Thai Stir-Fried Beef Noodles with Vegetables

thespruceeats.com

Carrie Thompson

0.8 lb./0.36 kg. beef (thinly sliced steak)

7.5 oz./212 g. wheat noodles (or egg noodles, curly stir-fry type)

3 tbsp. soy sauce

1 teaspoon brown sugar

2 to 3 tbsp. coconut oil (or other vegetable oil)

1 shallot (minced or ¼ cup chopped onion)

4 to 5 garlic cloves (finely chopped)

1 piece ginger (thumb-size, sliced thinly into matchsticks)

Optional: 1 fresh red chili (sliced)

1 carrot (sliced)

5 to 7 fresh shiitake mushrooms (sliced)

1 red bell pepper (sliced into thin strips)

1 small head broccoli (cut into florets)

1 teaspoon sesame oil

1 handful fresh basil

3 lime wedges

subheading: For the Stir-Fry Sauce:

⅔ cup chicken stock (good-tasting)

3 tbsp. oyster sauce

3 tbsp. dry sherry

1 tbsp. fish sauce

2 tbsp. brown sugar

⅓ to ½ tsp. dried chili flakes (crushed)

2 tsp. cornstarch

Directions at thespruceeats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer