Rice Noodles with Beef

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 380
Fat 15 g
Satfat 3 g
Protein 21 g
Carbohydrate 40 g
Fiber 2 g
Cholesterol 46 mg
Sodium 378 mg


1 (8 oz.) package pad Thai rice-stick noodles
1 (1 lb.) bag frozen Asian stir-fry vegetables
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1 1/2 tablespoons soy sauce
1 tablespoon red curry paste
1 tablespoon rice wine vinegar
2 tablespoons lime juice
5 tablespoons peanut oil
1 pound beef sirloin or flank steak, sliced 1/4-inch thick
1 red bell pepper, sliced into 1/4-inch strips
6 scallions, sliced (1 cup)
1/2 pound bean sprouts (2 cups), optional
1/2 cup roasted, unsalted peanuts, chopped (3 oz.), optional


Soak rice noodles in cold water for 15 minutes; drain. Add to a pot of boiling water and cook for 5 minutes. Drain again and set aside.

Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinegar, lime juice and 2 Tbsp. peanut oil; set aside.

In a large, nonstick skillet, heat 1 Tbsp. peanut oil over medium-high heat. Add half of beef and stir-fry for 4 minutes. Transfer to a plate. Repeat process with 1 Tbsp. oil and remaining beef. Keep beef warm. Wipe out pan; add remaining 1 Tbsp. oil and red pepper, then stir-fry for 2 minutes. Add scallions and reserved Asian vegetables and cook for 3 minutes.

Add reserved sauce to skillet; cook for 1 minute. Add beef and cooked noodles and toss thoroughly to combine with sauce.

Serve noodles in bowls with bean sprouts and peanuts, if desired.

March 2006
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