Beef Rice Noodle Bowls

🥘 Ingredients

• beef stir-fry
  8 oz
• cilantro
  ¼ cup
• garlic
  2 cloves
• lime
  1
• peanut butter
  2 tbsp
• persian cucumber
  1
• rice noodles
  4 oz
• salt
  1 tsp
• scallions
  2
• shredded carrots
  1 c
• soy sauce
  1 tbsp
• sriracha
  1 tsp
• sugar
  5 tsp
• thai seasoning blend
  1 tsp
• vegetable oil
  2 tbsp
• water
  ½ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

• large pot
• small bowl
• bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. 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 half the garlic . Trim, then thinly slice scallions , keeping greens and whites separate. Halve lime ; cut one half into wedges.

   persian cucumber: 1, white wine vinegar: 1 tbsp, sugar: 5 tsp, salt: 1 tsp, garlic: 2 cloves, scallions: 2, lime: 1
2. 

   2

   Pat beef stir-fry dry with a paper towel. In a bowl , combine beef, ½ tsp thai seasoning blend , remaining minced garlic, 1½ tsp soy sauce , and 1½ tsp sugar. Season with salt and pepper.

   beef stir-fry: 8 oz, thai seasoning blend: 1 tsp, soy sauce: 1 tbsp
3. 

   3

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

   rice noodles: 4 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 minutes to ⏱️ 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 ⏱️ 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 bowls.

   peanut butter: 2 tbsp, water: ½ cup
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 to taste. Serve with lime wedges on the side.

   shredded carrots: 1 c, cilantro: ¼ cup, sriracha: 1 tsp