SUBSCRIBE

Dinner

Thai Beef Noodles with Peppers and Onions

Savor the bold flavors of tender beef, stir-fried noodles, and vibrant peppers in this irresistible Thai-inspired dish that’s as colorful as it is delicious.

by Elizabeth Kurtz

Food 4 Thought

The Hebrew word for salt has the same letters as the Hebrew word for forgiveness. It looks like this. The letters are the same, just in a different order: Salt: מלח (M-L-Ch) Forgiveness: מחל (M-Ch-L) While adding salt to dishes, consider who you need to forgive and, perhaps, from whom you need to ask for forgiveness. .Learn more about how different ingredients symbolize fundamental aspects of life.

Jump to Recipe Print Recipe

IngredientsInstructions

Ingredients

Servings

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

Instructions

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.