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 dish that combines simplicity with bold flavors. This Sichuan classic is perfect for busy weeknights when you want a quick meal without sacrificing taste. The tender mung bean vermicelli noodles soak up a savory sauce made from ground beef and spicy chili bean paste. In just 20 minutes, you can create this satisfying dish that pairs beautifully with steamed rice, making it ideal for family dinners or casual gatherings.

Why You’ll Love This Recipe

• Quick Preparation: With only 20 minutes from start to finish, this dish is perfect for those busy weeknights.
• Flavorful Sauce: The combination of garlic, ginger, and doubanjiang creates a rich and aromatic sauce that elevates the taste.
• Versatile Ingredients: Swap out the beef for chicken or tofu to cater to different dietary preferences.
• Gluten-Free Adaptable: Easily modify the recipe by using tamari and dry sherry for a gluten-free version.
• Comfort Food Appeal: This dish serves as a warm and comforting meal that satisfies cravings.

Tools and Preparation

To make your cooking process smooth and enjoyable, gather the necessary tools beforehand. Having the right kitchen equipment helps in achieving the best results.

Essential Tools and Equipment

• Nonstick pan
• Large bowl
• Small mixing bowl
• Measuring spoons

Importance of Each Tool

• Nonstick pan: Allows for easy cooking without sticking, ensuring even heating and simpler cleanup.
• Large bowl: Ideal for soaking vermicelli noodles evenly without crowding them.
• Small mixing bowl: Perfect for preparing sauces ahead of time, keeping flavors balanced.

Ingredients

For the Vermicelli Base

• 4 oz. (110 g) dried mung bean vermicelli noodles
• 1 tablespoon peanut oil (or vegetable oil)

For the Aromatics

• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced

For the Beef and Sauce

• 1 tablespoon doubanjiang
• 4 oz. (120 g) ground beef
• 1/2 cup chicken broth (or water)
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing apple vinegar (or dry sherry)
• 1 teaspoon sugar

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

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

Step 1: Soak the Vermicelli Noodles

Place the vermicelli noodles in a large bowl. Add hot water to cover them completely. Soak according to package instructions or for about 15 minutes if there are no instructions provided. After soaking, drain thoroughly and toss with 1/2 tablespoon of oil to prevent sticking.

Step 2: Prepare the Sauce

In a small mixing bowl, combine all sauce ingredients—light soy sauce, dark soy sauce, Shaoxing apple vinegar (or dry sherry), and sugar. Set aside.

Step 3: Cook Aromatics

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

Step 4: Brown the Ground Beef

Add ground beef to the pan. Break it apart with a spatula while cooking for about 2 minutes until fully cooked.

Step 5: Add Doubanjiang

Stir in doubanjiang into the beef mixture. Cook for an additional minute to ensure even coverage of flavor.

Step 6: Combine Ingredients

Pour in chicken broth along with soaked vermicelli noodles and prepared sauce. Stir gently to mix everything well. Cover the pan and let it cook for about 2 to 3 minutes.

Step 7: Final Cooking Steps

After uncovering, stir again to check noodle doneness. If noodles are still firm, cover and cook for another minute if needed. Once soft, increase heat slightly and cook uncovered until excess liquid evaporates (about 1 minute). Transfer everything to a plate and 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 pairs well with various accompaniments. Here are some delicious serving suggestions to enhance your meal experience.

With Steamed Rice

• Serve over steamed rice – The savory flavors of the stir fried vermicelli complement plain white or jasmine rice perfectly.

Topped with Fresh Herbs

• Add fresh cilantro or basil – Sprinkle some chopped herbs on top for added freshness and flavor.

With Chili Sauce

• Serve with chili sauce on the side – A spicy chili sauce can give an extra kick and enhance the dish’s overall taste.

Accompanied by Pickled Vegetables

• Include pickled vegetables – A small bowl of pickled cucumbers or radishes makes a refreshing contrast to the savory noodles.

With a Side Salad

• Serve with a light salad – A simple cucumber salad or mixed greens can balance the richness of the dish.

Garnished with Sesame Seeds

• Top with toasted sesame seeds – This adds a delightful crunch and nutty flavor to your stir fried vermicelli.

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

Perfecting your stir fried vermicelli with beef can elevate this dish further. Here are some helpful tips to ensure success.

• Use fresh ingredients – Fresh ginger, garlic, and green onions will enhance the flavor significantly.
• Adjust spice levels – Modify the amount of doubanjiang based on your spice tolerance; start small and add more as needed.
• Don’t overcook the noodles – Keep an eye on your vermicelli; they should be soft but not mushy when served.
• Keep it moving – Stir frequently during cooking to prevent sticking and ensure even cooking.
• Customize protein options – Feel free to substitute ground beef with chicken, pork, or tofu for different flavors.
• Experiment with sauces – Try adding oyster sauce or hoisin sauce for additional depth in flavor.

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

Pairing side dishes with your stir fried vermicelli can create a well-rounded meal. Here are some great options to consider.

1. Egg Drop Soup – A light and comforting soup that complements the hearty noodles well.
2. Chinese Broccoli Stir Fry – Quickly sautéed broccoli adds vibrant color and nutrients next to your main dish.
3. Sweet and Sour Cucumber Salad – The tangy crunch of cucumbers offsets the rich flavors of the stir fry beautifully.
4. Spring Rolls – Crispy spring rolls offer a delightful texture contrast and make for an enjoyable appetizer.
5. Hot and Sour Soup – This spicy soup adds warmth and complexity, perfect alongside your stir fry.
6. Sesame Noodles – For noodle lovers, serving sesame noodles can create a delightful double-noodle experience.
7. Fried Tofu Bites – Crispy tofu bites can be seasoned similarly for a cohesive flavor profile throughout your meal.
8. Steamed Dumplings – Soft dumplings filled with meat or vegetables provide an excellent accompaniment that everyone loves.

Common Mistakes to Avoid

When making Stir Fried Vermicelli with beef (Ma Yi Shang Shu), it’s easy to overlook some key steps that can affect the final dish. Here are some common mistakes to avoid:

• Skipping the soaking step: Not soaking the vermicelli noodles properly can lead to a chewy texture. Always soak them according to the package instructions or for at least 15 minutes in hot water.
• Using too much oil: Adding excessive oil can make the dish greasy. Use just enough oil for cooking, about 1 tablespoon should suffice for this recipe.
• Overcooking the beef: Cooking the ground beef too long can result in a tough texture. Cook it just until fully browned, which usually takes about 2 minutes.
• Neglecting the sauce mix: Not mixing the sauce ingredients well can lead to uneven flavor distribution. Take time to stir them together in a bowl before adding them to the pan.
• Ignoring noodle doneness: Not checking if the noodles are cooked through can ruin your dish. Always taste a strand of noodle before serving; they should be soft but not mushy.
• Skipping customization: Sticking strictly to the recipe may limit flavors. Feel free to add vegetables or adjust spices according to your preference!

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.
• Allow the dish to cool completely before sealing it.

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

• Place in freezer-safe containers or bags.
• It can be frozen for up to 2 months.
• Label with date and contents for easy identification later.

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

• Oven: Preheat oven to 350°F (175°C). Spread vermicelli on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Heat a nonstick pan over medium heat. Add a splash of water or broth, then stir-fry until heated through, about 5 minutes.

Frequently Asked Questions

Can I make Stir Fried Vermicelli with beef (Ma Yi Shang Shu) ahead of time?

Yes, you can prepare this dish ahead of time and store it in the refrigerator for up to three days. Just reheat before serving.

What other proteins can I use instead of beef?

Feel free to substitute ground chicken, pork, or even tofu for a vegetarian option. Adjust cooking times as needed based on your choice of protein.

Is this Stir Fried Vermicelli gluten-free?

Yes, you can make it gluten-free by using tamari instead of soy sauce and dry sherry instead of Shaoxing vinegar.

How do I customize my Stir Fried Vermicelli with beef?

You can add various veggies like bell peppers, carrots, or snap peas. Adjust spice levels by adding more chili bean paste if desired.

Final Thoughts

Stir Fried Vermicelli with beef (Ma Yi Shang Shu) is not only quick and easy but also rich in flavors that will delight your taste buds. Its versatility allows you to customize it based on your preferences and pantry items. Give this recipe a try; it’s sure to become a favorite weeknight dinner!

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Ma Yi Shang Shu (Stir Fried Vermicelli with Beef)

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• Author: Sofia
• Total Time: 20 minutes
• Yield: Serves 2

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Description

Ma Yi Shang Shu, or Stir Fried Vermicelli with Beef, is a quick and delicious Sichuan dish that brings together tender mung bean noodles, savory ground beef, and a bold blend of spices. This 20-minute meal is perfect for busy weeknights or casual gatherings, offering a satisfying taste without the fuss. The noodles soak up a rich sauce made from garlic, ginger, and spicy doubanjiang, delivering an unforgettable flavor in every bite. Pair it with steamed rice or fresh herbs for a complete dining experience that will impress your family and friends.

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Ingredients

Scale 1x2x3x

• 4 oz. dried mung bean vermicelli noodles
• 1 tablespoon peanut oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 tablespoon doubanjiang (chili bean paste)
• 4 oz. ground beef
• 1/2 cup chicken broth
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing vinegar (or dry sherry)
• 1 teaspoon sugar
• Fresh parsley for garnish

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Instructions

1. Soak the vermicelli noodles in hot water for about 15 minutes. Drain and toss with oil.
2. In a small bowl, mix together light and dark soy sauces, 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 and cook until browned.
5. Stir in doubanjiang; cook for an additional minute.
6. Add chicken broth, soaked noodles, and sauce mixture; stir well to combine.
7. Cover and cook for another 2-3 minutes until noodles are soft; adjust seasoning if needed.

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

Nutrition

• Serving Size: 1 plate (about 250g)
• Calories: 420
• Sugar: 3g
• Sodium: 860mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 50mg

Keywords: Customize this dish by substituting beef with chicken or tofu. To make it gluten-free, use tamari instead of soy sauce. Enhance flavor by adding vegetables like bell peppers or snap peas.