Ginger-Soy Ground Beef with Rice Noodles and Snap Peas
Ingredients
- 1 poundground beef
- ·rice noodles
- 8 ouncesnap peas
- 3 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 2 tablespoonvegetable oil
- 2green onion
- 1lime
- ·sesame seeds
Prep
- 01
Mince 3 cloves garlic.
- 02
Mince or grate 1 tablespoon fresh ginger.
- 03
Slice 2 green onions on a slight bias.
- 04
Cut 8 ounces snap peas in half diagonally.
- 05
Cut 1 lime into wedges.
Method
- 01
Bring a large pot of salted water to boil. Add rice noodles and cook according to package directions until tender. Drain and set aside.
- 02
While noodles cook, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned (about 5 minutes). Drain excess fat if needed.
- 03
Add minced garlic and ginger to the beef and cook for 1 minute, stirring, until fragrant.
- 04
Stir in soy sauce, rice vinegar, and sesame oil. Add snap peas and the remaining 1 tablespoon vegetable oil. Toss well and cook for 2–3 minutes until snap peas are tender-crisp.
- 05
Add cooked noodles to the skillet and toss everything together until well coated (about 1 minute).
- 06
Divide among bowls. Top with sliced green onion and sesame seeds. Squeeze fresh lime juice over each serving.
Spice Tips
For a gentle kick, stir in 1/2 teaspoon sriracha or chili paste with the soy sauce. For more heat, add a pinch of red pepper flakes. A splash of fish sauce adds savory depth if you have it on hand.
Cook the noodles while browning the beef to save time. For a spicier version, add sriracha or chili paste to taste.