30 Minute Asian Basil Beef and Mango Noodle Salad
Ingredients
-
8
ounces
rice noodles
-
2
carrots
shredded
-
1
piece
red fresno pepper or jalapeno pepper, sliced
-
1
piece
red bell pepper, sliced or chopped
-
2
pieces
green onions, chopped
-
ΒΌ
piece
green or purple cabbage, shredded
-
1
pound
lean ground beef
-
1/3
cup
low sodium soy sauce
-
2
tablespoons
low sodium soy sauce
-
1/3
cup
sweet Thai chili sauce
-
1
stalk
lemongrass, finely chopped
-
1
tablespoon
fresh grated ginger
-
2
cloves
garlic, minced or grated
-
2
large handfuls
fresh basil
-
1
piece
lime, juiced
-
1
handful
fresh cilantro
-
1
piece
mango, sliced or diced
Instructions
- Boil water in a large pot and cook the rice noodles according to package directions, then drain.
- In a medium bowl, combine the carrots, red peppers, hot pepper, green onions, cabbage, and 2 tablespoons of soy sauce. Toss well and set aside.
- Heat a large wok or skillet over medium heat and add the ground beef, seasoning with black pepper. Cook until browned, about 5 minutes.
- Add lemongrass, ginger, and garlic to the beef, cooking until fragrant for about 30 seconds to 1 minute.
- Stir in 1/3 cup soy sauce, sweet Thai chili sauce, and 1 cup of fresh basil. Simmer until the sauce coats the beef, about 3-5 minutes.
- Remove from heat and mix in the remaining basil, lime juice, and cilantro.
- To serve, divide the noodles among bowls, top with the beef mixture, add the carrot/pepper salad, and garnish with mango, basil, and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
626
Total fat
20g
Total carbohydrates
70g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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