Ingredients
Servings 4
- 1 12 ounce package rice noodles or linguine
- 1/2 cup low-sodium soy sauce
- 3 tablespoons red wine
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 1 teaspoon sriracha sauce or other hot sauce or to taste
- 2 cloves garlic minced
- 1 lime halved
- 2 pounds mush steak skirt steak, or minute steak sliced thin (soak the meat in cold water before slicing to remove some salt)
- 2 tablespoons vegetable oil
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 1 tablespoon diced jalapeno optional
Garnish:
- Fresh basil leaves
- Fresh cilantro leaves
Nutritional Facts
Nutrition Facts
Thai Beef Noodles with Peppers and Onions
Amount per Serving
Calories
803
% Daily Value*
Fat
24
g
37
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Cholesterol
143
mg
48
%
Sodium
1484
mg
65
%
Potassium
966
mg
28
%
Carbohydrates
88
g
29
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
56
g
112
%
Vitamin A
1001
IU
20
%
Vitamin C
51
mg
62
%
Calcium
62
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Cook the noodles according to the package directions.
- In a small bowl, mix soy sauce, red wine, cornstarch, brown sugar, ginger, sriracha, garlic and the juice of half the lime.
- Pour 1/3 of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
- Heat one tablespoon of the oil in a large skillet over medium-high heat. When it is hot, add onions and cook for 1-2 minutes.
- Add bell peppers and jalapenos. Cook for another minute, tossing until peppers are softened but still firm.
- Remove vegetables to a plate.
- Into the hot skillet, add remaining tablespoon of oil.
- Add meat mixture, reserving the remaining soaking juices, and 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 onions and peppers back into skillet. Reduce heat to low.
- Pour in remaining marinade and soaking juices and stir. Simmer on low for 4 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.
- Garnish with basil and cilantro and serve with a squeeze of remaining.
What temperature and how long to cook?
Good question.