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Szechuan Beef Ramen Stir-Fry
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Szechuan Beef Ramen Stir-Fry

Szechuan Beef Ramen Stir-Fry

with Carrot, Scallions & Peanuts

Peanut butter and jelly. Apples with peanut butter. Chocolate in peanut butter cups. There are some nutty pairings that just seem to work perfectly together. Pork and peanut butter may seem like an unlikely combo, but it steals the show tonight: Ground pork is simmered in a sweet and spicy peanut sauce, then draped over ramen noodles. That’s all garnished with scallions, chili flakes, and even more peanuts. We’d never call you nutty for licking this bowl clean.

Tags:
Spicy
Allergens:
Peanuts
Sesame
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 clove

Garlic

2 unit

Scallions

3 ounce

Carrot

½ ounce

Peanuts

(Contains Peanuts)

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

1 unit

Pork Ramen Stock Concentrate

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat, Sesame)

5 teaspoon

White Wine Vinegar

1.15 ounce

Peanut Butter

(Contains Peanuts)

1 teaspoon

Chili Flakes

10 ounce

Ground Beef

4.5 ounce

Ramen Noodles

(Contains Wheat)

Not included in your delivery

Salt

Pepper

1.5 teaspoon

Sugar

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories880 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate80 g
Sugar24 g
Dietary Fiber6 g
Protein38 g
Cholesterol115 mg
Sodium2130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Peeler
Grater
Small Bowl
Whisk
Large Pan
Strainer

Instructions

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.

Make Sauce
2

• In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar, and 1⁄3 cup water.)

Start Pork
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more.

Swap in beef or organic beef for pork.

Finish Pork
4

• Add garlic and scallion pieces to pan with pork; cook until fragrant, 1-2 minutes. • Stir in sauce; cook until reduced and thickened slightly, 1-2 minutes.

Cook Ramen & Stir-Fry
5

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. (This stops cooking and helps prevent sticky noodles.) • Add drained noodles, carrot, and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.

Serve
6

• Divide stir-fry between bowls. Top with sliced scallion greens, peanuts, and remaining chili flakes to taste. Serve.

Ground Beef is fully cooked when internal temperature reaches 160º.