Caramelized Beef and Peanut Noodles
Ingredients
- 1 lb. ground beef
- 1 tablespoon avocado oil
- 2 teaspoons cornstarch
- 1/3 cup teriyaki sauce (I used Bachan’s)
- 1 clove garlic, grated
- ⅓ cup peanut butter
- ⅓ cup soy sauce
- 1/4 cup warm water
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1-2 tablespoons sugar
- 1 tablespoon chili garlic sauce
- 5 green onions, thinly sliced (green saved for garnish)
- 2-3 cups sliced stir-fry veggies (I like red bell pepper, spinach, and basil leaves)
- 6-ounce package stir-fry egg noodles (I use the Wel-Pac chow mein stir fry noodles)
- Black pepper for serving
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Instructions
- Blend the sauce until smooth and creamy.
- Heat avocado oil in a pan over high heat; add 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 quickly stir fry for 15-30 seconds. Then add garlic and teriyaki for a minute or so; it will sizzle and start to caramelize, plus it’ll smell amazing. Remove from pan, set aside and cover or place in a 350 degree oven to keep it warm.
- In the same pan, sauté the white parts of the green onions and the veggies (adding more oil as needed).
- Boil noodles for 3 minutes or according to package directions; rinse with cold water to prevent stickiness.
- Add cooked noodles and most of the peanut sauce to the veggies in the skillet; toss to combine for 1-2 minutes (you’ll want to serve immediately while it’s still hot and silky).
- Plate noodles; add a scoop of beef on top. Garnish with green onions and lots of black pepper, and drizzle with remaining peanut sauce if you want!
Source
Original recipe: View Original
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