Chili Oil Beef Noodles
The perfect weeknight summer meal that can be enjoyed hot or cold.
This is a great dish to prep all components ahead of time and throw together on a weeknight. I love to eat this during the summer months because of its big, fresh flavors inspired by Dan Dan noodle sauce. Check out the original video for more quick, weeknight meals.
Ethan Chlebowski
Ingredients
Chili vinaigrette
- chili crisp oil45 g
- soy sauce30 g
- peanut butter30g
- sesame oil5 g
- lime juice1/2 lime
Garlic beef topping
- 93/7 ground beef454 g1 lb
- salt5 ga sprinkle
- garlic, grated2 cloves
- chili powdera sprinkle
For serving
- noodles4 servings
- asparagus, chopped1 bunch
- scallions, thinly sliced1 bunch
Method
Step 1: Make the chili vinaigrette
Set a container over a scale. Add chili crisp, peanut butter, sesame oil, soy sauce, and lime juice. Mix together until the sauce is homogenous.
Store in the fridge until ready to use.
Step 2: Brown the beef & cook the noodles
& drain your noodles of choice according to package directions.
- Save the pot of water to blanch the asparagus in step 3.
While the noodles are boiling, the beef: place a griddle or large pan over high heat. Add the ground meat, salt, minced garlic, and chili powder. Break up with a potato masher or spatula and let it until cooked through.
Step 3: Blanch the asparagus & serve
Finally, the asparagus. Add the asparagus to a pot of boiling water for 3-4 minutes, then transfer to an ice bath. Once cooled, drain and pat dry.
Now that you have all of your components ready, assemble individual portions whenever you need a meal: add a spoonful of chili vinaigrette to a bowl, followed by a bed of noodles, beef, and asparagus. Garnish with scallions and more chili vinaigrette to finish. Enjoy warm or cold.
