Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sesame oil
- 2 tbsp neutral oil
- Salt and black pepper to taste
- For garnish: sliced green onions, toasted sesame seeds
Instructions
- Boil spaghetti in salted water until al dente; reserve 1/4 cup pasta water, then drain.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add ground beef and cook until browned (5–6 mins). Drain excess fat.
- Add remaining oil, garlic, ginger, and red pepper flakes; sauté 1 minute.
- Stir in soy sauce, honey, and rice vinegar; simmer 2 mins.
- Toss cooked spaghetti into beef mixture with reserved pasta water and sesame oil until coated.
- Serve topped with green onions and sesame seeds.
Notes
- For extra umami, add 1 tsp mirin or a splash of oyster sauce.
- Use zucchini noodles for a low-carb swap.
- Double the sauce and save half for next-day reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: None specified
Nutrition
- Serving Size: 1.5 cups
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
