In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add 1 pound of ground beef and cook for 5-7 minutes until browned.

Stir in 1 tablespoon of grated ginger and 3 tablespoons of low-sodium soy sauce and sauté for 10-15 seconds.

Add 1 cup of water and 1 teaspoon of white pepper, cover, and simmer for 10 minutes.

Bring a separate pot of water to boil, add 8 ounces of vermicelli, and cook for 4 minutes until al dente. Drain and rinse.

Mix 1 tablespoon of corn flour with 2 tablespoons of water until smooth, then gradually add to the beef sauce stirring continuously for 2-3 minutes.

Toss the cooked vermicelli with the thickened beef sauce, garnish with spring onions, and serve with optional dark vinegar and chili oil.