Ingredients
Equipment
Method
Cook the Pasta
- Cook the spaghetti (225g) in a large pot of salted water until al dente. Reserve 1/2 cup (120ml) of pasta water before draining.
Sear the Beef
- In a hot skillet with 1 tbsp (15ml) oil, add ground beef (450g) in a flat layer. Let it sit undisturbed for 3-4 minutes to develop charred, craggy edges. Break into crumbles and finish cooking.
Sauce and Assemble
- Add remaining oil, minced ginger (30g), and garlic to the pan. Sauté for 60 seconds until fragrant.
- Add the soy sauce mixture, cooked noodles, and pasta water to the skillet. Toss over medium heat for 2 minutes until a dark, glossy coating forms.
Nutrition
Notes
Use high heat for the beef to get the visual 'char' described.
Always save your pasta water; it is essential for the translucent sauce texture.
Always save your pasta water; it is essential for the translucent sauce texture.
