Thai Beef Noodles Toss Recipes

SAUCY THAI BEEF NOODLES

Steps:

• In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

THAI BEEF NOODLES TOSS

Steps:

• Cut steak across the grain into 1-inch-wide strips; cut each strip in half. Place steak in medium bowl. Add jalapeno peppers, garlic and 1 Tbsp. of the oil; toss to coat.
• Break Noodles into 3 or 4 pieces; set the Seasoning Packet aside. Cook noodles as directed on package; drain and rinse.
• Heat large nonstick skillet on medium-high heat. Add steak, in batches. Cook and stir 30 seconds to 1 minute or until cooked through. Remove steak from skillet; place in medium bowl. Cover to keep warm. Heat remaining 1 Tbsp. oil in skillet. Add carrots and onions; cook and stir until carrots are crisp-tender. Stir in the cooked steak, cooked noodles, steak sauce, water, peanuts and cilantro; sprinkle with the reserved seasoning packet. Cook until heated through, stirring occasionally.

THAI-STYLE BEEF WITH NOODLES

Steps:

• Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
• While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
• Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
• Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
• While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.

WEEKNIGHT-QUICK THAI BEEF & NOODLE TOSS

Steps:

• Cut meat crosswise into 1-inch wide strips; cut each strip in half. Toss meat and peppers with oil.
• Break Noodles into 3 to 4 pieces; reserve Seasoning Packet. Cook noodles as directed on package; drain.
• Meanwhile stir-fry half the meat in large skillet on medium-high heat 1 to 2 min. or until done. Remove meat from skillet; cover to keep warm. Repeat with remaining meat. Add noodles, steak sauce, carrots, nuts and cilantro; sprinkle with reserved seasoning packet. Cook 2 to 3 min. or until heated through, stirring occasionally. Return meat to skillet; mix lightly.

BEEF AND NOODLES IN THAI PEANUT SAUCE

Steps:

• Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
• Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
• Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

THAI BEEF & NOODLES

Steps:

• Have your steak half frozen for easy cutting and slice into 1" strips by 3" long (or buy pre cut stir fry) In a medium bowl combine the beef, jalapeno& oil, toss to coat.
• Break the noodles into 3 or 4 pieces and cook according to instructions& drain Add beef& peppers with oil to a hot skillet and stir fry until the ouside surface of the meat is no longer pink, about i min.
• Do not over cook, remove from skillet& keep warm In the same skillet combine noodles, carrot, cilantro, seasoning packet from noodles and the steak sauce, cook until heated through over medium heat Add beef, mix& serve, Garnish with peanuts.

THAI BEEF AND NOODLE TOSS

Steps:

• 1. Cut beef steaks crosswise into 1" strips, then cut each strip in half.
• 2. Toss beef, green chilies (I use canned) and garlic with 1 T. of the oil.
• 3. Before opening the bag, break the noodles into four pieces. Reserve the seasoning packet. Cook the noodles according to the package instructions, drain, rinse.
• 4. Heat a large skillet over medium-high heat. Cook and stir beef mixture, in batches, for 30-60 seconds. Remove each batch from the pan and keep warm while cooking remaining batches.
• 5. Cook and stir carrots and green onions in the remaining 1 T of oil in the same skillet, until tender.
• 6. Stir in the cooked noodles, steak sauce, water, peanuts, and cilantro. Then sprinkle in the reserved seasoning packet, and stir to combine.
• 7. Heat the mixture until hot through, stirring occasionally. Return the cooked beef mixture to the skillet. Toss lightly. Serve immediately.
• 8. NOTE: This works great in a wok, if you have one. There's no reason you couldn't make this meatless by using tofu instead of beef, and a different flavor noodles. You could use leftover steak (who has leftover steak?!) in this recipe by simply cooking the jalapeno and garlic with the carrot and green onion, then tossing your beef in for the last few minutes, just enough for it to warm through.