Thai · Dinner
Wide Rice Noodles With Beef
Flat rice noodles tossed with lean beef sirloin strips in a light garlic-soy-lime sauce, wok-seared over high heat with bean sprouts, bell pepper and Thai basil. Uses minimal oil and sugar for a lighter plate while keeping the smoky, savory char and bright citrus finish intact.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
395Calories
28.8gProtein
9.8gFat
45.2gCarbs
6.5gSugar
2.9gFiber
1181mgSodium
73mgChol
2.9gSat Fat
572mgPotassium
59mgCalcium
3.1mgIron
1.9mcgVitamin B12
26mgVitamin C
Goes well with
Singha or Thai Lager
local
Thai Iced Tea
international
gluten-free-adaptable
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Soak the dried wide rice noodles in warm water for 15–20 minutes until pliable, then drain well.
2
Marinate
Toss the beef sirloin with 1/2 teaspoon soy sauce and let sit 10 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add beef in a single layer and sear 1–2 minutes per side until browned and cooked through.
4
Sauté
Push beef to one side, add minced garlic and sliced bell pepper, stir 1 minute over medium-high heat until fragrant.
5
Toss
Add noodles, remaining soy sauce, fish sauce, lime juice and sugar; toss 2–3 minutes over high heat until glossy with light char.
6
Finish
Add bean sprouts and Thai basil leaves, toss 30 seconds over high heat until basil wilts.
7
Plate
Transfer to a plate and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g beef sirloin
- 4 oz114g dried wide rice noodles
- 4 cloves4 cloves garlic
- 1/2 cup70g bell pepper
- 1 cup100g bean sprouts
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 1/2 cup20g fresh Thai basil
- 22 scallion
