Ground / minced beef are stir-fried in aromatic five-spice powder until dry and crispy and topped on top of noodle and salad and drenched in sweet, sour, and spicy dressing! It's hard not to get addicted. Can be made low-carb.
Noodle/pasta of your choiceSuch as somen, soba, egg noodles, spaghetti, linguine, etc
1/2cupdry roasted unsalted peanutschopped
Preparing the dressing:
Place all the ingredients for dressing in a bowl and stir to mix. This can be prepared one day before and can keep in the refrigerator for up to 1 week
Cooking the beef:
Get the beef out from the fridge 30 minutes before you plan to start cooking. Preheat your pan/wok over high heat. When it's hot enough, add in sesame oil. Swirl around to coat the base of the pan/wok. Add the ground beef and use a spatula to smash it to cover the base of the pan/wok. Make sure it's even layer. Let it sit there cooking over high heat. It may ooze out some liquid and bubbles a bit. Don't worry. Don't flip it until you see crispy edges and the beef started to turn dark brown
Flip it to the other side to let it brown and crispy the same way you did earlier. Once both sides have crispy edges and textures, sprinkle in that five-spice powder, honey, and fish sauce and use your spatula to start breaking the meat apart while stir-frying at the same time. Stir-fry, while lightly pressing it against the pan/wok until the mixture is absolutely dry again. Remove from the heat to a plate.
Putting it together:
Cook the noodle of your choice according to the direction and rinse in cold running water. The amount depends on how much noodle you want in the salad. For low carb version, you can omit noodle altogether
Pile your plate with some salad greens, portion of noodle if you choose to include some. Sprinkle with chopped peanuts, crispy beef, and then few spoonfuls of that dressing until you are happy. Serve immediately
Asian Crispy Ground Beef Noodle Salad https://whattocooktoday.com/asian-crispy-ground-beef-noodle-salad.html