Chinese macaroni with beef
- Preparation 10 min
- Cooking 30 min
- Servings 4 to 6
- Freezing Absolutely
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Chinese beef macaroni: super simple and always a winner!
Chinese macaroni with beef is the kind of easy recipe that brings everyone around the table together. A simple, quick and ultra-tasty dish, perfect for a weeknight supper or a good dose of comfort food. It’s inspired by my mom’s recipe. With its tender macaroni, well-seasoned ground beef, crunchy vegetables and savory sauce that coats every bite, it ticks all the boxes of the ultimate comfort dish. Believe me, it’s even better than Ricardo’s!
Whether you’re nostalgic for the classics of your childhood or looking for an express supper full of flavor, this homemade Chinese macaroni is a sure bet. Add a touch of soy sauce, toasted sesame seeds or even a dash of hot sauce to personalize it to your taste.
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Tips, tricks and substitutions for perfect Chinese macaroni with beef
Chinese beef macaroni is the kind of recipe that lends itself to every variation. Let go of your madman! Whether it’s adapting the recipe to what you have on hand, tweaking it to suit your tastes or maximizing its shelf life, here are a few tips and fire substitutions for a consistently successful dish.
🥩 Which meat to choose?
If ground beef is the star of the classic version, there’s nothing to stop you experimenting:
- Ground chicken or turkey for a lighter version
- Ground pork for a juicier texture
- Crumbled tofu or vegetable proteins for a veggie alternative that absorbs flavors well
- Leftover roast beef or shredded chicken for a zero-waste dish
🥕 Vegetables to incorporate (or replace)
Chinese macaroni is perfect for passing on leftover vegetables! You can vary according to your cravings and what you have on hand:
- Classics: Celery, peppers, carrots, onions, cabbage
- Crunchier: Snow peas, edamame, bok choy, broccoli
- Sweeter version: Corn kernels, green peas
- Little umami boost: Sautéed mushrooms
Pro tip: Add crunchier vegetables at the end of cooking so they retain their texture and vibrant color!
🍜 What type of pasta should I use?
Short macaroni is the most popular, but you can vary with :
- Spaghetti cut into pieces for a different texture
- Asian noodles (udon, ramen, chow mein) for a more authentic touch.
- Whole-wheat or legume pasta for more fiber and protein
🥡 How to store and reheat your Chinese macaroni?
- In the fridge: Keeps for 3 to 4 days in an airtight container.
- In the freezer: Can be frozen for up to 3 months, but the pasta will soften a little when thawed. Tip: Add a little water or stock when reheating to restore its texture.
- Reheating: On the frying pan over medium heat with a drizzle of water, or in the microwave with a lid to prevent drying out.
With these tips, your homemade Chinese macaroni will always be a success, no matter what ingredients you have on hand. Ready to pop it all in the pan? 🔥🍜
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Ingredients for the Chinese macaroni with beef
- 375g macaronis
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- Olive oil
- 2 big carrots, cut in half then sliced
- 3 celeri sticks, sliced
- 550 g medium-lean ground beef
- 2 cups brocoli heads
- 1/2 teaspoon herbes de Provences
- 1/2 teaspoon italian spices
- 227g white mushrooms, cut in half
- 1 green pepper, diced
- 1/2 cup low-sodium soya sauce
- Salt and ground pepper
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Preparation
- In a big pan, bring a good quantity of water to a boil and cook the pasta as per instructions on the box. Drain and set aside.
- In another big pan at medium temp, heat a drizzle of olive oil. Cook the onion and garlic for 5 minutes. Stir often.
- Add the carrots and celeri then cook for 10 minutes while stirring often. Season with salt and pepper.
- Add the meat, brocoli heads and spices then cook for another 5-7 minutes or until meat is slightly pink. Break up meat in small chunks. Drain off fat.
- Add the mushrooms and pepper then cook for 5 minutes. Stir often.
- Add the pasta and soya sauce then stir well. Add more soya sauce if needed!!! PS : I always add a ton.
Yes, it’s even better the next day as the flavors develop. Keep it in the fridge and reheat it in a frying pan with a touch of broth or water to make it soft again.
Don’t cook your beef too long! It should remain slightly juicy before adding the pasta. You can also add a spoonful of beef stock or a drizzle of sesame oil at the end for extra tenderness.
The secret is the right seasoning! Add a little grated fresh ginger, a pinch of Chinese five spice or even a dash of rice vinegar to bring out the flavors. A little brown sugar can also balance things out!
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