Thai Rice Noodles With Spicy Beef and Long Beans(For Two)
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 85.04 g rice noodles (90 g)
- 29.58 ml vegetable oil (25 mL)
- 2 large garlic cloves, minced
- 2 thai bird bell peppers, thinly sliced
- 170.09 g grilling top sirloin steaks, thinly sliced (180 g)
- 29.58 ml fish sauce
- 29.58 ml soy sauce (25 mL)
- 9.85 ml lime juice (10 mL)
- 4.92 ml sugar (5 mL)
- 85.04 g long beans, cut into 1-inch (2.5 cm)
- 157.80 ml bean sprouts (150 mL)
- 59.14 ml chopped fresh coriander (50 mL)
- 29.58 ml chopped fresh Thai basil (25 mL)
directions
- In large bowl, cover noodles with boiling water and let soak for 20 minutes. Drain and set aside.
- In wok or deep frying pan, heat oil over high heat; stir-fry garlic for 15 seconds. Add peppers; stir-fry for 5 seconds. Add beef; stir-fry until browned and still pink inside, about 2 minutes. Remove to plate and keep warm.
- Add fish sauce and soy sauce, lime juice, 2 tablespoons (25 mL) water and sugar. Add long beans; cover and cook for 3 minutes or until beans are tender-crisp.
- Add drained noodles; stir fry until coated, about 2 minutes. Return meat and bean sprouts to wok; toss to combine well. Sprinkle with coriander and basil; toss to combine. Serves 2.
-
Substitution:
- If Thai bird peppers are not available, use 1 jalapeno pepper, thinly sliced, or 1/2 teaspoon (2 mL) hot pepper flakes.
- If long beans are unavailable, use 6 ounces (175 g) regular green beans, cut into 1-inch (2.5 cm) lengths.
- Canadian Living.
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RECIPE SUBMITTED BY
Olha7397
Canada