Ingredients

The following ingredients have 4 Servings
  • 8 oz stir-fry rice noodles
  • 1/3 cup crunchy peanut butter
  • 2 tablespoons soy sauce
  • 2 teaspoons grated peeled ginger
  • 1 pound ground beef
  • 1 tablespoon vegetable oil
  • 3 shallots, thinly sliced
  • 9 oz broccoli slaw
  • 1 teaspoon Sriracha, plus more for serving
  • cilantro, peanuts and lime wedges, for serving

Instruction

  • Place the rice noodles in a large bowl and cover with very hot tap water. Cover the bowl and let the noodles soak for 20-25 minutes. Reserve 1/2 cup of the water, then drain the noodles.
  • Meanwhile, in a large bowl, mix together the peanut butter, soy sauce and ginger. Add the beef and season with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix to combine.
  • Heat the 1 tablespoon of oil in a large skillet over medium-high. Add the shallots and cook until softened, 3-4 minutes. Stir in the broccoli slaw and continue to cook until it starts wilting, about 3 more minutes. Transfer the vegetables to a bowl or a plate.
  • Return the skillet to the heat and add the beef mixture. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes.
  • Return the vegetables to the skillet with the beef. Add the noodles, the reserved water and 1 teaspoon of Sriracha. Cook, tossing gently to combine, until heated through, a few more minutes.
  • Top each serving with cilantro, peanuts, Sriracha and serve with lime wedges.