|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 118g||43%|
|Dietary Fiber 15g||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're a fan of Asian noodles, be sure to try these Chinese-inspired Thai beef stir-fried noodles!
This stir-fry is delicious, healthful and makes a perfect one-dish meal any night of the week. The recipe is also quite flexible. Make it as spicy or mild as you like and add your own choice of vegetables depending on what you have on hand.
While most Thai noodles dishes are made with rice noodles, occasionally wheat and egg noodles are used (a Chinese influence), so feel free to use either (if using rice noodles, just be sure not to over-cook them).
- 0.8 lb./0.36 kg. beef (thinly sliced steak)
- 7.5 oz./212 g. wheat noodles (or egg noodles, curly stir-fry type)
- 3 tbsp. soy sauce
- 1 teaspoon brown sugar
- 2 to 3 tbsp. coconut oil (or other vegetable oil)
- 1 shallot (minced or 1/4 cup chopped onion)
- 4 to 5 garlic cloves (finely chopped)
- 1 piece ginger (thumb-size, sliced thinly into matchsticks)
- Optional: 1 fresh red chili (sliced)
- 1 carrot (sliced)
- 5 to 7 fresh shiitake mushrooms (sliced)
- 1 red bell pepper (sliced into thin strips)
- 1 small head broccoli (cut into florets)
- 1 teaspoon sesame oil
- 1 handful fresh basil
- 3 lime wedges
- For the Stir-Fry Sauce:
- 2/3 cup chicken stock (good-tasting)
- 3 tbsp. oyster sauce
- 3 tbsp. dry sherry
- 1 tbsp. fish sauce
- 2 tbsp. brown sugar
- 1/3 to 1/2 tsp. dried chili flakes (crushed)
- 2 tsp. cornstarch
Note: while there are multiple steps to this recipe, this stir-fry dish has been broken down into workable categories to help you better plan for cooking.
Marinate the Beef
Slice beef as thinly as you can on the bias (on an angle) and against the grain. Or have your local butcher/deli do this for you. Place into a shallow pan.
In a small bowl or measuring cup, stir together the soy sauce and 1 teaspoon brown sugar and pour over beef. Stir well.
Set aside to marinate at room temperature.
Cook the Noodles
Boil noodles until just undercooked (a firm al dente), as they will finish cooking in your wok.
Drain and rinse with cold water.
Make the Stir-Fry Sauce
In a small bowl, whisk together the chicken stock, oyster sauce, dry sherry, fish sauce, 2 tablespoons brown sugar, and chili flakes.
Add the cornstarch and whisk to dissolve.
Sir-Fry the Dish
Heat a large wok or frying pan over medium-high heat. Add 2 to 3 tablespoons oil and swirl around, then add the shallot, garlic, ginger, optional fresh chili, and stir-fry 1 to 2 minutes.
Add the beef together with its marinade and stir-fry for 3 minutes or until beef is lightly cooked. As you stir-fry, add a little stir-fry sauce (2 to 3 tablespoons), just enough to keep ingredients frying nicely.
Add the carrots and a little more stir-fry sauce if needed. Continue stir-frying 1 to 2 minutes.
Then add mushrooms, bell pepper, and broccoli. Stir-fry until vegetables have softened but are still bright with some crispness to them (again, add more stir-fry sauce as you go, but not so much that you are boiling the ingredients).
Finally, add the reserved noodles plus all the remaining stir-fry sauce. Using 2 utensils, gently fry everything together by turning the noodles in the pan. The noodles will absorb most of the sauce and finish cooking (4 to 6 minutes).
When noodles are cooked and most of the sauce has been absorbed, switch off the heat and taste-test. If not salty/flavorful enough, add more fish sauce or soy sauce. If too salty for your taste, add a squeeze of fresh lime or lemon juice. Add more chili for more spice.
Serve noodles in bowls or on plates. Drizzle a little sesame oil over each portion, then garnish with basil leaves and lime wedges.
Serve and enjoy!