Description
Drunken Noodles with Beef is a vibrant and flavorful dish that will transport your taste buds straight to Thailand. With chewy wide rice noodles coated in a savory sauce, tender beef, and fresh vegetables, this recipe guarantees a delightful dining experience. Perfect for weeknight dinners or impressing guests, it’s quick to make and packed with bold flavors. Dive into this culinary adventure that promises to leave everyone asking for seconds!
Ingredients
Scale
- 8 oz wide rice noodles
- 8 oz beef flank steak, thinly sliced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup fresh Thai basil leaves
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp Sriracha sauce (adjust for spice preference)
- 2 tbsp vegetable oil
Instructions
- Prepare the noodles: Boil water in a large pot, cook wide rice noodles according to package instructions until al dente, then drain.
- Marinate the beef: Slice flank steak thinly against the grain and marinate briefly in soy sauce and Sriracha.
- Sauté aromatics: Heat vegetable oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add sliced bell peppers and cook for another minute.
- Cook the beef: Push vegetables aside and add marinated beef to the skillet. Stir-fry until browned (3-4 minutes).
- Combine: Toss cooked noodles into the skillet along with additional soy sauce and Sriracha. Stir-fry for another 2-3 minutes until well combined.
- Finish with basil: Remove from heat and stir in fresh basil leaves just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg