Thai Beef with Carrot Noodles and Sriracha Peanut Sauce

Thai Beef with Carrot Noodles and Sriracha Peanut Sauce
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  1. 20 oz Ground Beef
  2. 4 Scallions
  3. 4 cloves Garlic
  4. 2 cubes Beef Stock Concentrate
  5. 12 oz Green Beans
  6. 4 Carrots
  7. 2 Tbs Sriracha
  8. 4 Tbs Peanut Butter
  9. 2 tsp Ground Coriander
  10. 1 oz Cilantro
  11. 2 tsp Soy Sauce
  12. 2 Tbs. Olive Oil*
  1. Prep the carrot noodles: peel the carrot. Using the peeler, shave the
  2. carrots into ribbons, rotating as necessary.
  3. Prep the remaining ingredients: trim and cut the green beans into
  4. 2-inch pieces. Thinly slice the garlic and scallions. Remove the
  5. leaves from the cilantro and finely chop the stems.
  6. Heat ½ tablespoon olive oil in a large pan over medium-high heat.
  7. Add the beef to the pan and cook, breaking up the meat into pieces, until
  8. browned and cooked through, 5-6 minutes. Season with salt, pepper,
  9. and the ground coriander. Set mixture aside.
  10. Heat another ½ tablespoon olive oil in the same pan over medium
  11. heat. Add the scallions to the pan and cook, tossing, 3-4 minutes, until
  12. softened. Add the garlic and cilantro stems to the pan and cook 30
  13. seconds, until fragrant. Season with salt and pepper.
  14. Cook the carrot noodles: add the carrot ribbons, green beans,
  15. stock concentrate, peanut butter, soy sauce, 1 cup water, and the
  16. sriracha (to taste) to the pan. Toss to combine thoroughly. Cook, tossing,
  17. until water has nearly evaporated and carrots and green beans are
  18. tender. Taste and season with salt and pepper.
  19. Return the beef to the pan and toss to combine. Cook for 1-2
  20. more minutes, until beef is warmed through and sauce has thickened.
  21. Divide the beef and carrot noodles between plates and garnish with
  22. the reserved cilantro leaves. Enjoy!
Tracie's Community Farm, LLC

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