Soy-Miso Beef & Vegetable Ramen with Garlic-Lime Peanuts

• servings: 2 servings
• total time: 30 minutes

Ingredients

10 oz Ground Beef

½ lb Fresh Ramen Noodles (Previously Frozen)

1 Bell Pepper

10 oz Baby Bok Choy

1 Lime

1 clove Garlic

3 Tbsps Asian-Style Sautéed Aromatics

3 Tbsps Soy-Miso Sauce

1 Tbsp Sambal Oelek

3 Tbsps Roasted Peanuts

Directions

1 Prepare the ingredients & make the sauce Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the peanuts. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, whisk together the soy-miso sauce, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Make the garlic-lime peanuts In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add as much of the garlic paste as you'd like. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Reduce the heat to low and add the chopped peanuts. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are lightly browned. Add the lime zest; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are coated. Transfer to a paper towel-lined plate. Rinse and wipe out the pan.

3 Cook the vegetables In the same pan, heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Cook the noodles Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

5 Cook the beef & serve your dish In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and cooked through and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef, vegetables, and sauce over the cooked noodles. Garnish with the garlic-lime peanuts. Serve the remaining lime wedges on the side. Enjoy!

1 Prepare the ingredients & make the sauce Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the peanuts. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, whisk together the soy-miso sauce, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Make the garlic-lime peanuts In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add as much of the garlic paste as you'd like. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Reduce the heat to low and add the chopped peanuts. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are lightly browned. Add the lime zest; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the peanuts are coated. Transfer to a paper towel-lined plate. Rinse and wipe out the pan.

3 Cook the vegetables In the same pan, heat the sautéed aromatics on medium-high until hot. Add the chopped bok choy and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Cook the noodles Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

5 Cook the beef & serve your dish In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and cooked through and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef, vegetables, and sauce over the cooked noodles. Garnish with the garlic-lime peanuts. Serve the remaining lime wedges on the side. Enjoy!

Nutrition

• Calories: 990