Make the carrot noodles: peel the carrot. Using the peeler, shave the carrots into ribbons, rotating as necessary.

Prep the remaining ingredients: trim and cut the green beans into 2-inch pieces. Thinly slice the garlic and scallions. Remove the leaves from the cilantro and finely chop the stems.

Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add the beef to the pan and cook, breaking up the meat into pieces, until browned and cooked through, 5-6 minutes. Season with salt, pepper, and the ground coriander. Set mixture aside.

Heat another 1/2 tablespoon olive oil in the same pan over medium heat. Add scallions to the pan and cook, tossing, 4-5 minutes, until softened. Add the garlic and cilantro stems to the pan and cook 30 seconds, until fragrant. Season with salt and pepper.

Make the carrot noodles: add the carrot ribbons, stock concentrate, peanut butter, soy sauce, 1 cup water, and the sriracha (to taste) to the pan. Toss to combine thoroughly. Cook, tossing, until water has nearly evaporated and carrots are tender. Taste and season with salt and pepper.

Return the beef to the pan and toss to combine. Cook for 1-2 more minutes, until sauce is warmed through and sauce has thickened.

Divide the beef and carrot noodles between plates and garnish with the reserved cilantro leaves. Enjoy!