Beef and Vermicelli in a Long Handle Wok
This vibrant stir-fry brings together tender ground beef and delicate vermicelli noodles with a colorful array of vegetables, all coated in a bold and spicy sauce. Cooked over a live-fire for a smoky flavor that enhances each bite, this dish is a quick and satisfying one-pot meal that will surely keep you coming back for more.
ingredients
- 10 oz ground beef
- 8 oz vermicelli noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 bell peppers (assorted colors), julienned
- 2 carrots, julienned
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
steps
- 1.
Cook the vermicelli noodles according to package instructions, drain, and set aside.
- 2.
In a Barebones Long Handle Wok, heat vegetable oil over a live-fire.
- 3.
Add the ground beef and cook until browned, draining any excess fat if needed.
- 4.
Push the beef to one side and introduce the onion, bell peppers, and carrots into the wok. Stir-fry for 3-4 minutes until vegetables soften slightly.
- 5.
In a small bowl, whisk together garlic, ginger, soy sauce, oyster sauce, sriracha sauce, honey, sesame oil, red pepper flakes, salt, and pepper.
- 6.
Pour the sauce over the beef and vegetables, stirring to combine thoroughly.
- 7.
Add the cooked vermicelli noodles to the wok and toss until everything is evenly coated in sauce.
- 8.
Cook for an additional 2-3 minutes over the live-fire until heated through.
- 9.
Serve hot and garnish with chopped green onions or cilantro if desired.
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