I've never seen an Asian-style recipe call for ground beef before, but in this case it totally works. I like to have the noodles soaked and the veggies chopped ahead of time so I can throw the dish together quickly on a busy weeknight. Feel free to dial back the red pepper flakes if you don't like a lot of spice. Also, don't be afraid of the peanut butter. I made the recipe 3 times before my peanut butter-hating daughter found out, and that's only because I carelessly left the dirty measuring cup in the sink. She loves the recipe and admitted that she couldn't taste the peanut butter at all.
Spicy Asian Beef and Noodles
- 2 tablespoons peanut or canola oil
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves minced garlic
- 3 teaspoons freshly grated ginger
- 4 scallions, sliced (reserve green tops for garnish)
- 1 pound ground beef
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1/4 cup creamy peanut butter
- 1/2 cup red or yellow bell pepper matchsticks
- 1/2 cup carrot matchsticks
- reserved green scallion tops, sliced
- 8 ounce softened rice noodles
- Optional garnish: chopped peanuts and/or toasted sesame seeds
- In a large skillet over medium-high heat, saute oil, crushed red pepper flakes, garlic, ginger, and sliced scallions (whites) for about a minute.
- Add the ground beef, sprinkle with salt and pepper.
- Cook for about 5 minutes, or until beef is browned.
- Add beef broth, soy sauce, and peanut butter; stir until combined.
- Add bell peppers and carrots and saute until tender; 6-8 minutes.
- Pour mixture over a bed of noodles.
- Garnish with green scallion tops and optional chopped peanuts and sesame seeds if desired.
adapted from Laura's Lean Beef