Caramelized Beef and Peanut Noodles

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

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

Directions

Peanut Sauce

Blend the sauce until smooth and creamy.

Cook Beef

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.

Caramelize the Beef

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.

Sauté Veggies

In the same pan, sauté the white parts of the green onions and the veggies (adding more oil as needed).

Cook Noodles

Boil noodles for 3 minutes or according to package directions; rinse with cold water to prevent stickiness.

Toss Together

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).

Finish

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!

Nutrition

• Calories: 605
• Total Fat: 27.6 g
• Saturated Fat: 5.8 g
• Trans Fat: 0.2 g
• Cholesterol: 102.6 mg
• Sodium: 1251.1 mg
• Total Carbohydrate: 51.3 g
• Dietary Fiber: 4.5 g
• Total Sugars: 14.2 g
• Protein: 39.2 g