Beef and Broccoli Peanut Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 65 milligrams
- Sodium
- 1010 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 5 grams
- Protein
- 31 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
8 ounces stir-fry rice noodles
1/3 cup crunchy peanut butter
2 tablespoons soy sauce
2 teaspoons grated peeled ginger
Kosher salt and freshly ground pepper
1 pound ground beef sirloin
2 tablespoons roasted peanut oil (or 1 tablespoon each sesame oil and vegetable oil)
3 large shallots, thinly sliced
1 9-ounce package broccoli slaw
1 teaspoon Sriracha, plus more for serving
1/2 cup chopped fresh cilantro
Lime wedges, for serving
Directions
- Put the noodles in a bowl; cover with warm water and soak at least 20 minutes. Meanwhile, whisk the peanut butter, soy sauce, ginger, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the beef and mix with a spoon to combine.
- Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the broccoli slaw and cook, stirring, until it starts wilting, about 3 minutes. Transfer the vegetables to a medium bowl. Heat the remaining 1 tablespoon peanut oil in the skillet, then add the beef mixture. Cook, stirring occasionally, until browned, about 7 minutes.
- Meanwhile, gently stir the noodles to separate. Reserve 1/2 cup soaking water, then drain the noodles. Return the vegetables to the skillet with the beef and stir to combine. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, until warmed through, about 4 minutes. Top each serving with the cilantro; serve with lime wedges and more Sriracha.