Description
Tender caramelized beef and chewy noodles are tossed in a savory-sweet peanut sauce with fresh lime and ginger, creating a quick and flavorful weeknight dinner.
Ingredients
Scale
- 8 oz (225 g) dried rice noodles or ramen noodles
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/4 cup creamy peanut butter
- 1/4 cup hot water
- 2 green onions, sliced
- 1/4 cup chopped peanuts
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Cook the noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
- In a medium bowl, whisk together soy sauce, brown sugar, fish sauce, lime juice, grated ginger, and minced garlic. Add the sliced beef and toss to coat. Let marinate for 10 minutes.
- In a small bowl, whisk together peanut butter and hot water until smooth. Set aside.
- Heat a large skillet or wok over high heat. Add vegetable oil. Remove beef from marinade (reserve marinade) and sear in batches until well browned and caramelized, about 2-3 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Pour the reserved marinade into the skillet and bring to a simmer. Whisk in the peanut butter mixture. Cook for 1 minute until thickened slightly.
- Add the cooked noodles and caramelized beef to the skillet. Toss everything together until well coated and heated through, about 2 minutes.
- Serve immediately topped with sliced green onions, chopped peanuts, cilantro, and lime wedges.
Notes
For extra heat, add a teaspoon of sambal oelek or chili garlic sauce to the sauce. You can substitute chicken or tofu for the beef. Leftovers keep in the refrigerator for up to 2 days.
Nutrition
- Calories: 520
- Sugar: 12 g
- Fat: 24 g
- Carbohydrates: 52 g
- Protein: 32 g