Ginger-Soy Ground Beef with Rice Noodles
Ingredients
- 1 poundground beef
- ·rice noodles
- 2 tablespoonsginger (fresh)
- 3 clovesgarlic
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 4scallions
- 1 mediumcucumber
- 1red bell pepper
- 1lime
- 1 tablespoonneutral oil
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 4 scallions, keeping white and light green parts separate from dark green tops.
- 04
Slice 1 medium cucumber into thin rounds or matchsticks.
- 05
Dice 1 red bell pepper.
- 06
Cut 1 lime into wedges.
Method
- 01
Bring a large pot of salted water to a boil. Cook rice noodles according to package directions until tender, then drain and set aside.
- 02
While the noodles cook, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5 to 7 minutes. Drain off excess fat if needed.
- 03
Add the minced ginger and minced garlic to the skillet and cook, stirring, for 30 seconds until fragrant.
- 04
Stir in the soy sauce, rice vinegar, and sesame oil. Toss in the cooked noodles and toss everything together until well coated, about 2 minutes.
- 05
Divide the noodles among bowls and top with sliced cucumber, diced bell pepper, sliced scallions, and a squeeze of fresh lime juice.
Spice Tips
For subtle warmth, add a pinch of white pepper or red pepper flakes to the skillet with the ginger and garlic. For deeper heat, drizzle with a touch of sriracha or chili oil when serving. A splash of fresh lime juice brightens the whole dish.