• Katherine Arthurs

Mongolian Beef with Thai Peanut Rice Noodles

I've been looking at new ways to use ground beef. I mean, a burger and meatballs are always good BUT I need to change things up. AND I'm sure you do too!

Ground beef cooks up super fast - add an amazing sauce and its even more delicious. And add noodles and it's a meal. This meal is full of flavor - I love using coconut aminos and soy sauce together - sweet and salty wins again. The tahini adds the perfect sauce to the noodles - use peanut butter if you want to. Mint, hot sauce and crunchy peanuts lend such a great finish to the dish.

I love the layers of flavors in this dish. Try it, you will too! It's my new way of using ground beef.

Mongolian Beef with Thai Peanut Rice Noodles

1 teaspoon sesame oil

1 1/2 pounds lean ground beef (I used Five Marys Farms in this recipe)

1 heaping tablespoon tapioca powder

1/2 teaspoon salt

Mongolian Sauce: Combine all ingredients in a small bowl

4 tablespoons coconut aminos

1 tablespoon honey

2 tablespoons soy sauce

2 garlic cloves, chopped

1 tablespoon fresh ginger, chopped

2 scallions, chopped

2 tablespoons tahini

1/4 cup roasted peanuts, chopped

1 sweet red pepper, sliced

2 carrots, peeled

1 package rice noodles, cook according to the package

1 bunch fresh mint, roughly chopped or leave whole

Hot sauce

Using a heavy duty pan or wok, heat the sesame oil over high heat. Combine the ground beef, tapioca powder and salt together. Once the pan is heated, add the beef and cook until all is browned and cooked through. Turn the heat off and add the mongolian sauce to the beef - mix to combine.

Immediately after the rice noodles are cooked and drained back into the cooking pot -add the tahini, peanuts, red pepper and carrots - toss to combine.

Serve with the noodle mixture first, then add the ground beef - ladle any sauce at the bottom of the pan. garnish with fresh mint and hot sauce (if desired).


**Tip- add the peeled carrot ribbons to the rice noodle water during the last 1 minute of cooking time. Drain together and serve. It takes the fresh taste out of the carrots and turns them into more noodles and it incorporates more into the meal.

**Flank, Skirt or Flat Iron steak can be used in this recipe too - just cut super thin and cook on high until the edges are browned and the meat is JUST cooked through.

**Don't be intimidated by the ingredients list. I recommend having all these stables in your pantry going forward. So good!

If you make this, let me know. I'd love to hear what you think about it!