Cheesy Beef Stir-Fried Spaghetti

A fusion twist on stir-fry featuring tender sliced beef and al dente spaghetti coated in a savory soy-oyster sauce, all blanketed under gooey melted mozzarella.

Ingredients

• 1 package dried spaghetti
• 200 g thinly sliced beef (hot pot style)
• 1 tbsp cooking oil
• to taste salt
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 pinch black pepper
• 2 cloves garlic, minced
• 2 scallions, chopped
• 1 cup shredded mozzarella cheese
• to taste dried parsley

Instructions

1. 1Prepare the ingredients

   

   Gather your main ingredients for the stir-fry: a package of dried spaghetti and a portion of thinly sliced raw beef. Having everything prepped and ready before you start cooking ensures a smooth and quick cooking process.

   Tip: Using very thin slices of beef, such as those meant for hot pot, is ideal because they cook in seconds and remain incredibly tender in the stir-fry.
2. 2Add oil to the boiling water

   

   Bring a pot of water to a boil. Pour in a small amount of cooking oil and a pinch of salt before adding the pasta. This simple step helps prevent the spaghetti strands from sticking together while they cook.

   Tip: Adding salt to the boiling water also seasons the pasta from the inside out.
3. 3Boil the spaghetti

   

   Carefully place the dry spaghetti noodles into the boiling water. Let the pasta cook for about 8 minutes until it reaches an al dente texture.

   Tip: Adding a little oil to the boiling water helps prevent the spaghetti strands from sticking to each other.
4. 4Rinse the cooked spaghetti

   

   After cooking the spaghetti for about 8 minutes, remove it from the boiling water. Quickly transfer the noodles into a bowl of cold water and lift them out. This immediately stops the cooking process and keeps the pasta perfectly al dente.

   Tip: Rinsing with cold water removes excess starch, ensuring the noodles wont clump up before you stir-fry them.
5. 5Prepare the savory sauce

   

   In a small bowl, mix together one spoonful each of cooking wine, light soy sauce, dark soy sauce, oyster sauce, and sugar. Add a dash of black pepper and stir the mixture until all the ingredients are well blended.

   Tip: Mixing the sauce ingredients beforehand ensures they are evenly distributed when poured over the stir-fry.
6. 6Sauté the aromatics

   

   Heat a skillet over medium heat with a small amount of oil. Add the minced garlic and chopped scallions to the hot pan, sautéing them gently until they become fragrant and lightly golden.

   Tip: Keep the heat at a moderate level and stir frequently so the minced garlic doesnt burn and turn bitter.
7. 7Add the beef slices

   

   With the scallions and garlic fragrant in the pan, add the raw, thinly sliced beef. Spread the meat out across the hot surface so it sears quickly without steaming.

   Tip: Dont overcook the beef at this stage; it will continue to cook when you add the spaghetti and sauce.
8. 8Stir-fry the beef

   

   Stir-fry the meat quickly over medium high heat, using chopsticks or a spatula to separate the pieces, until it just begins to change color.

   Tip: Do not overcook the beef at this stage. It should still have a hint of pink, as it will finish cooking entirely once the spaghetti and sauce are added.
9. 9Combine spaghetti and beef

   

   Once the beef is mostly cooked, add the cooled spaghetti directly into the pan. Toss briefly to mix the noodles with the seared beef before adding further seasoning.

   Tip: If the noodles seem a bit sticky from cooling, a tiny splash of the pasta cooking water can help loosen them up while tossing with the sauce.
10. 10Pour in the savory sauce

    

    Pour the prepared sauce mixture evenly over the spaghetti and beef, ensuring the liquids are distributed across the entire pan.

    Tip: Make sure the sauce is well mixed before pouring so the flavors distribute evenly throughout the dish.
11. 11Toss everything together

    

    Use a spatula to actively toss and stir the spaghetti, beef, and sauce together in the pan. Continue stirring until every strand of pasta and piece of meat is evenly coated with the rich, dark sauce.

    Tip: Toss quickly over medium-high heat to allow the sauce to reduce slightly and cling perfectly to the noodles.
12. 12Sprinkle the cheese

    

    Sprinkle a generous, even layer of shredded mozzarella cheese over the hot beef and spaghetti mixture, ensuring every section of pasta is covered.

    Tip: Use freshly shredded block mozzarella rather than pre-bagged cheese for a smoother, gooier melt without the powdery starch residue.
13. 13Cover and melt

    

    Turn off the heat and immediately place a lid on the pan. Allow the residual heat trapped inside to gently and thoroughly melt the cheese over the noodles for a minute or two.

    Tip: Removing the pan from direct heat prevents the bottom layer of pasta from burning while the cheese melts on top.
14. 14Garnish and serve

    

    Once the cheese has completely melted from the residual heat, uncover the pan. Sprinkle dried parsley flakes over the top for a pop of color and a mild herbal flavor. The dish is now ready to be enjoyed hot.

    Tip: Serve immediately while the cheese is still hot and perfectly gooey.

Storing & Reheating

Burn It Off

Frequently Asked Questions