This spaghetti Chinese recipe is a must-try especially if you have extra spaghetti noodles or can’t seem to find Asian noodles for your Asian dish. It is a fusion of your typical Italian spaghetti with a touch of Chinese using marinated beef, cooked spaghetti, and lots of seasonings and sauce. You can finish this dish in less than 30 minutes and make it meaty or all-veggie!
All About Chinese Spaghetti With Beef Strips
Chinese spaghetti is another stir-fry recipe that is quick and easy to make. You can say it is a unique take on spaghetti bolognese, minus the meatballs and tomato sauce since this recipe incorporates marinated beef strips and a savory sauce. The sauce is a mixture of light soy sauce, dark soy sauce, oyster sauce, starch, black pepper powder, and water.
Enjoy the savory marinated beef seasoned with olive oil, light soy sauce, oyster sauce, and black pepper powder. I added a few delicious vegetables and flavoring ingredients, such as strips of onions and bell peppers. As you can see, it is important to chop the meat and vegetables into thin strips for stir-frying in order to cook it quickly and evenly.
When it comes to spaghetti noodles, you can use any thickness you want as long as it is cooked just right, not too soft or stiff. The delicious sauce thickens and is absorbed by the spaghetti noodles and beef strips. Do you love noodle recipes? Try these recipes as well:
- Homemade Silver Noodles (銀針粉) With Only 2 Ingredients
- Japchae (Korean Glass Noodles)
- Jjajangmyeon (Black Bean Noodles)
- Hokkien Mee (Fried Prawn Noodles)
- Spicy Handmade Noodles (Biang Biang Noodles)
- Scallion Oil Noodles (葱油拌面)
- Beef Wet Chow Fun With Gravy
Ingredient Tips And Recommendations
Marinated Beef
- Beef: Choose a beef cut for stir-frying that you can cut into thin strips. I recommend top sirloin steak, flank steak, and Denver steak, to name a few. You can also use other beef cuts that you can chop into strips or chunks to fully absorb the marinade.
- Marinade: For the marinade, I mix some olive oil, light soy sauce, oyster sauce, and pepper powder.
- Oil: Incorporating oil into the marinade ensures moisture in the beef strips since it helps it from drying out when stir-fried. I used olive oil for a healthier choice. You can also use avocado and safflower oil. If you are going for a neutral-tasting oil, use peanut, soybean, or vegetable oil. For an earthy and nutty Asian taste, go for sesame oil.
- Light soy sauce: Light soy sauce brings salty and umami flavors to the marinade. You can swap light soy sauce with dark soy sauce, tamari, liquid aminos, coconut aminos, or gluten-free soy sauce.
- Oyster sauce: Add a sweet and savory taste with oyster sauce. This gives the beef strips a hint of brininess and caramel-like taste. Its taste resembles a mix of soy sauce and barbecue sauce. You can alternate oyster sauce with hoisin sauce, teriyaki sauce, kecap manis, Worcestershire sauce with soy sauce and sugar, oyster-flavored sauce, or fish sauce. However, these alternatives may not give the same deep and sweet taste as oyster sauce.
- Black pepper powder: Use black pepper powder for extra heat. Moreover, it adds a woody and piney taste. The best substitute for black pepper powder is white pepper. However, white pepper powder only gives mild heat and imparts a musty and earthy taste. You can use pepper powder or freshly cracked peppers.
Stir-Fry Ingredients
- Spaghetti: Use any type of spaghetti noodles. Although I have my own instructions on how to cook spaghetti noodles, it is best to cook this according to the packaging instructions. Don’t forget to add salt and oil as you boil the noodles. Moreover, make sure not to overcook the noodles or they will turn soggy or mushy. Mushy noodles will be unappetizing in texture and won’t be able to absorb the sauce very well. Moreover, it is also worth noting that cooked noodles should be rinsed with cold water after boiling to prevent it from further cooking. You don’t want it to cook even further since these are to be stir-fried later on. Otherwise, the noodles will be overcooked and become mushy the more you cook them. On the contrary, undercooked noodles are also not ideal since these will give you noodles with a hard center. You want to achieve an al dente pasta texture, it is firm, a bit chewy, and not too soft.
- Sliced onions: Use small or medium onions. You can use white, yellow, or red onions. However, each type of onion will give a slight difference in taste. These are also cut into strips and are cooked during the stir-frying step.
- Bell peppers: Use red, yellow, or green bell peppers. Cut these into long thin strips for the stir-frying steps. Yellow and red peppers add sweetness, while green peppers are more bitter and grassier. Nevertheless, any type of bell pepper adds a pop of color and a delightful crunch.
Spaghetti Sauce
- Soy sauce: For the sauce, I used both light soy sauce and dark soy sauce. Light soy sauce makes the sauce umami, while dark soy sauce gives its deep color, thickness, and a hint of sweetness.
- Oyster sauce: Add a depth of flavor to the sauce with oyster sauce. You can substitute oyster sauce with hoisin sauce, teriyaki sauce, kecap manis, Worcestershire sauce with soy sauce and sugar, oyster-flavored sauce, or fish sauce.
- Cornstarch: The best way to make the sauce thick and creamy is by adding cornstarch. If you don’t have cornstarch, use tapioca flour or potato starch. For 1 tbsp of cornstarch, substitute it with 2 tbsp of tapioca flour or 1 tbsp of potato starch.
- Pepper powder: Use black or white pepper powder to add extra heat for the sauce.
- Optional Ingredients: Make the sauce garlicky and pungent with minced garlic and a hint of onion taste withchopped green onions. You can also add a warming and peppery kick with ginger slices or hot and spicy with red chili. Use your leftover vegetables for more fiber and nutrients, such as carrots, mushrooms, bean sprouts, and cabbages. If you want to add a nutty or Asian taste, add a dash of sesame oil and Chinese Five Spice Powder.
Prepare These Ingredients And Kitchen Tools
All you need are a mixing bowl for marinating, a knife for chopping, a pot for boiling, and a pan for stir-frying. Use your preferred serving plate to serve the dish. The ingredients to prepare are:
- 100g Beef strips (adjust the amount accordingly)
- 1 tsp olive oil
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- A dash of black pepper powder
- 50g onion
- 2 bell peppers (green, red, or yellow)
- 300g spaghetti
- Salt (to taste)
- Spaghetti sauce:
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp starch
- 1 tbsp black pepper powder
- 1/2 bowl of water
Follow This Step-By-Step Instructions
The main steps to remember are cutting the ingredients into strips, preparing the marinade, boiling the spaghetti, and preparing the sauce. You can follow the steps with my Instagram or TikTok tutorial videos. If you have tips and suggestions to share, please leave a comment in the comments section!
- Clean and cut the beef into thin strips.
- Season the beef strips with olive oil, light soy sauce, oyster sauce, and black pepper powder. Mix well and marinate for 15 minutes.
- Cut the onion and bell pepper into strips.
- Prepare a pot with water and bring to a boil.
- Once it boils, cook the spaghetti and add a small amount of olive oil and salt.
- Cook the spaghetti for 10 minutes and rinse with cold water afterward. Drain the water and set aside. Alternatively, cook the spaghetti according to the packaging instructions. Sometimes, I like to sample a small portion of the spaghetti to check its consistency after the 10-minute cooking time.
- Prepare the sauce: mix light soy sauce, dark soy sauce, oyster sauce, starch, black pepper powder, and half a bowl of water.
- Heat a pan with oil and stir-fry the marinated beef until it turns slightly brown.
- Add chopped onions and bell peppers and continue stir-frying.
- Mix in the cooked spaghetti.
- Mix the sauce once more and drizzle it on top of the spaghetti. It is important to mix the sauce again since the starch tends to settle at the bottom.
- Stir-fry and gently mix until the sauce thickens.
- Adjust according to taste and sprinkle some black pepper powder if desired.
Stir Fried Spaghetti Noodles With Soy Sauce
This spaghetti Chinese recipe is a must-try especially if you have extra spaghetti noodles or can't seem to find Asian noodles for your Asian dish. It is a fusion of your typical Italian spaghetti with a touch of Chinese using marinated beef, cooked spaghetti, and lots of seasonings and sauce. You can finish this dish in less than 30 minutes and make it meaty or all-veggie!
Ingredients
- 100 g Beef strips adjust the amount accordingly
- 1 tsp olive oil
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- A dash of black pepper powder
- 1 small onion
- 2 bell peppers green, red, or yellow
- 300 g spaghetti
- Salt to taste
Spaghetti sauce:
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp starch
- 1 tbsp black pepper powder
- 1/2 bowl of water
Instructions
- Clean and cut the beef into thin strips.
- Season the beef strips with olive oil, light soy sauce, oyster sauce, and black pepper powder. Mix well and marinate for 15 minutes.
- Cut the onion and bell pepper into strips.
- Prepare a pot with water and bring to a boil.
- Once it boils, cook the spaghetti and add a small amount of olive oil and salt.
- Cook the spaghetti for 10 minutes and rinse with cold water afterward. Drain the water and set aside. Alternatively, cook the spaghetti according to the packaging instructions. Sometimes, I like to sample a small portion of the spaghetti to check its consistency after the 10-minute cooking time.
- Prepare the sauce: mix light soy sauce, dark soy sauce, oyster sauce, starch, black pepper powder, and half a bowl of water.
- Heat a pan with oil and stir-fry the marinated beef until it turns slightly brown.
- Add chopped onions and bell peppers and continue stir-frying.
- Mix in the cooked spaghetti.
- Mix the sauce once more and drizzle it on top of the spaghetti. It is important to mix the sauce again since the starch tends to settle at the bottom.
- Stir-fry and gently mix until the sauce thickens.
- Adjust according to taste and sprinkle some black pepper powder if desired.
Nutrition
Calories: 803kcalCarbohydrates: 130gProtein: 34gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 2291mgPotassium: 901mgFiber: 9gSugar: 11gVitamin A: 4767IUVitamin C: 156mgCalcium: 65mgIron: 5mg
Tried this recipe?Let us know how it was!
