One-Pot Peanut Beef Stir-Fry
with Noodles and Veggies- Wheat
- Sulphites
- Soy
- Peanuts
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Soy
- Sulphites
- Fish
- Mustard
- Sesame
- Wheat
Velvety and nutty, this satay-inspired beef noodle stir-fry captures the fragrant flavours of Southeast Asia in an easy, one-pot recipe that the whole family will love. Ingredients: Ground beef • Coconut milk (coconut extract, water) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Limes • Green cabbage • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cilantro.
Ingredients
250 g
Ground Beef
200 g
Chow Mein Noodles
(Contains: Wheat May be present: Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Green Cabbage, shredded
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Zest, then juice lime (2 limes for 4 servings).
- Roughly chop cilantro.
- In a medium bowl, whisk together coconut milk, soy sauce, peanut butter, 1/2 tsp (1 tsp) sugar, 1 tsp (2 tsp) lime zest, 1 tbsp (2 tbsp) lime juice and 1/4 cup (1/2 cup) warm water.
- To the boiling water, add noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Set noodles aside in clolander.
- Using paper towels, carefully dry the pot.
- Reheat the same pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then beef, cabbage, peppers, curry paste and ginger-garlic puree. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add sauce mixture (from step 1). Cook for 30 sec, stirring often, until peanut butter melts.
- Add cooked noodles to the sauce. Cook for 2-3 min, stirring often, until noodles have loosened and are evenly coated in sauce. Season with salt and pepper.
- Remove from heat.
- Divide noodles between bowls.
- Sprinkle cilantro over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found the dish bland, with a weak peanut flavor. Consider adding more peanut butter or chopped peanuts to boost the nutty taste.
- Ease of prep: Some reviewers noted the recipe was easy to follow, while others found it took longer than expected.
- Suggestions: Try using chicken instead of beef for a lighter taste. Add colorful vegetables like carrots or red peppers for more visual appeal and texture.
- Portions: Several customers mentioned generous portion sizes, with some having leftovers for additional meals.
- Texture: Some found the noodles became mushy; consider using a firmer pasta shape like penne for better texture.
