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.
Servings: 6 servings
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.
Video
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.
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 34g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 866mg | Potassium: 378mg | Fiber: 2g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
