Categories: Asian
Ingredients
- 3 Persian Cucumber
- 4 clove Garlic
- 2 Scallions
- 2 Lime
- 20 ounce Beef Stir-Fry
- 1 teaspoon Thai Seasoning Blend
- 2 tablespoon Soy Sauce
- 8 ounce Vermicelli
- 4.6 ounce Peanut Butter
- 4 ounce Shredded Carrots
- 1/2 ounce Cilantro
- 2 teaspoon Sriracha
- 4 teaspoon Vegetable Oil*
- 7 teaspoon Sugar*
- Salt
- Pepper
Directions
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Wash and dry all produce. Bring a large pot of salted water to a boil. Slice cucumbers into thin rounds. Mince garlic. Trim, then thinly slice scallions. Halve limes. Cut one into wedges.
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Pat beef dry with a paper towel. In a medium bowl, combine beef, Thai seasoning, half the garlic, 1 TBSP sugar, and 1 TBSP soy sauce (we sent more). Season with salt and pepper.
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Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook, tossing occasionally, until browned, 4-5 minutes. Remove from pan and set aside.
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Once water is boiling, add noodles to pot. Remove from heat. Let stand until noodles are al dente, 3-4 minutes. Drain.
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Wash out pan used for beef and return to stove over medium heat. Add a large drizzle of oil, remaining garlic, and scallions. Cook, tossing, until fragrant, about 1 minute. Reduce heat to low and stir in peanut butter. Once combined, slowly whisk in ½ cup water, then stir in remaining soy sauce, 4 tsp sugar, and juice from two lime halves. Taste and add more lime juice, if desired.
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Divide noodles between bowls. Arrange beef, carrots, and cucumbers on top of noodles, keeping each in its own section. Drizzle peanut sauce over beef. Tear cilantro leaves from stems and scatter over top. Drizzle sriracha over the adults’ bowls (to taste). Serve with lime wedges on the side for squeezing over.