Caramelized Beef and Peanut Noodles

Ingredients

• ground beef450 g
• avocado oil15 ml
• cornstarch — 2 tsp5.2 g
• teriyaki sauce80 ml
• garlic clove — grated1 ea
• peanut butter85 g
• soy sauce80 ml
• rice vinegar30 ml
• sesame oil30 ml
• sugar13 g
• chili garlic sauce15 g
• green onions — thinly sliced5 ea
• red bell pepper — sliced1 ea
• spinach30 g
• stir-fry egg noodles170 g

Method

1. Make the peanut sauce: blend the peanut butter, soy sauce, 60 ml (1/4 cup) warm water, rice vinegar, sesame oil, sugar and chili garlic sauce until smooth and creamy.
2. Heat the avocado oil in a pan over high heat; add the ground beef and leave undisturbed for several minutes to get some browned spots. Break apart with a wooden spoon into small pieces.
3. Add the cornstarch and stir fry for 15-30 seconds. Add the garlic and teriyaki sauce for a minute or so; it will sizzle and start to caramelise. Remove from the pan and keep warm (covered, or in a 350°F / 175°C oven).
4. In the same pan, sauté the white parts of the green onions with the bell pepper and spinach (and a few basil leaves if you have them), adding more oil as needed.
5. Boil the noodles for 3 minutes or according to the package directions; rinse with cold water to prevent sticking.
6. Add the noodles and most of the peanut sauce to the veggies in the skillet and toss for 1-2 minutes. Serve immediately while hot and silky.
7. Plate the noodles and add a scoop of beef on top. Garnish with the green onion tops and lots of black pepper, and drizzle with the remaining peanut sauce.