SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
THAI BEEF WITH PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cook the noodles according to the package directions.
- In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
- Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
- Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
- Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
- Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.
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.
Nutrition Facts : Calories 497 calories, Fat 14g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 2393mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
THAI BEEF AND NOODLE TOSS
Several years ago my son found this recipe in the grocery store, and asked me to make it. It was out of my comfort zone (at the time) but how could I say no?! We loved it! It was new, but it wasn't hard to make, and it's positively bursting with flavor. Even if it's "not your thing", don't be afraid to give it a try -- unless...
Provided by Tam D
Categories Beef
Time 35m
Number Of Ingredients 11
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.
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