Sadia Hussain
Jul 29, 2019
Ground Beef and Vermicelli Recipe
There's something so satisfying about a bowl of noodles and these delicate vermicelli noodles with ground beef are no exception.
Today I'm sharing this savory vermicelli with ground beef recipe. Noodles are a universal food that exist in almost every culture's cuisine.
In Pakistani cuisine, vermicelli is traditionally used in a milky, sweet dish, but this savory version is just as delicious for a snack with a cup of tea or a light lunch. There's no boiling or draining involved in cooking these noodles, so it makes for a quick and easy dish.
You can find packets of these thin vermicelli noodles in any South Asian grocery store. Variations of this dish include shredded chicken or a vegetarian version with tomatoes. I urge you to try my version when you have ground beef or even leftover Qeema. I'm sure you'll enjoy it as much as I do!
Ground Beef and Vermicelli Recipe
Sadia Hussain
SERVES
4
TOTAL TIME
40 Minutes
INGREDIENTS
Cooking oil or ghee (I use ghee)
1 medium onion, finely chopped
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon salt or to taste
1/2 teaspoon red chili powder or to taste
1/2kg/1 lb ground beef
1 packet vermicelli noodles
A handful of fresh coriander, chopped
1 green chili, chopped
METHOD
In a flat pan, heat ghee and sauté onions until light brown.
Add garlic and ginger pastes and sauté for a few minutes.
Add turmeric powder, salt and red chili powder and sauté for a few minutes.
Add ground beef and fry on high heat for 10 minutes.
Turn heat down and cook covered, for another 10 minutes.
There should be a little water in the pan, which you want in order to cook the vermicelli noodles.
Add vermicelli to the pan and slowly mix and crush with a wooden spoon.
Add a sprinkle of water, cover and cook on low heat, gently folding, until the vermicelli noodles are cooked. This should not take more than 10 minutes.
Add fresh coriander and green chili.
Serve hot or room temperature.
Tips and Bits
You want to start out with less water as too much water will make the vermicelli noodles mushy.
A squeeze of fresh lemon juice gives this dish a tasty tang.
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