Description
These gluten-free peanut beef noodles are made with a simple 4-ingredient peanut sauce and rice noodles for an easy, high-protein dinner in under 20 minutes.
Ingredients
Units
Scale
- 1 lb. ground beef (I like to use 90% - but 85% works great too)
- 1/4 cup (or around 1/4 of) yellow onion, small diced
- 4 garlic cloves, minced
- 1 teaspoon tapioca powder
- 2 tablespoon soy sauce or liquid aminos
- 2 tablespoons brown sugar
- 2-3 red lunchbox peppers or 1/2 of a red bell pepper, small diced
- 5 oz. wide rice noodles (I like these best), cooked according to package instructions - quickly rinsed with cold water to stop them from cooking further
- 1 scallions, thinly sliced
Quick Blender Peanut Sauce
- 1/2 cup peanut butter
- 1 garlic clove
- 1 tablespoon sesame oil
- 1/4 cup soy sauce or liquid aminos
- 1/4-1/3 cup hot water
Instructions
- Cook the ground beef and onion in a skillet over high heat. Break the meat up as it cooks so that it’s in very small pieces. When the meat is almost finished cooking, add in the minced garlic. Cook until all the meat is no longer pink. Turn the heat off and drain any fat from the pan.
- Stir in the tapioca powder, soy sauce and brown sugar. Sprinkle the red pepper dices on top.
- In a large mixing bowl, add the cooked noodles and 3/4 of the peanut sauce. Toss with tongs so the noodles are coated.
- To serve, you can either mix the beef in with the noodles or serve it on the side. Serve additional sauce on the side. Garnish with sliced scallions.
Notes
Be sure to drain any fat out of the pan after you cook the ground beef.
I like to cook the gluten free rice noodles while the ground beef is cooking – make sure to run cold water through the noodles quickly to stop them from cooking further.
While the noodles and beef are cooking you can blend the quick peanut sauce in the blender so its ready to go when everything is finished cooking.
- Cook Time: 10
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Chinese