Stir fried beef vermicelli is a quick, comforting dish that is ready in under 30 minutes. It is loaded with Asian flavors from oyster sauce, sesame oil and garlic. Enjoy this delicious gluten & dairy free recipe that works for any occasion!

This is one of my go-to recipes for busy weeknight dinners. Since it is loaded with a rainbow of vegetables, it works great as an all-in-one meal! It is easy to whip up, and goes well on its own or with rice. 

The umami rich flavor comes from the oyster sauce. There is also a subtle sweetness from honey, a roasty aroma from sesame oil, and a lot of garlic flavor which all work to make this dish so tasty. 

The fine vermicelli noodles grab the sauce nicely, making all the flavors come together perfectly.

What are bean vermicelli noodles

The vermicelli noodles used in this recipe are made from mung beans. They are also known as glass noodles or cellophane noodles. Appearance wise, they are almost identical to rice vermicelli but the main ingredients are different.

Also, compared to rice noodles, bean vermicelli have a bouncier texture, and are harder to be chopped up while cooking. While an Asian grocery store is the best place to look at, I also see them often in the international section at regular grocery stores in the states.

Ingredients for this recipe

• Dry mung bean vermicelli
• Oyster sauce (gluten free)  - Gives a rich umami flavor to the dish. This Panda Brand GF oyster sauce tastes just like the original one
• Rice vinegar 
• Tamari - This is gluten-free version soy sauce
• Sesame oil
• Sake - Any cooking wine, or dry white wine works as well
• Honey
• Garlic
• Ground beef - I recommend 85% lean ground beef 
• Salt
• Carrot
• Green cabbage
• Bell pepper

How to cook stir fried beef vermicelli

1. Prepare the noodles. Fill a large bowl with boiled or very hot water. Let the vermicelli soak for about 10 minutes or until slightly undercooked. Drain well.
2. Make the seasoning mix. In a small bowl, combine the oyster sauce, rice vinegar, tamari, sesame oil, sake and honey together and mix well. Set aside.
3. Cook the garlic. Heat up some cooking oil in a large pan. Cook the garlic until fragrant. 
4. Cook the beef. Add in the ground beef and cook, separating out the meat with a spatula or a turner.
5. Add the vegetables. Add in the carrots, followed by cabbage and bell pepper.
6. Season. Add the softened vermicelli and seasoning mix into the pan. Cook until the seasoning is well distributed, stirring with chopsticks or tongs.

* See the recipe card below for detailed instructions.

Tips

• Do not soak the vermicelli noodles for too long, they will become mushy and easier to snap while cooking.
• Using a pair of chopsticks or tongs makes it easier to mix without chopping up the noodles.
• Make sure to have all ingredients ready before you start cooking. You will need to work fast not to overcook the noodles!

Recipe

Stir Fried Beef Vermicelli with Oyster Sauce

Stir fried beef vermicelli is a quick, comforting dish that is ready in under 30 minutes. It is loaded with Asian flavors from oyster sauce, sesame oil and garlic. This recipe is gluten-free and dairy-free.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Asian

Servings 4 servings

Calories 494 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3½ ounces dry mung bean vermicelli
• 3 tablespoons gluten-free oyster sauce
• 1 tablespoon rice vinegar
• 2 tablespoons tamari soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sake or any cooking wine
• 2 teaspoons honey
• 3 cloves garlic minced
• 1 pound ground beef I use 85% lean
• ½ teaspoon salt
• 1 large carrot cut into matchsticks
• 8 ounces green cabbage chopped
• ½ red bell pepper thinly sliced

Optional toppings

• Cilantro leaves
• Ground white sesame

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Instructions

 

• Fill a large bowl with boiled or very hot water. Let the vermicelli soak for about 10 minutes or until slightly undercooked. Drain well.
• In a small bowl, combine the oyster sauce, rice vinegar, tamari, sesame oil, sake and honey together and mix well. Set aside.
• Heat up some cooking oil in a large pan. Cook the garlic until fragrant. 
• Add in the ground beef and cook, separating out the meat with a spatula or a turner.
• Add in the carrots. Cook for about 3 minutes until they become tender.
• Add in the cabbage and bell pepper. Cook for 1 minute.
• Add the softened vermicelli and the seasoning mix (from step 2) into the pan. Cook until the seasoning is well distributed, tossing with chopsticks or tongs.
• Optional: top withe cilantro leaves and ground white sesame.

Notes

Do not soak the vermicelli noodles for too long, they will become mushy and easier to snap while cooking.

Using a pair of chopsticks or tongs makes it easier to mix without chopping up the noodles.

Nutrition

Serving: 1Calories: 494kcalCarbohydrates: 33gProtein: 22gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 1262mgPotassium: 534mgFiber: 3gSugar: 6gVitamin A: 3529IUVitamin C: 42mgCalcium: 67mgIron: 3mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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