Best Thai Beef And Noodle Toss Recipes

SAUCY THAI BEEF NOODLES

Steps:

• In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

THAI DRUNKEN NOODLES WITH BEEF

Steps:

• In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.

THAI-STYLE BEEF WITH NOODLES

Steps:

• Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
• While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
• Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
• Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
• While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.

THAI BEEF AND NOODLE TOSS

Steps:

• 1. Cut beef steaks crosswise into 1" strips, then cut each strip in half.
• 2. Toss beef, green chilies (I use canned) and garlic with 1 T. of the oil.
• 3. Before opening the bag, break the noodles into four pieces. Reserve the seasoning packet. Cook the noodles according to the package instructions, drain, rinse.
• 4. Heat a large skillet over medium-high heat. Cook and stir beef mixture, in batches, for 30-60 seconds. Remove each batch from the pan and keep warm while cooking remaining batches.
• 5. Cook and stir carrots and green onions in the remaining 1 T of oil in the same skillet, until tender.
• 6. Stir in the cooked noodles, steak sauce, water, peanuts, and cilantro. Then sprinkle in the reserved seasoning packet, and stir to combine.
• 7. Heat the mixture until hot through, stirring occasionally. Return the cooked beef mixture to the skillet. Toss lightly. Serve immediately.
• 8. NOTE: This works great in a wok, if you have one. There's no reason you couldn't make this meatless by using tofu instead of beef, and a different flavor noodles. You could use leftover steak (who has leftover steak?!) in this recipe by simply cooking the jalapeno and garlic with the carrot and green onion, then tossing your beef in for the last few minutes, just enough for it to warm through.