This Thai-inspired beef and noodle dish delivers a perfect balance of savory, aromatic, and slightly spicy flavors. Thinly sliced beef is marinated in a blend of dry sherry, soy sauce, fresh ginger, and garlic, ensuring every bite is tender and flavorful. The cooked noodles soak up the reduced marinade, creating a cohesive and satisfying meal. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner that feels restaurant-quality. The combination of the rich beef sauce and fresh green onion garnish makes this a dish that brings warmth and comfort to any table.
Thai Beef With Noodles
Description
This Thai-inspired beef and noodle dish delivers a perfect balance of savory, aromatic, and slightly spicy flavors. Thinly sliced beef is marinated in a blend of dry sherry, soy sauce, fresh ginger, and garlic, ensuring every bite is tender and flavorful. The cooked noodles soak up the reduced marinade, creating a cohesive and satisfying meal. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner that feels restaurant-quality. The combination of the rich beef sauce and fresh green onion garnish makes this a dish that brings warmth and comfort to any table.Ingredients
Directions
-
In a small bowl, combine the dry sherry, soy sauce, grated ginger, minced garlic, sesame oil, and crushed red pepper pods to create the marinade.
-
Place the beef steak in a plastic bag or shallow dish and pour the marinade over it. Seal or cover and marinate for 15 minutes.
-
Remove the beef from the marinade, reserving the liquid in the bowl or bag. Pat the beef dry with paper towels if necessary.
-
Heat a nonstick skillet over medium heat for about 5 minutes until hot.
-
Add the beef to the skillet and cook for 12 to 15 minutes, turning once, until it reaches your desired doneness (140ðF for rare, 160ðF for medium).
-
Remove the steak from the skillet and place it on a cutting board. Let it rest for a few minutes before slicing.
-
Pour off any excess fat or drippings from the skillet.
-
In a small bowl, dissolve the cornstarch in the reserved marinade and 1/4 cup of water. Whisk until smooth.
-
Pour the cornstarch marinade mixture into the hot skillet. Bring to a boil, stirring constantly, until the sauce thickens.
-
Add the cooked noodles to the skillet and toss gently to coat them evenly in the sauce.
-
Slice the rested beef into thin strips against the grain.
-
Arrange the noodles on serving plates and top with the sliced beef.
-
Sprinkle with chopped green onions or cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 283.8kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the beef against the grain to ensure tenderness.
If you prefer a spicier dish, increase the amount of crushed red pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to refresh the sauce.
You can substitute linguine with rice noodles or udon noodles for a different texture.
