Thai Beef Noodles
Thai Beef Noodles Photo
Thai Beef Noodles

YIELD Makes 4 servings

Today more than ever, lean beef can be included in heart-healthy diets. This fabulous dish incorporates many traditional Thai ingredients–without all the fat.


1 boneless beef top sirloin steak (about 1 pound)
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons rice wine or dry sherry
2 teaspoons sugar
1 tablespoon creamy peanut butter
2 tablespoons water
2 teaspoons rice wine vinegar
1/4 teaspoon red pepper flakes
1/8 teaspoon grated fresh ginger
6 ounces uncooked vermicelli or other pasta
Nonstick cooking spray
1 cup chopped red bell pepper
3/4 cup chopped seeded cucumber
1/4 cup diagonally sliced green onions


  1. Cut steak into 1-inch pieces. Combine 1 tablespoon soy sauce, rice wine and sugar in resealable food storage bag; add beef. Seal bag; turn to coat. Marinate in refrigerator 30 minutes or overnight, turning occasionally.
  2. Combine remaining 1 tablespoon soy sauce, peanut butter, water, rice wine vinegar, red pepper flakes and ginger in large bowl.
  3. Cook pasta according to package directions, omitting salt. Drain and rinse well under hot water. Add pasta to peanut butter mixture; toss to coat evenly.
  4. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Drain beef; discard marinade. Add half of beef and bell pepper to skillet. Cook 2 to 3 minutes. Remove to noodle mixture. Repeat with remaining beef and bell pepper. Cook 2 minutes or until desired doneness. Add to noodle mixture; toss to coat evenly. Sprinkle with cucumber and green onions.
This recipe appears in: Thai
Sodium 790 mg
Protein 33 g
Fiber 1 g
Carbohydrate 40 g
Cholesterol 76 mg
Saturated Fat 4 g
Total Fat 13 g
Calories from Fat 29 %
Calories 400
Meat 3-1/2
Vegetable 1
Starch 2-1/2
Fat 1/2
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