The Pioneer Woman Tasty Kitchen
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Spicy Asian Beef and Noodles

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Level: Intermediate

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Description

I like to have the noodles soaked and the veggies chopped ahead of time so I can throw this tasty dish together quickly on busy weeknights. Feel free to dial back heat. Also, don’t be afraid of the peanut butter. I made it 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 this recipe and says she can’t taste the peanut butter.

Ingredients

  • 2 Tablespoons Peanut (or Canola) Oil
  • ½ teaspoons Crushed Red Pepper Flakes
  • 3 teaspoons Freshly Grated Ginger
  • 3 cloves Garlic, Minced
  • 4 whole Scallions, Sliced (reserve Green Tops For Garnish)
  • 1 pound Ground Beef
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Ground Black Pepper
  • 1 cup Beef Broth
  • 2 Tablespoons Soy Sauce
  • ¼ cups Creamy Peanut Butter
  • ½ cups Red Or Yellow Bell Pepper, Cut Into Matchsticks
  • ½ cups Carrots, Cut Into Matchsticks
  • 8 ounces, weight Rice Noodles, Cooked
  • Chopped Peanuts Or Sesame Seeds, For Garnish (optional)

Preparation

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.

Recipe adapted from Laura’s Lean Beef.

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