When you’re in the mood for something fast, flavorful, and downright satisfying, this Ground Beef Vermicelli Bowl delivers big time. It’s got that perfect balance of savory, spicy, and fresh—all wrapped up in one easy, slurpable bowl. Best part? It’s ready in under 30 minutes and only needs one pan. (My favorite kind of dinner.)
I especially love making this in the summer—it’s quick, doesn’t heat up the kitchen too much, and it’s an absolute flavor bomb. My kids love topping theirs with a drizzle of hoisin sauce, and I go heavy on the chili garlic because I like to sweat a little when I eat. No shame.
If you love this recipe, check out my Beef & Vegetable Stir Fry Recipe, or spicy and addictive Spicy Chili Garlic Beef Bowl or my Healthy Chicken and Broccoli recipe!
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Why You'll Love This Dish
Quick and Easy: Dinner is done in under 30 minutes with just one pan to clean. You’re welcome.
Versatile: Use ground beef, turkey, or even pork—whatever you’ve got hanging out in the fridge.
Big Flavor: That umami-packed sauce is the perfect balance of sweet, savory, and just the right amount of heat.
Fresh and Bright: Topped with herbs, crunchy veggies, or whatever’s in your produce drawer—it’s flexible and fresh.
Family-Friendly: You can easily dial the spice up or down, so everyone at the table is happy (even the picky ones).
Ground Beef Vermicelli Bowl Video
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Ingredients
Full directions and ingredients in the recipe card at the end of post
Stir-fry
- Ground Meat: ground beef, turkey, or pork – choose your favorite protein for this versatile dish.
- Sesame oil: adds nutty flavor to ground beef.
- Garlic: adds a robust flavor that infuses the entire dish.
- Ginger: brings a touch of warmth and a hint of spice.
- Garlic and onion powder: Adds flavor to stir-fry.
- Rice Vermicelli Noodles: also sometimes called rice sticks. Soak according to package instructions, then drain and set aside. These noodles add a delightful texture and help soak up the flavorful sauce.
- Scallions: the white parts are sautéed with the meat, while the green parts are used as a fresh garnish.
Sauce
- Low-Sodium Soy Sauce: provides a salty, umami base.
- Water: helps to dilute the sauce and balance the flavors.
- Cornstarch: thickens the sauce, ensuring it clings to the meat.
- Sesame Oil: adds a nutty, aromatic depth.
- Fish Sauce: contributes a subtle umami richness. You can find it in the Asian section of the grocery store.
- Dark Soy Sauce: gives the sauce a deeper color and richer flavor. You can find it in the Asian section of the grocery store.
- Brown Sugar: balances the savory and spicy elements with a touch of sweetness.
- Sriracha: adds a spicy kick, adjustable to your taste.
Toppings
- Shredded Carrots: for a pop of color and natural sweetness. I bought pre-shredded to save time.
- Fresh Herbs: A handful of basil and cilantro, chopped – these fresh herbs brighten up the dish and add layers of flavor.
- Scallions: Green parts for garnish – for a fresh, crisp finish.
Substitutions and Variations
Additional Veggies: Feel free to add other vegetables like bell peppers, snap peas, or broccoli for extra nutrition and crunch.
Protein: Swap out ground meat for tofu, chicken, or even shrimp to mix things up.
Vegetarian/Vegan: Use crumbled tofu or tempeh in place of meat, and replace fish sauce with a vegan alternative or soy sauce.
Soy Sauce: Use tamari for a gluten-free option.
Spice Level: Adjust the amount of sriracha based on your heat preference, or swap it with chili garlic sauce for a different flavor.
Instructions
Full directions and ingredients in the recipe card at the end of post
Step 1: Place the dry rice vermicelli in a heatproof bowl and cover with hot water. Let them soak until tender but still springyusually about 6 to 8 minutes depending on the brand. Drain and set aside in a large bowl.
Step 2: Heat a wide skillet over medium-high heat and drizzle in a bit of sesame oil. Add your ground beef (or protein of choice) to one side of the pan and begin breaking it apart.
Step 3: Push the meat slightly to one side and add the white ends of the scallions to the open space in the pan. Let them cook for a couple of minutes to soften
Step 4: Mix scallions into the beef and stir in the minced garlic, grated ginger, garlic powder, and diced onion. Cook until fragrant and everything starts to come together.
Step 5: While the meat finishes browning, whisk your sauce ingredients in a small bowl. Stir until smooth and no lumps remain.
Step 6: Lower the heat slightly and pour the sauce directly over the cooked meat. Stir regularly as it thickens and bubbles.
Step 7: Add shredded carrots to the pan and let them soften for a minute. Remove from the heat and gently fold in chopped basil, cilantro, and the green tops of the scallions for a burst of freshness.
Step 8: Arrange the rice noodles in shallow bowls or plates. Spoon the saucy beef mixture over the top, making sure each serving gets a little of everything—herbs, carrots, and plenty of sauce.
FAQ
Yes! To make this dish gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce. Ensure that all other ingredients, like sriracha and fish sauce, are also gluten-free. Additionally, rice vermicelli noodles are naturally gluten-free.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stir-fry gently in a pan over medium heat or in the microwave until heated through. If the dish seems dry upon reheating, add a splash of water or broth to revive the sauce.
⭐️ Recipe
Ground Beef Vermicelli Bowl
Ingredients
Stir-Fry
- 1 lb ground beef turkey, or pork
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon onion powder
- 1 tsp garlic powder
- 9 oz Rice Vermicelli Noodles
- 2 stalks scallions sliced white and green parts separated
Sauce
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
Toppings
- ½ cup shredded carrots
- A handful of basil and cilantro chopped
- Green parts for garnish
Instructions
Prepare the Rice Vermicelli Noodles
- Soak the rice vermicelli noodles in hot water according to the package instructions, usually for 6-8 minutes.
- Once softened, drain the noodles, rinse with cold water to stop the cooking process, and set them aside in a large bowl.
Cook the Meat
- Start by heating a large pan over medium-high heat. Add in the sesame oil and ground meat and move to the side. Stir in the white parts of the scallions and sauté for 2 minutes.
Add Aromatics
- Incorporate the scallions with the meat and cook until mostly browned. Add in the garlic, ginger, onion, and garlic powder. Sauté until the garlic is fragrant and the scallions are softened.
Prepare the Sauce
- In a small bowl, whisk together the low-sodium soy sauce, water, cornstarch, sesame oil, fish sauce, dark soy sauce, brown sugar, and sriracha until well combined.
Combine and Cook
- Turn the heat to medium low. Pour the sauce over the meat and cook, stirring frequently, until the sauce thickens and coats the meat evenly. This should take about 2-3 minutes.
Incorporate Veggies and Herbs
- Toss in the shredded carrots and cook for an additional minute. If too much of the sauce evaporated, you can add more water a few tbsps at a time. Remove from heat and stir in the chopped basil, cilantro, and the green parts of the scallions.
Serve the Stir-Fry
- Place a serving of rice vermicelli noodles into shallow bowls or on plate and top with meat, green scallions, chili garlic oil (optional) and even a little hoisin sauce (optional)
HarryJ says
Love it! Thanks for sharing!
Melia says
Was perfect!