Thai Beef Noodles
Savor the bold and vibrant flavors of Thai Beef Noodles—a quick and satisfying stir-fry that brings the essence of Thai street food to your home kitchen. Tender slices of marinated beef sirloin are paired with perfectly chewy rice noodles, crisp vegetables, and a savory-sweet sauce infused with soy, oyster, and fish sauces. Aromatic garlic, fresh ginger, and a touch of chili flakes add layers of irresistible flavor, while bean sprouts, green onions, and cilantro lend a burst of freshness. Ready in just 35 minutes, this easy Thai-inspired recipe is perfect for weeknight dinners or casual entertaining. Don’t forget to serve it with lime wedges for a tangy finish that ties it all together!
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Recipe Information
Ingredients
- 300 grams beef sirloin
- 4 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 3 garlic cloves
- 1 inch piece ginger
- 200 grams rice noodles
- 3 tablespoons vegetable oil
- 2 carrots
- 1 red bell pepper
- 1 cup bean sprouts
- 3 green onion
- 1 lime
- 0.5 cup fresh cilantro
- 1 teaspoon chili flakes
- 3 tablespoons water
Instructions
Thinly slice the beef sirloin against the grain and place it in a mixing bowl.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of fish sauce. Pour half of this mixture over the beef, reserving the rest for later, and marinate the beef for 20 minutes.
Soak the rice noodles in warm water for 10-15 minutes until softened. Drain and set aside.
Crush the garlic cloves and finely mince them along with the ginger. Julienne the carrots and red bell pepper. Chop the green onions into 2-inch pieces and set the vegetables aside.
In a small bowl, mix the remaining oyster sauce, dark soy sauce, brown sugar, and water to create the stir-fry sauce. Stir until the sugar dissolves.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove the beef and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Add the garlic and ginger, stirring for 30 seconds until aromatic.
Add the carrots and red bell pepper to the wok and stir-fry for 2-3 minutes until slightly softened.
Push the vegetables to the side of the wok and add the softened rice noodles. Pour the stir-fry sauce over the noodles and toss everything together.
Return the beef to the wok along with the bean sprouts and green onions. Stir-fry for another 2-3 minutes until everything is heated through and coated in the sauce.
Transfer the Thai beef noodles to a serving dish. Sprinkle with fresh cilantro and chili flakes. Cut the lime into wedges and serve alongside for squeezing over the dish.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.2 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
