Thai Beef and Noodles

Photo Credit
Sam Jones/Quinn Brein
The Editors
4 servings
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Skip the take-out and liven up your weekly dinner menus with this easy recipe for Thai Beef and Noodles. This spicy dish is a great way to use up leftover steak. You can also try it with pork or chicken.

6 to 10 ounces grilled steak, cold
1/3 cup fresh lime juice
3 teaspoons grated or minced fresh gingerroot
2 large cloves garlic, minced
1 teaspoon Thai hot sauce or 1/2 teaspoon crushed red pepper flakes
4 teaspoons sugar
2 tablespoons chopped fresh basil
large-leaf lettuce
1/2 red onion, thinly sliced
1 medium cucumber, peeled, seeded, and sliced
1 cup bean sprouts
4 cups cooked, chilled angel-hair pasta
tomato wedges, lime wedges, and fresh basil, for garnish

Slice the steak as thin as possible, diagonally across the grain.

In a bowl, combine lime juice, ginger, garlic, hot sauce, sugar, and basil. Pour over steak and marinate at least 3 hours in the refrigerator.

Line a platter with lettuce leaves, and scatter with the onions, cucumber slices, and bean sprouts. Add the steak and marinade to the pasta and stir to incorporate. Pour onto platter, over the vegetables. Garnish with tomatoes, lime, and basil.

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