Caramelized Beef and Peanut Noodles

Name: Caramelized Beef and Peanut Noodles
Total time: 40 min
Yield: 4 servings
Ingredients: 450 g ground beef; 15 ml avocado oil; 5.2 g cornstarch; 80 ml teriyaki sauce; 1 ea garlic clove; 85 g peanut butter; 80 ml soy sauce; 30 ml rice vinegar; 30 ml sesame oil; 13 g sugar; 15 g chili garlic sauce; 5 ea green onions; 1 ea red bell pepper; 30 g spinach; 170 g stir-fry egg noodles

Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com

Caramelized ground beef atop a tangle of creamy peanut noodles and veggies! The best weeknight dinner!

Serves 4 40 min 39.2g proteinKid-friendly

Dairy freeBeefAsian

Ingredients

ground beef450 g
avocado oil15 ml
cornstarch — 2 tsp5.2 g
teriyaki sauce80 ml
garlic clove — grated1 ea
peanut butter85 g
soy sauce80 ml
rice vinegar30 ml
sesame oil30 ml
sugar13 g
chili garlic sauce15 g
green onions — thinly sliced5 ea
red bell pepper

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Pescatarian
Caramelized Prawn and Peanut Noodles
- 600 g Prawns instead of ground beef
Toss the prawns in the cornstarch and stir-fry them for 2 to 3 minutes until just pink before adding the garlic and teriyaki; they need far less time than beef.
Vegetarian
Caramelized Plant-Based Mince and Peanut Noodles
- 450 g Plant-based mince instead of ground beef
Plant-based mince browns faster than beef and releases no fat, so add a little more oil and cook it for 4 to 5 minutes before the cornstarch and teriyaki.
Vegan
Caramelized Plant-Based Mince and Peanut Noodles
- 450 g Plant-based mince instead of ground beef
- 170 g Rice noodles instead of stir-fry egg noodles
Plant-based mince browns faster than beef and releases no fat, so add a little more oil and cook it for 4 to 5 minutes before the cornstarch and teriyaki. Soak or boil the rice noodles per the packet instead of the egg noodles.
Gluten-free
- 80 ml Gluten-free teriyaki sauce instead of teriyaki sauce
- 80 ml Tamari instead of soy sauce

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ground beef · 450 g
avocado oil · 15 ml
cornstarch · 5.2 g
teriyaki sauce · 80 ml
garlic clove · 1 item
peanut butter · 85 g
soy sauce · 80 ml
rice vinegar · 30 ml
sesame oil · 30 ml
sugar · 13 g
chili garlic sauce · 15 g
green onions · 5 items
red bell pepper · 1 item
spinach · 30 g
stir-fry egg noodles · 170 g

Method

Make the peanut sauce: blend the peanut butter, soy sauce, 60 ml (1/4 cup) warm water, rice vinegar, sesame oil, sugar and chili garlic sauce until smooth and creamy.
Heat the avocado oil in a pan over high heat; add the ground beef and leave undisturbed for several minutes to get some browned spots. Break apart with a wooden spoon into small pieces.
Add the cornstarch and stir fry for 15-30 seconds. Add the garlic and teriyaki sauce for a minute or so; it will sizzle and start to caramelise. Remove from the pan and keep warm (covered, or in a 350°F / 175°C oven).
In the same pan, sauté the white parts of the green onions with the bell pepper and spinach (and a few basil leaves if you have them), adding more oil as needed.
Boil the noodles for 3 minutes or according to the package directions; rinse with cold water to prevent sticking.
Add the noodles and most of the peanut sauce to the veggies in the skillet and toss for 1-2 minutes. Serve immediately while hot and silky.
Plate the noodles and add a scoop of beef on top. Garnish with the green onion tops and lots of black pepper, and drizzle with the remaining peanut sauce.