Description
This Peanut Lime Ground Beef Rice Noodle Salad is a vibrant explosion of textures and tastes, featuring savory ground beef, tender rice noodles, and fresh vegetables, all tied together with a creamy peanut-lime dressing. It’s the perfect light meal for warm days, meal prep, or picnics.
Ingredients
Scale
- 1 lb lean ground beef (90/10 or 93/7)
- 8 oz rice vermicelli noodles
- 1 cucumber, thinly sliced
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 4 cups shredded lettuce (butter lettuce or romaine)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh Thai basil, chopped
- 1/4 cup creamy peanut butter
- 1/4 cup freshly squeezed lime juice
- 2 tbsp soy sauce or tamari
- 1 tbsp honey, maple syrup, or brown sugar
- 1 tbsp sesame oil
- 1–2 tbsp chili paste or sauce (Sriracha or gochujang)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup water (to thin dressing)
- 1/4 cup crushed roasted peanuts (for topping)
- Lime wedges (for serving)
Instructions
- Prepare the Rice Noodles: Bring a pot of water to a boil, then remove it from the heat. Add the rice vermicelli noodles and let them soak according to package directions, usually just 3-5 minutes, until tender but still al dente. Drain the noodles in a colander and rinse thoroughly under cold water. Set aside to drain completely.
- Cook the Ground Beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until fully browned and cooked through, about 5-7 minutes. Drain off any excess fat. Reduce heat to medium, add minced garlic and grated fresh ginger, and stir for about 1 minute until fragrant. Stir in soy sauce (or tamari), mirin alternative, and a pinch of brown sugar. Cook for another 1-2 minutes, then remove from heat and transfer to a plate to cool completely.
- Whisk Together the Peanut-Lime Dressing: In a medium bowl, combine peanut butter, lime juice, soy sauce (or tamari), honey (or maple syrup), sesame oil, sriracha, minced garlic, and grated ginger. Whisk until smooth. Gradually whisk in cold water, one tablespoon at a time, until the dressing reaches a pourable consistency. Adjust seasonings to taste.
- Prepare the Fresh Vegetables: Wash and prepare all vegetables. Thinly slice the cucumber, julienne the carrots, thinly slice the red bell pepper, and shred the lettuce. Roughly chop the cilantro, mint, and Thai basil, keeping some aside for garnish.
- Assemble the Salad: In a large mixing bowl, combine the cooled rice noodles, cooled seasoned ground beef, shredded lettuce, cucumber, carrots, bell pepper, and most of the chopped fresh herbs. Pour about two-thirds of the peanut-lime dressing over everything and toss until evenly coated. Add more dressing if needed.
- Serve Chilled: Divide the salad among individual bowls. Garnish with reserved fresh herbs and crushed roasted peanuts. Serve immediately with lime wedges and extra chili sauce on the side.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Ensure the ground beef is completely cooled before adding to the salad to prevent wilting the greens. Adjust the dressing to your liking by adding more lime for tanginess, more sweetener for sweetness, or more chili for heat. This salad is great for meal prep; store components separately for best quality.