Wednesday, October 17, 2012

Thai Beef Noodles



We start advanced baking tomorrow and I'm not sure how it's going to go. I'm only sure that I'll be exhausted with my current schedule... 5 am - 10 am (work), 11 am - 5 pm (school) and then homework! It's because of meals like this that make my life so much simpler. I can just throw it together and when Tim gets home, he's got something to eat. This recipe reminds me a lot of thai chicken fettuccine too. It's a very basic thai-inspired pasta.

Thai Beef Noodles
Recipe adapted from Taste of Home 

1/2 cup milk
1/2 cup peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
3/4 teaspoon sambal
12 ounces spaghetti, cooked
1 lb beef top sirloin steak, thinly sliced
1 1/2 teaspoons vegetable oil, divided
1/2 cup  carrot, julienned
1/2 cup sweet red pepper, julienned
2 green onions, sliced
1/4 cup peanuts, chopped
2 tablespoons cilantro, chopped


  • In a small saucepan, bring the first eight ingredients to a boil, stirring constantly. Remove from the heat and set aside.
  • In a large skillet or wok, stir-fry the 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 minutes. Add in the green onions; stir-fry 3 minutes longer or until vegetables are crisp-tender. Return beef to the skillet.
  • Drain the noodles and add to the pan. Add the peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.



Ashley