Description
A quick weeknight solution delivering bold flavors with fresh vegetables, this dish is perfect for busy nights when you want something wholesome and tasty.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 pound ground beef
- ½ teaspoon salt
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- â…“ cup water
- 1 small crown of broccoli, cut into florets
- 1 bell pepper, thinly sliced
- 8-ounce package of rice noodles (or substitute rice)
- ½ cup sriracha
- 3 tablespoons coconut sugar
- 3 tablespoons honey
- ¼ cup tamari
- ¼ cup unseasoned rice vinegar
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Set a large stock pot of salted water to boil.
- Whisk the sauce ingredients together in a small bowl and set aside.
- Heat the avocado oil in a large skillet over medium heat until shimmering.
- Add the ground beef and cook, breaking it up until browned, about 5-7 minutes.
- Using a paper towel, remove most of the grease from the pan.
- Add onions and cook for 2-3 minutes; then add the garlic and chili flakes, cooking for another minute.
- Add the noodles to the boiling water and cook according to package directions.
- Pour the sauce over the beef and cook for 6-8 minutes until it begins to caramelize.
- Add the veggies and cook for another 2-3 minutes until they are bright and slightly tender.
- Stir in the water and let simmer for another 2 minutes.
- Add cooked noodles to the beef and veggies, stirring for 1 minute to coat.
- Top and serve with green onions and sesame seeds.
Notes
Prepping ingredients ahead of time and avoiding overcooking vegetables enhances the flavor and texture of the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg