scrape up the browned bits from the pan — that’s extra flavor you don’t want to lose.
- Season with soy sauces and oyster sauce
A blend of light soy, dark soy, and oyster sauce builds savory depth and gives the pasta its rich color. Stir them in until the beef and mushrooms are fully coated. This is where the Asian flavor really sets our version apart from the American cheesy styles.
- Toss the pasta and finish with egg yolk
- Add the macaroni back to the pan and toss until every piece is coated. If it feels dry, loosen it with a spoonful of pasta water.
- Off the heat, stir in the egg yolk. It acts like a carbonara finish — using fat for silkiness instead of cream or cheese. This last step is what makes the sauce glossy and addictive.
- Garnish and serve hot
Top with scallions and serve right away. A crisp vegetable side keeps the meal balanced and light.
What to serve with Asian beef macaroni
This one pot mac and ground beef is rich and savory, so I like to pair it with fresh, simple sides. Here are some easy Asian-style ideas:
- Quick greens: Try Yu Choy with Garlic Sauce or Steamed Bok Choy for light, garlicky vegetables.
- Pickled sides: A little tang balances the richness. Serve with Asian Pickled Cucumbers, Pickled Garlic, or Pickled Daikon.
- Light soup on the side: A bowl of Tomato Egg Drop Soup or Bok Choy Soup makes it a cozy, complete meal.
Leftover Ideas: This dish reheats beautifully, but you can also get creative with the extras:
- Use it as a filling for lettuce wraps.
- Top with a fried egg for a quick next-day meal.
- Pack it in a thermos for an easy lunch on the go.
Try these Asian ground beef noodle recipes next!
If you loved this Asian beef pasta, here are more quick and savory noodle dishes to try:
- Mongolian Ground Beef Noodles – aromatic, savory, and ready in under 30 minutes.
- Asian Ground Beef and Broccoli Noodles – a one-pan dinner loaded with veggies and flavor.
- Ground beef bulgogi – quick and delicious with a sweet and savory bulgogi sauce.
Recipe Card
Asian ground beef macaroni recipe
Asian Ground Beef Macaroni is cozy, umami-packed, and dairy-free. Pasta tossed with beef, shiitake, and soy for a silky, satisfying weeknight meal.
Ingredients
- 0.5 lb large elbow macaroni
- 0.7 oz garlic cloves finely minced, 4-5 large
- 2 oz shallot minced (or yellow onion), 1 large
- 3.25 oz fresh shiitake or 0.85 oz dried shiitake, dice to small cubes
- 1.5 tbsp olive oil
- 2 light sprinkles coarse sea salt divided
- 0.75 lb ground beef 85% lean; 15% fat
- 1 tbsp Chinese cooking wine optional
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- A few rounds freshly ground black pepper
- 1 large egg yolk
- 2 scallion slice to small rounds (garnish)
Instructions
- Pasta: Bring a pot of water to boil. Salt the water then boil the pasta following the package instructions. Once boiled to al dente, reserve ¼ cup of pasta water. Drain the pasta, shake away excess moisture, transfer to a large pasta serving bowl, drizzle with some olive oil, toss and set aside.
- Garlic, shallot, shiitake prep: finely mince the garlic, shallot, and slice the shiitake into small cubes. If using dried shiitake, please rehydrate it overnight.
- Saute aromatics: In a large size saute pan (12-inch) or a large clay pot, add the oil and preheat the pan over medium heat until it feels warm. Add the garlic, shallot, and a sprinkle of salt. Saute until fragrant and the shallot sweats a bit, about 15 seconds.
- Cook mushrooms and beef: Add the shiitake, the beef, and the remaining sprinkle of salt. Turn heat up to medium-high. Saute until the beef is cooked through and break up to fine mince bits, about 5-6 minutes. Deglaze with cooking wine.
- Add seasonings: season the beef with light and dark soy sauces, and oyster sauce. Toss to incorporate.
- Combine with pasta: Return the elbows to the pan, continue tossing and scooping from the bottom up to incorporate the sauce and the noodles evenly. Season with a few rounds of ground black pepper. If the pasta feels dry, add a tablespoon of reserved pasta water to help moisten it. Turn off the heat.
- Egg yolk: While the pasta is still hot, add the egg yolk. Use a wooden spoon to break the yolk and toss it in quickly. This adds richness and gives the pasta a silky, glossy finish, similar to carbonara.
- To serve: Transfer the macaroni to a large pasta serving plate, garnish with scallions. Serve hot or warm with a fresh vegetable side.
Notes
- Pasta-to-beef ratio: The balance between pasta and beef is important. Too much pasta makes it dry, while the right amount gives you enough sauce to coat every piece well.
- Other mushrooms: You can also use cremini or baby bella mushrooms (cut them into quarters). If you’re not a fan of mushrooms, simply skip them.
- Cooking wine swap: Use chicken or beef stock to replace the cooking wine if you prefer.
- Storage & meal prep: This dish stores well in the fridge. It’s best enjoyed within 5–7 days. Reheat in the microwave until heated through.
- Freezing: This dish freezes better than traditional cheesy or tomato-based beef macaroni because it’s lighter and not soupy. Cook the pasta al dente (or 1 minute shy if you know you’ll freeze), then cool completely and freeze in an airtight container for up to 3 months. Thaw overnight and reheat with 1–2 tablespoons of water or broth to loosen the sauce.
- Different ground meat: I’ve also tested it with ground chicken (93% breast, 7% fat). The flavor is lighter but still delicious.
- Can I use other pasta shapes? Yes! Short, twisty pastas like rotini, gemelli, fusilli, or cavatappi work really well. Their curves hold onto the sauce, so you still get that glossy, savory coating in every bite.
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