Caramelized Beef and Peanut 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!
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 — sliced1 ea
- spinach30 g
- stir-fry egg noodles170 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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
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
- 170 g Rice noodles instead of stir-fry egg noodles
Cook the rice noodles per the packet and rinse them well; everything else is unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- 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