We love trying new ingredients and experimenting with flavors, taking things beyond the ordinary from time to time. This veggie-packed beef noodle bowl is a great way to get your family to do the same. It features the delightful bounce of rice vermicelli, as well as the incredible aromatics of beef marinated in Thai-style seasonings. But the real reason that it’s a winner is the peanut butter sauce on top, which is nutty, savory, and truly eye- (or mouth-) opening.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Thai Seasoning Blend
Soy Sauce(ContainsSoy, Wheat)
Wash and dry all produce. Bring a large pot of salted water to a boil. Slice cucumbers into thin rounds. Mince garlic. Trim, then thinly slice scallions. Halve limes. Cut one into wedges.
Pat beef dry with a paper towel. In a medium bowl, combine beef, Thai seasoning, half the garlic, 1 TBSP sugar, and 1 TBSP soy sauce (we sent more). Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook, tossing occasionally, until browned, 4-5 minutes. Remove from pan and set aside.
Once water is boiling, add noodles to pot. Remove from heat. Let stand until noodles are al dente, 3-4 minutes. Drain.
Wash out pan used for beef and return to stove over medium heat. Add a large drizzle of oil, remaining garlic, and scallions. Cook, tossing, until fragrant, about 1 minute. Reduce heat to low and stir in peanut butter. Once combined, slowly whisk in ½ cup water, then stir in remaining soy sauce, 4 tsp sugar, and juice from two lime halves. Taste and add more lime juice, if desired.
Divide noodles between bowls. Arrange beef, carrots, and cucumbers on top of noodles, keeping each in its own section. Drizzle peanut sauce over beef. Tear cilantro leaves from stems and scatter over top. Drizzle sriracha over the adults’ bowls (to taste). Serve with lime wedges on the side for squeezing over.