Crispy Chili Beef Noodles
These Crispy Chili Beef Noodles are made of crispy ground beef, noodles, a medley of vegetables, and a sauce flavored with gochujang. It only took me 35 minutes to prep 5 of these for my week.
Servings: 5 servings
Calories: 617kcal
Ingredients
- 2 lbs ground beef (93/7)
- 0.25 lb carrots
- 1 bunch green onions
- 0.5 lbs baby broccoli regular broccoli is fine
- 2 cups shredded cabbage coleslaw mix for a shortcut
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tsp white pepper
- 2 tsp paprika
- 8 oz lo mein noodles rice noodles for gluten free
- 5 lemon wedges optional for garnish
For the Sauce
Instructions
For the Noodles
- Prepare the noodles according to the instructions on the package. I used rice noodles and soaked them in hot water.
For the Vegetables
- Wash and prepare all of your vegetables. Cut your green onions into the green and white portions. Cut the greens into one inch pieces and the whites into thin slices.
- Cut the broccoli into bit sized pieces. Use a vegetable peeler to create ribbons out of your carrots.
- Mince the garlic. Measure out the shredded cabbage. You'll want to do all of this prep work before you start cooking them, the cooking process goes fast.
For the Stir Fry
- Heat 2 tbsp of oil in a large skillet over high heat. Add in the beef and spread it across the bottom of the skillet. Create a couple of holes to allow steam to escape. You want this beef to develop deep browning and crispiness.
- Once it has been cooking for a few minutes, add 1 tsp of white pepper, 2 tsp of paprika, and salt to your liking. Mix it in and break up the beef into very small pieces.
- Once the beef has finished, remove it from the skillet and set it aside until ready for it again.
- Add another 1 tbsp of oil to the skillet over medium high heat. Add in the green onion whites, broccoli, and carrots. Toss in the oil and allow them to cook and sear for 1-2 minutes, then add in the shredded cabbage. Cook for a few minutes until you have developed a bit of color and the vegetables have slightly softened.
- Add beef to the skillet and stir to incorporate.
For the Sauce
- Combine the soy sauce, oyster sauce, gochujang, honey, and starchy water together in a bowl and stir to combine. The water you use for the sauce should be the water you used to soak/cook the noodles. It has starch to help thicken the sauce.
- Add the noodles and the sauce to the skillet and carefully mix to incorporate the sauce without breaking the noodles.
- Add in the garlic and green onion tops last and give them about 1-2 minutes over the heat to finish off.
- Taste test and adjust any flavors as needed.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly 5 ways. I find a squeeze of lemon juice is a nice touch after it reheats in the microwave so you can add a lemon wedge as garnish if you wish.
Nutrition
Calories: 617kcal | Carbohydrates: 55g | Protein: 47g | Fat: 23g | Fiber: 5.3g