Asian Style Beef Macaroni

Remember back in college when you were learning to cook and used soy sauce as a flavor enhancer for just about anything? When dishes piled up in the sink until a hard crust built up against them, the waiting game to see who could no longer stand looking at tomato sauce stained pots, hoping you wouldn’t be stuck cleaning up the mess?

My specialty was macaroni with ground beef and soy sauce; I used to eat it at least once a week to get my fill of msg. I thought I’d discovered, created a very special recipe (adding soy sauce to pasta? I’m so brilliant!) until other college alumni told me ‘Asian style macaroni’ was part of their college diet too. It makes sense when you think about it; ground beef, pasta and soy sauce are all cheap ingredients to buy, and everyone knows how broke students can be.

It’s been a few years plus many more moons and a few more years since I’ve graduated from college, but I still love making this macaroni recipe. The difference is I’ve switched to vegan ground meat or finely chopped mushrooms since I no longer eat meat. I’ve also added a few extra ingredients to make it healthier and not so one note (ginger and garlic are always good together!) 

This is one good dish everyone will love from kids to picky eaters.

Asian Style Macaroni with Sriracha and Soy Sauce

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A kid friendly elbow macaroni with an Asian flair! Add sriracha sauce for some heat!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 1x
• Category: Noodles
• Method: Stove top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 pound elbow macaroni
• 1 pound lean ground beef, vegan ground meat, or finely chopped mushrooms
• 1 large onion (finely chopped)
• 1 thumb size ginger (peeled and finely chopped)
• 2 cloves garlic (finely chopped)
• 3 stalks celery (finely chopped)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 5 tablespoons soy sauce
• 1 tablespoon sriracha sauce (or more if you prefer spicy)
• 1 tablespoon sake (optional)
• handful flat leaf parsley (chopped)

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Instructions

1. Bring a large pot of salted water to boil. Cook the macaroni for 6-7 minutes (al dente). Drain but DO NOT rinse.
2. Elbow macaroni
3. In a large pan over high heat, add olive oil, garlic, ginger, celery and onions, and cook for 5 minutes, until veggies are soft.
4. Add ground beef, break the meat apart and cook for about 5 minutes, until meat has cooked through.
5. Use the same pot you cooked your pasta in (this saves dishes!), add butter and turn the heat on low. Add macaroni and pour the ground beef mixture over. Mix well and add soy sauce, sri racha, sake and parsley. Mix well until macaroni is well coated and serve.

Nutrition

• Serving Size:
• Calories: 687
• Sugar: 1.2 g
• Sodium: 1305.2 mg
• Fat: 17.5 g
• Saturated Fat: 6.5 g
• Carbohydrates: 88.5 g
• Fiber: 5.5 g
• Protein: 41.8 g
• Cholesterol: 83.1 mg

Keywords: recipe, pasta, beef, kid friendly, main

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