Beef Rice Noodle Bowls
with Carrots, Cucumber, and Peanut Sauce
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 everyone at your table 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Persian Cucumber
2 tablespoon
White Wine Vinegar
2 clove
Garlic
1 unit
Scallions
1 unit
Lime
10 ounce
Beef Stir-Fry
½ teaspoon
Thai Seasoning Blend
1 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2.3 ounce
Peanut Butter
(Contains Peanuts)
4 ounce
Rice Noodles
2 ounce
Shredded Carrots
¼ ounce
Cilantro
1 teaspoon
Sriracha
Not included in your delivery
4 teaspoon
Sugar
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice cucumber. Toss with 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.
Pat beef dry with a paper towel. In a medium bowl, combine beef, ½ tsp Thai seasoning, half the garlic, 1½ tsp soy sauce, and 1½ tsp sugar (we sent more seasoning and soy sauce). Season with salt and pepper.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 15-18 minutes. Drain, then rinse under cold water until cool to the touch. Toss thoroughly to remove excess moisture and set aside.
Heat a drizzle of 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. 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.
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.
Remove cucumber from vinegar. Arrange beef, cucumber, and half the 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.
