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Close-up of glossy caramelized beef and peanut noodles lifted with chopsticks, served in a black bowl with lime wedges.
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Caramelized Beef and Peanut Noodles

Caramelized Beef and Peanut Noodles with ground beef cooked until dark and sticky, tossed with lo mein noodles in a glossy peanut sauce made with soy sauce, peanut butter, sesame oil, and sriracha. Ready in 30 minutes and better than takeout.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 795kcal
Author: Joanna Cismaru

Ingredients

For the sauce

  • ⅓ cup soy sauce low sodium
  • 3 tablespoons brown sugar
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fish sauce

For the noodles

  • 10 ounces lo mein noodles
  • 1 pound ground beef
  • 1 tablespoon vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 green onions sliced
  • ⅓ cup roasted peanuts chopped
  • ¼ cup fresh cilantro chopped
  • 1 lime cut into wedges
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Instructions

  • Cook the 10 ounces noodles according to the package directions. Drain, then toss with a splash of oil so they do not clump while you cook the beef.
    Two-panel overhead view showing lo mein noodles boiling in water, then lifted from the pot with kitchen tongs.
  • In a small bowl, whisk together the ⅓ cup soy sauce, 3 tablespoons brown sugar, 3 tablespoons peanut butter, 2 tablespoons rice vinegar, 1 tablespoon sriracha, 1 tablespoon sesame oil, and 1 tablespoon fish sauce until smooth.
    Two-panel overhead view of peanut sauce ingredients in a glass bowl, then whisked together until smooth and evenly combined.
  • Heat the 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add the 1 pound ground beef and cook, breaking it up, until browned. Then leave it alone for a minute or two so the bottom crisps and caramelizes. That dark, sticky crust is the whole point, so do not rush it.
    Two-panel overhead view showing ground beef browning in a black wok, followed by deeply caramelized, crisp beef crumbles.
  • Add the 4 cloves minced garlic and 1 tablespoon grated ginger and cook for 1 minute, until fragrant.
    Two-panel overhead view showing minced garlic and grated ginger added to browned ground beef, then cooked together until fragrant.
  • Pour in the sauce and let it bubble and reduce for 2 to 3 minutes, stirring, until it turns glossy and sticky and coats the beef.
    Two-panel overhead view of prepared sauce being poured over browned ground beef, then simmering together inside a black wok.
  • Add the cooked noodles and toss until every strand is coated in the sauce.
    Two-panel overhead view showing cooked noodles added to saucy caramelized beef, then thoroughly tossed together in a black wok.
  • Stir in most of the sliced green onions and chopped peanuts, saving some for the top.
    Two-panel overhead view of beef noodles topped with green onions and peanuts, then tossed together in a black wok.
  • Serve topped with the remaining green onions, peanuts, ¼ cup cilantro, and lime wedges.

Notes

  1. The caramelization step: After the beef is browned, stop stirring and leave it undisturbed for 1 to 2 minutes. Let the bottom develop a dark sticky crust before moving on. This is where most of the flavor comes from and it's worth the extra 2 minutes.
  2. Toss the noodles with oil: Right after draining, toss with a small splash of oil. Takes 10 seconds and prevents them from clumping into a noodle brick while you cook the beef.
  3. Fish sauce: It smells alarming in the bottle but doesn't make the dish taste fishy. It adds deep savory umami that makes everything taste more complex. Extra soy sauce is the best substitute if needed.
  4. Peanut butter: Creamy not chunky so the sauce stays smooth and coats the noodles evenly.
  5. Sesame oil: Goes into the sauce not the pan. It's there for flavor not for cooking and has a low smoke point.
  6. Sriracha: Start with 1 tablespoon and adjust to taste. This is very much a to taste ingredient.
  7. Squeeze the lime: Every time. The acidity cuts through the richness of the peanut butter and makes everything taste brighter and more balanced.
  8. Serve immediately: Noodles absorb the sauce as they sit and the dish gets thicker and drier over time. Eat it hot and fresh.
  9. Leftovers: Add a splash of water or broth when reheating to loosen everything back up. Reheats well in a skillet over medium heat.
  10. Lo mein substitutes: Egg noodles are the best substitute. Spaghetti works in a pinch. Udon noodles are excellent if you want something chewier.
  11. Ground pork: My favorite swap for the beef. Slightly sweeter flavor that works beautifully with the peanut sauce.

Nutrition

Serving: 1serving | Calories: 795kcal | Carbohydrates: 69g | Protein: 35g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1605mg | Potassium: 639mg | Fiber: 4g | Sugar: 11g | Vitamin A: 172IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 3mg
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