Thai Noodle and Vegetable Stir-Fry with Grilled Beef
Cuisine: Thai
Recipe type: Noodles
Serves: 2

Prep time: 
Cook time: 
Total time: 

Stir-fries are some of the most flavorful and healthful dishes you can prepare—and they come together fast once the ingredients are prepped and ready to go. And that’s the key to stir-fry: make the sauce, chop the vegetables, and, in this case, grill the meat and cook the noodles before putting the flame under the wok. Thai sauces are typically spicy, as in this recipe, but they’re a little sweet and sour as well. White or brown sugar, plenty of fresh lime juice, and pungent fish sauce form the base of this delicious, flavor-loaded dish.

For the Sauce
  • 3 tbsp fish sauce
  • 3 tbs fresh lime juice
  • 2 tbsp white sugar
  • 1 tbsp sambal oelek (fresh ground chile paste)
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 3 tsp vegetable broth (or water)
For the Stir-Fry
  • 2 oz Thai rice noodle sticks
  • 1 8-oz New York strip steak (or rib-eye), about ¾-inch thick
  • sea salt
  • freshly ground black pepper
  • peanut oil for brushing, plus 1 tbsp
  • 2 Thai chilies, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1-inch piece of ginger, peeled and thinly sliced
  • ½ medium red bell pepper, coarsely chopped
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 very small head of bok choy (or 2 baby bok choy stalks) coarsely chopped, leaves included

For the Sauce
  1. Whisk the first 5 ingredients (through oil) in a medium bowl until the sugar dissolves. Combine the cornstarch and vegetable broth in a small bowl, stirring until the cornstarch dissolves. Whisk into the fish sauce mixture and set aside. (Re-whisk before adding to the stir-fry.)Sauce Ingredients
    Stir-Fry Sauce
For the Stir-Fry
  1. Bring a medium pot of water to a boil. Immerse the noodles in the water and remove the pot from heat. Cover and let stand 10 minutes. Drain in a sieve and rinse under cold water.Thai Rice Noodles
    Softened, Drained Noodles
  2. Heat a grill pan over medium-high heat and brush with peanut oil. Season the steak with salt and pepper and grill until slightly charred on the outside and pink on the inside, 3-4 minutes per side. Remove to a cutting board and let rest 5 minutes. Trim any visible fat and cut the steak on the diagonal into very thin slices.Steak Ready to Grill
    Grilled Steak
    Sliced Steak
  3. Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.Stir-Fry Vegetables, Ginger, and Garlic
    Ingredients Ready to Stir-Fry
    Chiles, Garlic, and Ginger Beginning to Cook
  4. Add the bell pepper, scallions, and bok choy and stir-fry 3 minutes, until all vegetables are crisp-tender.Vegetables Added to the Wok
  5. Add the beef slices and drained noodles to the wok and stir to combine. Re-stir the sauce and add to the wok. Stir to combine and cook until the sauce slightly thickens, 1-2 minutes.Beef and Noodles Added
  6. To serve, divide the stir-fry between 2-3 shallow bowls and serve hot.Thai Noodle and Vegetable Stir-Fry with Grilled Beef


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