Description
A simple new way to cook ground beef – the sauce is dip worthy.
Ingredients
Scale
- 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
Instructions
- 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).
Enjoy!
Notes
- 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!
- Prep Time: 5
- Cook Time: 20
- Category: beef
- Method: stove-top