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.
WEEKNIGHT-QUICK THAI BEEF & NOODLE TOSS
Tossed with peanuts and freshly chopped cilantro, this fragrant Thai-inspired beef and noodle dish is quick-maybe even quicker than ordering in!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut meat crosswise into 1-inch wide strips; cut each strip in half. Toss meat and peppers with oil.
- Break Noodles into 3 to 4 pieces; reserve Seasoning Packet. Cook noodles as directed on package; drain.
- Meanwhile stir-fry half the meat in large skillet on medium-high heat 1 to 2 min. or until done. Remove meat from skillet; cover to keep warm. Repeat with remaining meat. Add noodles, steak sauce, carrots, nuts and cilantro; sprinkle with reserved seasoning packet. Cook 2 to 3 min. or until heated through, stirring occasionally. Return meat to skillet; mix lightly.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 3 g, Protein 25 g
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.
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