Thai Beef Noodles Food

SAUCY THAI BEEF NOODLES

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.

THAI-STYLE BEEF WITH NOODLES

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.

THAI BEEF & NOODLES

Steps:

• Have your steak half frozen for easy cutting and slice into 1" strips by 3" long (or buy pre cut stir fry) In a medium bowl combine the beef, jalapeno& oil, toss to coat.
• Break the noodles into 3 or 4 pieces and cook according to instructions& drain Add beef& peppers with oil to a hot skillet and stir fry until the ouside surface of the meat is no longer pink, about i min.
• Do not over cook, remove from skillet& keep warm In the same skillet combine noodles, carrot, cilantro, seasoning packet from noodles and the steak sauce, cook until heated through over medium heat Add beef, mix& serve, Garnish with peanuts.

THAI BEEF WITH PEPPERS

Steps:

• Cook the noodles according to the package directions.
• In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
• Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
• Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, 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 the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few 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.
• Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

BEEF AND NOODLES IN THAI PEANUT SAUCE

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.

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

THAI BEEF

Steps:

• Place flank steak in the freezer for 20 minutes.
• Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
• Lay steak slices in a single layer on the rack of the prepared broiler pan.
• Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM

Steps:

• Fry beef strips in the oil until browned, using a large soup pot.
• Remove the browned strips, leaving the oil and juice in the pot.
• Fry the garlic until golden, stirring to keep from burning.
• Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
• Add beef stock, black pepper, cinnamon, and fish sauce.
• Bring to a boil.
• Add noodles and return to a boil.
• Remove from heat and add bean sprouts.
• Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
• If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.