Rice Noodles with Beef

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Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 15g
  • Saturated fat: 3g
  • Protein: 21g
  • Carbohydrate: 40g
  • Fiber: 2g
  • Cholesterol: 46mg
  • Sodium: 378mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Add reserved sauce to skillet; cook for 1 minute. Add beef and cooked noodles and toss thoroughly to combine with sauce.
  5. Serve noodles in bowls with bean sprouts and peanuts, if desired.
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