Saucy Thai Beef Noodles Recipe -Thai Special
Craving a dish that combines bold flavors and quick preparation? Thai Beef Noodles offer a delightful blend of tender beef slices, crisp vegetables, and a savory sauce that captures the essence of Thai cuisine. This stir-fry recipe is perfect for busy weeknights, delivering a satisfying meal in just 20 minutes. With ingredients like soy sauce, fish sauce, and a hint of chili paste, each bite is a harmonious mix of sweet, salty, and spicy notes. Whether you’re a seasoned cook or a beginner, this recipe is designed to bring the vibrant tastes of Thailand to your table effortlessly.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Beef Marinade:
- 300g (10 oz) beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp cornstarch
For the Stir-Fry Sauce:
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp chili paste (optional for spice)
- 1/4 cup water or beef broth
For the Noodles and Stir-Fry:
- 200g (7 oz) rice noodles or egg noodles
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 2-3 spring onions, chopped (for garnish)
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
Marinate the Beef:
In a bowl, combine the thinly sliced beef with soy sauce, oyster sauce, sugar, and cornstarch.
Toss to coat the beef evenly and let it marinate for 15-20 minutes.
Prepare the Noodles:
Cook the noodles according to the package instructions.
Once cooked, drain and set aside.
If you’re using rice noodles, rinse them with cold water to prevent sticking.
Make the Stir-Fry Sauce:
In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, rice vinegar, chili paste, and water (or broth).
Set the sauce aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the marinated beef and stir-fry for 2-3 minutes until it’s just cooked through.
Remove the beef from the pan and set it aside.
Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of vegetable oil.
Add the garlic and sauté for about 30 seconds until fragrant.
Then, add the onion, bell pepper, and carrot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Combine and Toss:
Add the cooked noodles and beef back into the pan.
Pour the stir-fry sauce over the noodles and toss everything together, making sure the sauce coats the beef and vegetables evenly.
Stir-fry for another 2 minutes until everything is heated through.
Serve:
Serve the noodles hot, garnished with chopped spring onions, fresh cilantro, and a squeeze of lime juice.
Recipe Notes:
Noodle Variations: Feel free to use either rice noodles or egg noodles based on your preference or availability. Both work wonderfully with the sauce.
Protein Options: While this recipe features beef, you can substitute with chicken, pork, or tofu for a different twist.
Spice Level: Adjust the amount of chili paste to suit your heat tolerance. For a milder version, reduce or omit the chili paste.
Vegetable Add-ins: Incorporate other vegetables like snow peas, mushrooms, or baby corn to enhance the dish’s texture and flavor.
Serving Suggestions: Garnish with fresh cilantro and lime wedges to add a burst of freshness before serving.
