This easy recipe for Szechuan Beef Pasta is a family staple and a reader favorite. Flavorful ground beef and pasta make it easy to skip the takeout and still keep weeknight dinners delicious! So much simpler than traditional Szechuan Beef and just as flavorful.
Today I’m sharing one of my family’s favorite dishes: Szechuan Beef Pasta. I’ve been making this Szechuan beef dish for years and we never get bored from enjoying it too much.
In fact, if too many days go by and I haven’t made it, requests for it inevitably start rolling in from family and even friends. It’s become such a part of our weekly family life that when it doesn’t appear we all really miss it.
What I love most about this particular Szechuan ground beef and pasta dish is that it’s fast and easy. Traditional Szechuan beef isn’t difficult to make, but why bother when you can get the same amazing flavor with less work? This easy recipe has so much flavor and it’s something different to do with ground beef from the typical casserole, tacos, etc.
WHAT IS SZECHUAN BEEF?
Here in the United States, Szechuan Beef is typically thin slices of beef that’s either coated in cornstarch prior to stir-frying or marinated in a cornstarch mixture. It’s very flavorful with a sweet and sometimes spicy sauce. Assorted vegetables are usually added to the stir-fry, then it’s all served over rice.
My version uses ground beef and pasta and skips the cornstarch entirely. The sauce is sweet and I like to add plenty of crushed red pepper to balance the flavors. Some readers keep it sweet to appease any eaters who aren’t fond of spicier foods.
You may want to start with a bit less hoisin sauce and increase to your taste. The same goes for the crushed red pepper. Start with less and add more if you prefer it spicier.
I’ve made it with ground turkey, too, and even served it over rice. Both versions are fantastic (although we do prefer it with pasta). Use whole wheat pasta and turkey in place of beef and you’ll have the healthiest Szechuan Beef around!
One of my longtime readers, Wendi H. from Seattle, WA, has raved about this dish for years. She frequently posts about it on Facebook and often makes funny Szechuan Beef references on my personal Facebook posts (we became Facebook friends through Szechuan Beef, haha)! She’s made this dish for her family once a week since first trying it several years ago and they’ve never tired of it, either!
MORE GROUND BEEF RECIPES:
- Thick & Beefy Beanless Chili
- Stuffed Bell Peppers
- Healthy Nachos
- Dorito Taco Casserole
- Blue Cheese Burger Totchos
- 1 lb ground beef
- 1 1/2 cups chopped onions
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 1 teaspoon crushed red pepper
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 3/4 cup beef broth
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce
- 8 ounces vermicelli, cooked
- 1/2 cup sliced green onion
- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in ground beef.
- Toss the szechuan beef with hot cooked pasta, and sprinkle with sliced green onions.