THAI-STYLE BEEF WITH NOODLES
Provided by Ruth Cousineau
Categories Soup/Stew Beef Ginger Dinner Steak Curry Winter Grill/Barbecue Honey Noodle Soy Sauce Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
- While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
- Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
- Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
- While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.
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.
BEEF AND NOODLES IN THAI PEANUT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
- Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
THAI COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES
I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.
Provided by stephanierndos
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
- Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
- Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
- Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Nutrition Facts : Calories 987.3, Fat 60.1, SaturatedFat 13.2, Cholesterol 76, Sodium 2945.6, Carbohydrate 71.1, Fiber 8.8, Sugar 13.1, Protein 46.8
THAI PEANUT NOODLE AND BEEF SKILLET
Peanut flavored noodle and ground beef skillet - perfect for an Asian cuisine dinner that can be made ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Rinse with cold water; drain and set aside.
- In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave on High 2 minutes or until hot. Add lime juice; stir with wire whisk until smooth. Set aside.
- In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.
- Stir in reserved spaghetti, vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.
Nutrition Facts : Calories 620, Carbohydrate 51 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 1/2 g
THAI NOODLES WITH SPICY PEANUT SAUCE
This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.
Provided by jenpalombi
Categories Thai
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted water according to package directions.
- Drain and return to pot.
- Add 2 TBSP sesame oil and toss to coat.
- Set aside.
- Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
- Add green onions, carrots, stir-fry veggies, garlic and ginger.
- Saute until vegetables soften, about 4 minutes.
- Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
- Simmer sauce 2 minutes.
- Pour sauce over pasta and toss well.
- Transfer to platter and serve warm.
- Garnish with additional green onions, if desired.
- Yields 8 side dish servings or 4 main dish servings.
- **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
- As written, this recipe has some heat, but is still edible for my toddler son.
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