Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Ma Yi Shang Shu, or stir fried vermicelli with beef, is a delightful and quick dish that brings the vibrant flavors of Sichuan cuisine right to your dinner table. This recipe is perfect for busy weeknights when you crave something delicious yet easy to prepare. With its tender mung bean vermicelli noodles and savory ground beef coated in a rich sauce, this dish is sure to impress at any meal.

Why You’ll Love This Recipe

• Quick Preparation: In just 20 minutes, you can have a full meal ready to serve.
• Flavorful: The combination of ginger, garlic, and chili bean paste creates an aromatic dish that tantalizes your taste buds.
• Versatile: Perfect as a main course or served alongside steamed rice for a complete meal.
• Customizable: Feel free to add vegetables like bell peppers or snap peas for extra crunch and nutrition.
• Gluten-Free Option: Easily adaptable for those with gluten sensitivities by using tamari and dry apple juice.

Tools and Preparation

To make Stir Fried Vermicelli with beef (Ma Yi Shang Shu), you’ll need a few essential tools to ensure everything goes smoothly. Having the right equipment makes cooking more enjoyable and efficient.

Essential Tools and Equipment

• Nonstick pan
• Large bowl
• Small bowl
• Cooking spoon
• Measuring spoons

Importance of Each Tool

• Nonstick pan: Prevents sticking and makes it easy to sauté ingredients without burning.
• Large bowl: Ideal for soaking the vermicelli noodles conveniently.
• Small bowl: Useful for mixing sauce ingredients before adding them to the pan.

Ingredients

For the Noodles

• 4 oz. (110 g) dried mung bean vermicelli noodles

For the Aromatics

• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced

For the Sauce

• 1 tablespoon doubanjiang
• 1/2 cup chicken broth (or water)
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing apple vinegar (or dry apple juice)
• 1 teaspoon sugar

For the Protein

• 4 oz. (120 g) ground beef

How to Make Stir Fried Vermicelli with beef (Ma Yi Shang Shu)

Step 1: Soak the Noodles

• Place the vermicelli noodles in a large bowl and cover them with hot water.
• Soak according to package instructions or for about 15 minutes if no instructions are provided.
• Once soaked, drain thoroughly, toss with 1/2 tablespoon of oil, and set aside.

Step 2: Prepare the Sauce

• In a small bowl, mix together the doubanjiang, chicken broth, light soy sauce, dark soy sauce, Shaoxing apple vinegar, and sugar. Set aside.

Step 3: Sauté Aromatics

• Heat 1/2 tablespoon of oil in a nonstick pan over medium heat until hot.
• Add the minced ginger, garlic, and sliced green onions. Cook while stirring for about 30 seconds until fragrant.

Step 4: Cook Ground Beef

• Add the ground beef to the pan.
• Cook while chopping it into small pieces until fully cooked through, which should take about 2 minutes.

Step 5: Combine Ingredients

• Add the prepared doubanjiang sauce into the pan with the cooked beef. Stir well for approximately 1 minute until the beef is evenly coated.

Step 6: Finish Cooking

• Pour in the chicken broth along with the soaked vermicelli noodles.
• Stir gently to combine everything. Cover and cook for about 2-3 minutes.
• Uncover, stir again to check noodle doneness; if they are still tough, cover and cook for another minute or so.
• Once soft, remove lid and continue cooking over medium-high heat until most liquid evaporates (about 1 minute).

Serve hot as a main dish!

How to Serve Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Stir Fried Vermicelli with beef is a versatile dish that can be served in various ways to enhance its flavor and presentation. Here are some creative serving suggestions to elevate your dining experience.

Serve with Fresh Herbs

• Cilantro: Sprinkle fresh cilantro on top for a burst of flavor.
• Basil: Add Thai basil for a fragrant twist that complements the dish.

Pair with Crispy Vegetables

• Cucumber Salad: A refreshing cucumber salad adds crunch and balances the savory noodles.
• Pickled Carrots: Quick-pickled carrots provide a tangy contrast that brightens each bite.

Top it Off

• Chili Oil: Drizzle chili oil for an extra kick and enhanced flavor.
• Sesame Seeds: Toasted sesame seeds add a nutty flavor and crunchy texture.

How to Perfect Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Getting the perfect texture and flavor in your Stir Fried Vermicelli with beef requires attention to detail. Here are some tips to ensure your dish turns out amazing every time.

• Use Fresh Ingredients: Fresh garlic, ginger, and green onions enhance the overall taste significantly.
• Control Noodle Texture: Soak the vermicelli just until they are soft; avoid over-soaking.
• Stir-Fry Quickly: Cook ingredients quickly over medium-high heat to keep flavors vibrant and textures intact.
• Adjust Spice Level: Modify the amount of doubanjiang based on your preference for heat.
• Let it Rest: Allowing the dish to sit for a minute before serving lets the flavors meld together.

Best Side Dishes for Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

Complement your Stir Fried Vermicelli with beef by pairing it with delicious side dishes. These options will round out your meal perfectly.

1. Steamed Broccoli: Simple and healthy, steamed broccoli adds color and nutrients.
2. Garlic Green Beans: Sautéed green beans with garlic make for a tasty and crunchy side.
3. Egg Drop Soup: A light egg drop soup provides warmth and balance to the meal.
4. Spicy Tofu Salad: A cold spicy tofu salad offers a refreshing contrast to the warm noodles.
5. Fried Rice: Serve fried rice as an additional carb option that pairs well with the main dish.
6. Vegetable Spring Rolls: Crispy spring rolls filled with vegetables add texture and variety to your meal.

Common Mistakes to Avoid

When making Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树), it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:

• Skipping the soaking step: Not soaking the vermicelli noodles can lead to a chewy texture. Always soak them in hot water as per instructions for the best results.
• Overcooking the beef: Cooking the beef too long can make it tough. Aim for just 2 minutes until fully cooked, then add other ingredients right away.
• Using incorrect sauce proportions: Incorrect ratios of soy sauce or vinegar can alter the flavor. Measure carefully to maintain that authentic taste.
• Not letting the liquid evaporate: Failing to let the liquid evaporate at the end may result in soupy noodles. Cook uncovered over medium-high heat until the liquid is gone for a perfect consistency.
• Ignoring customization options: Sticking strictly to the recipe may limit flavors. Feel free to add your favorite vegetables or adjust spice levels to suit your taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They can last up to 3 days in the refrigerator.

Freezing Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Use a freezer-safe container.
• This dish can be frozen for up to 2 months for optimal freshness.

Reheating Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)

• Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish covered with foil, and heat for about 15-20 minutes.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over medium heat with a splash of broth or water, stirring until warmed through.

Frequently Asked Questions

Here are some common questions regarding Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) and their answers.

What type of noodles should I use for Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)?

You should use dried mung bean vermicelli noodles for this recipe as they provide the best texture and absorb flavors well.

Can I substitute ground beef in this recipe?

Yes! You can use ground chicken, turkey, or even lamb as alternatives if you prefer different flavors or types of meat.

How spicy is Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树)?

The spiciness mainly depends on how much doubanjiang you use. Adjust it according to your taste preference for mild or spicy dishes.

Can I add vegetables to this stir-fry?

Absolutely! Feel free to include bell peppers, carrots, or broccoli for added nutrition and color.

Is there a gluten-free option for this recipe?

Yes! Substitute tamari for soy sauce and dry apple juice for Shaoxing apple vinegar to make it gluten-free without sacrificing flavor.

Final Thoughts

Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) is not only quick and easy but also versatile enough for any weeknight dinner. Customize it by adding your favorite veggies or adjusting spice levels to fit your family’s tastes. Give this flavorful dish a try tonight!

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Stir Fried Vermicelli with Beef (Ma Yi Shang Shu)

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• Author: Lara
• Total Time: 20 minutes
• Yield: Serves approximately two people 1x

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Description

Experience delicious Stir Fried Vermicelli with beef (Ma Yi Shang Shu, 蚂蚁上树) ready in just 20 minutes! Try this flavorful dish today!

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Ingredients

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• 4 oz. dried mung bean vermicelli noodles
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 tablespoon doubanjiang
• 1/2 cup chicken broth
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon apple vinegar (or dry apple juice)
• 1 teaspoon sugar
• 4 oz. ground beef

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Instructions

1. Soak the vermicelli noodles in hot water for about 15 minutes or according to package instructions. Drain and toss with oil.
2. In a small bowl, mix together doubanjiang, chicken broth, light soy sauce, dark soy sauce, apple vinegar, and sugar.
3. Heat oil in a nonstick pan over medium heat. Add ginger, garlic, and green onions; sauté until fragrant.
4. Add ground beef; cook until fully browned while breaking it into small pieces.
5. Stir in the prepared sauce; cook for about a minute until the beef is well coated.
6. Add soaked vermicelli noodles and chicken broth; stir to combine. Cover and cook for about 2-3 minutes until noodles are soft.
7. Uncover and cook on medium-high heat for an additional minute to evaporate excess liquid.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Stir-frying
• Cuisine: Sichuan

Nutrition

• Serving Size: 1 plate (250g)
• Calories: 370
• Sugar: 4g
• Sodium: 800mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 70mg