How do you feel about beef satay? You know, those delightful skewers of beef (usually accompanied by a peanuty dipping sauce) that appear on many Thai restaurant menus? Well, we love ’em, and so do the kids. There aren’t many things we love more than Asian noodle dishes. These Beef Satay Noodles are a HEAVENLY spin on the flavorful appetizer and your family is going to go bananas over them. Buying broccoli slaw saves you a ton of time and lends the perfect, crunchy texture and size needed to compliment the rice noodles. Chunky, natural peanut butter lends richness, ginger and Sriracha add a bit of heat, and the acidity from fresh lime rounds everything out. As good (or better) than any takeout noodle dish, give this one a try the next time you’re hankering for perfect Asian noodles.
Tips (unsponsored): This recipe calls for ground beef sirloin, which works wonderfully well, but if you’re looking for a texture that is more restaurant-style, feel free to use skirt steak instead. We find our broccoli slaw at Trader Joe’s, but most grocery stores seem to carry it, including Walmart. Stir-fry rice noodles are pretty widely available as well and we found ours at Walmart.
Be sure not to undercook your broccoli slaw or you’ll end up with unpleasantly crunchy vegetables that feel out of place with the soft noodles.
Have your kids help you whisk ingredients for the sauce. As you prepare and enjoy this meal with those you love, teach them a few things about some of the ingredients:
- Broccoli has sulforaphane, which help prevent arthritis.
- Cilantro has lots of vitamin A, which helps your kidneys stay healthy.
- Carrots are one of the best things to eat to prevent heart disease.
Let’s learn a few things about Thailand and it’s people:
- Thailand is the only country in Southeast Asia that hasn’t been colonized by Europeans.
- Thailand has many islands and picturesque, tropical beaches.
- Thailand is 95% Buddhist.
From: Beef Satay Noodles
- 8 ounces stir-fry rice noodles
- ⅓ cup crunchy peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons grated peeled ginger
- Kosher salt and freshly ground pepper
- 1 pound ground beef sirloin
- 2 tablespoons roasted peanut oil (or 1 tablespoon each sesame oil and vegetable oil)
- 3 large shallots, thinly sliced
- 1 9 -ounce package broccoli slaw
- 1 teaspoon Sriracha, plus more for serving
- ½ cup chopped fresh cilantro
- Lime wedges, for serving
- Put the noodles in a bowl; cover with warm water and soak at least 20 minutes. Meanwhile, whisk the peanut butter, soy sauce, ginger, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the beef and mix with a spoon to combine.
- Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the broccoli slaw and cook, stirring, until it starts wilting, about 3 minutes. Transfer the vegetables to a medium bowl. Heat the remaining 1 tablespoon peanut oil in the skillet, then add the beef mixture. Cook, stirring occasionally, until browned, about 7 minutes.
- Meanwhile, gently stir the noodles to separate. Reserve ½ cup soaking water, then drain the noodles. Return the vegetables to the skillet with the beef and stir to combine. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, until warmed through, about 4 minutes. Top each serving with the cilantro; serve with lime wedges and more Sriracha.
