Beef Rice Noodle Bowls with Carrots, Cucumber, and Peanut Sauce

🥘 Ingredients

• Thai seasoning blend (divided)
  1 tsp
• beef stir-fry
  20 oz
• cilantro
  ½ oz
• garlic
  4 clove
• lime
  2 unit
• paper towel
• peanut butter
  4.6 oz
• pepper
• persian cucumber
  3 unit
• rice noodles
  8 oz
• salt
• scallions
  2 unit
• shredded carrots
  4 oz
• soy sauce (divided)
  2 tbsp
• sriracha (to taste)
  2 tsp
• sugar (divided)
  2.667 tbsp
• vegetable oil
  2 tbsp
• water
• white wine vinegar
  4 tbsp

🍳 Cookware

• large pot
• small bowl
• medium bowl
• strainer
• large pan
• small bowl
• bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of water to a boil with salt . Thinly slice persian cucumber . Toss with white wine vinegar , ½ tsp sugar , and a pinch of salt in a small bowl and set aside to marinate. Mince garlic . Trim, then thinly slice scallions , keeping greens and whites separate. Halve lime ; cut one half into wedges.

   water, salt, persian cucumber: 3 unit, white wine vinegar: 4 tbsp, sugar: 2.667 tbsp (divided), garlic: 4 clove, scallions: 2 unit, lime: 2 unit
2. 

   2

   Pat beef stir-fry dry with a paper towel . In a medium bowl , combine the beef, ½ tsp Thai seasoning blend , half the garlic, 1½ tsp soy sauce , and 1½ tsp sugar (we sent more seasoning and soy sauce). Season with salt and pepper .

   beef stir-fry: 20 oz, paper towel, Thai seasoning blend: 1 tsp (divided), soy sauce: 2 tbsp (divided), pepper
3. 

   3

   Once water is boiling, add rice noodles to the pot. Cook, stirring occasionally, until al dente, 15-18 minutes ( ⏱️ 15 minutes - ⏱️ 18 minutes ). Drain in a strainer , then rinse under cold water until cool to the touch. Toss thoroughly to remove excess moisture and set aside.

   rice noodles: 8 oz
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add beef and cook, tossing occasionally, until browned and cooked to desired doneness, 4-5 minutes ( ⏱️ 4 minutes - ⏱️ 5 minutes ). Remove from pan and set aside. Wash out pan and return to stove over medium heat. Add a large drizzle of oil, remaining garlic, and scallion whites to pan. Cook, tossing, until fragrant, about 1 minute ( ⏱️ 1 minute ).

   vegetable oil: 2 tbsp
5. 

   5

   Reduce heat to low and stir in peanut butter . Once combined, slowly whisk in ½ cup warm water, then stir in remaining soy sauce, 3 tsp sugar, and juice from lime half. Taste and add more lime juice, if desired. Transfer half the sauce to another small bowl , then add drained and rinsed noodles to pan and toss to coat in the rest of the sauce. Divide noodles between bowl .

   peanut butter: 4.6 oz
6. 

   6

   Remove cucumber from vinegar. Arrange beef, cucumber, and half the shredded carrots on top (use the rest of the carrots as you like). Drizzle remaining peanut sauce over beef. Tear cilantro leaves from stems and scatter over. Sprinkle with scallion greens. Drizzle with sriracha . Serve with lime wedges on the side.

   shredded carrots: 4 oz, cilantro: ½ oz, sriracha: 2 tsp (to taste)