Ingredients
-
-
1 lb lean ground beef
-
1 egg
-
3 fresh garlic cloves, minced
-
1 tablespoon fresh ginger, grated
-
1/2 teaspoon salt
-
1/2 teaspoon red chili pepper flakes
-
1 tablespoon soy sauce
-
3 tablespoons flour
-
-
2 fresh carrots, peeled and then peeled into strips
-
1 bunch green onion, cut into 1 inch sticks
-
1/4 cup cilantro, chopped
-
1 (14 ounce) can beef broth
-
soy sauce, to serve
-
1/2 white onion, minced (about 1/2 cup-3/4 cup)
-
1 teaspoon sesame oil
-
1/4 teaspoon black pepper
-
1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
Instructions
- Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
- Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
- Rinse rice noodles in cold water until they go slightly soft. Set aside.
- Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
- Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
- Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
- Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
- Serve with soy sauce, chili oil and fresh lime wedges if desired.