Here’s an easy, delicious, Asian inspired meal. I prefer to marinate the meat several hours or overnight for extra flavor, but it’s not required. If you need to whip up dinner in a hurry, just toss the beef in the marinade for a few minutes and continue with the recipe.
Thai Beef with Peppers
adapted from recipe by Ree Drummond
7 ounces Thai rice noodles
1/2 cup low-sodium soy sauce
3 tablespoons sherry*
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste (use additional if desired)
2 cloves garlic, minced
1 lime, halved
1 pound Top Sirloin Cap steak or flank steak, sliced thin
2 tablespoons Grapeseed oil*
1 medium sweet onion, sliced
1 red bell pepper, cored and medium diced
1 tablespoon diced fresh jalapeno
Fresh parsley leaves, for garnish (optional)
Prepare the marinade in a small bowl. Combine soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a large ziplock bag with the sliced beef and toss to coat. Marinate several hours or overnight, reserving the rest of the marinade for later.
When you are ready to prepare, add one tablespoon oil to a large skillet and sauté onions for a couple of minutes over medium-high to high heat. Add the bell peppers and jalapenos. Continue to saute just until peppers are tender but still crisp. Remove and set aside.
Cook Thai rice noodles according to package directions.
Add the remaining tablespoon of oil to the hot skillet and add the marinated meat. Separate to evenly distribute in the pan. Cook for about 30 seconds per side. Reduce the heat to low, add the onions and peppers then pour in the remaining marinade and stir. Simmer on low heat for several minutes. Let the sauce slowly thicken. Adjust the amount of spice to your liking. I add additional chili paste for extra heat. Turn off the stove.
Remove the noodles from the pot with tongs and add directly into the meat and vegetable mixture. Toss and add some pasta water if needed to thin the sauce.
Garnish with fresh parsley leaves and serve immediately with a squeeze of the remaining lime half.
*Note: you can substitute white wine, wine vinegar or rice wine vinegar for sherry. Use chicken broth if you do not wish to use alcohol.
I prefer to use Grapeseed oil for health reasons, but you can use vegetable or olive oil.