Delicious Drunken Noodles With Beef is a vibrant, flavorful, and incredibly satisfying one-pan stir-fry that brings the authentic taste of Thai cuisine right to your kitchen. This recipe is your go-to for a quick, weeknight meal that’s both impressive and surprisingly simple to prepare.
Key Ingredients for Delicious Drunken Noodles With Beef
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 8 ounces wide rice noodles (fresh or dried, prepared according to package directions)
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1-2 Thai bird’s eye chilies, thinly sliced (or more, to taste)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup fresh basil leaves, loosely packed
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color, optional)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar (or palm sugar)
- 1 tablespoon rice vinegar
- 2 tablespoons water
How to Make Delicious Drunken Noodles With Beef
This Delicious Drunken Noodles With Beef recipe is a testament to how vibrant flavors can come together with surprising ease. You’ll be amazed at how quickly this dish transforms simple ingredients into a restaurant-worthy meal, boasting tender beef, perfectly cooked noodles, and a symphony of fragrant herbs. The entire process, from prep to plate, takes about 30 minutes, making it ideal for those busy evenings when you crave something truly special.
Step-by-Step Instructions
- Prepare the Beef: In a medium bowl, toss the thinly sliced beef with 1 tablespoon of soy sauce. Let it marinate for at least 10 minutes while you prepare the other ingredients. This helps tenderize the beef and infuse it with flavor.
- Make the Sauce: In a small bowl, whisk together the oyster sauce, remaining 1 tablespoon of soy sauce, dark soy sauce (if using), fish sauce, brown sugar, rice vinegar, and water. Set aside.
- Cook the Noodles (If Using Dried): If you are using dried wide rice noodles, cook them according to package directions until al dente. Drain them well and toss with a tiny bit of oil to prevent sticking. If using fresh noodles, you can often use them directly or give them a quick blanch if recommended by the package.
- Stir-Fry the Aromatics and Chilies: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook the Beef: Add the marinated beef to the wok in a single layer. Let it sear for a minute without moving, then stir-fry until browned and almost cooked through, about 2-3 minutes. You may need to cook the beef in batches if your wok is crowded to ensure it sears rather than steams. Remove the beef from the wok and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the sliced red and green bell peppers. Stir-fry for 2-3 minutes until they are tender-crisp.
- Combine and Sauce: Return the cooked beef to the wok with the peppers. Add the cooked rice noodles to the wok. Pour the prepared sauce over everything.
- Toss and Finish: Toss everything gently to coat the noodles, beef, and vegetables evenly with the sauce. Continue to stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and the noodles to absorb the flavors.
- Add Basil: Stir in the fresh basil leaves just before serving. Cook for another 30 seconds until the basil wilts.
- Serve: Remove from heat immediately. Serve your Delicious Drunken Noodles With Beef hot, garnished with chopped cilantro and lime wedges on the side, if desired.
Why You’ll Love This Delicious Drunken Noodles With Beef
This Delicious Drunken Noodles With Beef recipe is an absolute winner for so many reasons. Its star attraction is undoubtedly the incredible depth of flavor – a perfect balance of savory, sweet, and a hint of spicy that awakens the palate. Unlike takeout, which can be inconsistent, making this at home means you control the ingredients and can tailor the spice level to your exact preference, all while saving money. The fresh basil adds a fragrant, aromatic finish that truly elevates the dish, making it feel incredibly special.
Think of it as a more accessible yet equally delightful cousin to Pad Kee Mao, but with the satisfying chew of rice noodles and the robust flavor of beef. It’s a dish that’s as comforting as a good stir-fry should be, yet bursting with exciting Thai-inspired notes. So, go on, gather your ingredients and give this Delicious Drunken Noodles With Beef a try – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Delicious Drunken Noodles With Beef will ensure you can enjoy its fantastic flavors even days later.
- Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: For the best results, reheat gently. You can do this in a wok or skillet over medium heat with a splash of water or broth to prevent sticking and to rehydrate the noodles. Stir frequently until heated through. Alternatively, you can microwave it, covered, on medium power, stirring halfway through.
- Freezing: While not ideal as the noodles can become a bit mushy upon thawing, you can freeze this dish if necessary. Cool completely, then portion into freezer-safe containers. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat as directed above. It’s best to consume it within a couple of days after thawing.
Final Thoughts
This Delicious Drunken Noodles With Beef recipe offers a fantastic journey of authentic Thai flavors right in your own kitchen. It’s a perfect example of how a few simple ingredients can transform into something truly extraordinary. Give it a shot – you’ll be delighted by how easy and rewarding it is!
Delicious Drunken Noodles With Beef
Ingredients
Equipment
Method
- In a medium bowl, toss the thinly sliced beef with 1 tablespoon of soy sauce. Let it marinate for at least 10 minutes while you prepare the other ingredients. This helps tenderize the beef and infuse it with flavor.1 pound beef sirloin or flank steak, 1 tablespoon soy sauce
- In a small bowl, whisk together the oyster sauce, remaining 1 tablespoon of soy sauce, dark soy sauce (if using), fish sauce, brown sugar, rice vinegar, and water. Set aside.3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 tablespoons water
- If you are using dried wide rice noodles, cook them according to package directions until al dente. Drain them well and toss with a tiny bit of oil to prevent sticking. If using fresh noodles, you can often use them directly or give them a quick blanch if recommended by the package.8 ounces wide rice noodles
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.2 tablespoons vegetable oil, 4 cloves garlic, 1-2 Thai bird’s eye chilies
- Add the marinated beef to the wok in a single layer. Let it sear for a minute without moving, then stir-fry until browned and almost cooked through, about 2-3 minutes. You may need to cook the beef in batches if your wok is crowded to ensure it sears rather than steams. Remove the beef from the wok and set aside.1 pound beef sirloin or flank steak
- Add the remaining 1 tablespoon of vegetable oil to the wok if needed. Add the sliced red and green bell peppers. Stir-fry for 2-3 minutes until they are tender-crisp.2 tablespoons vegetable oil, 1 red bell pepper, 1 green bell pepper
- Return the cooked beef to the wok with the peppers. Add the cooked rice noodles to the wok. Pour the prepared sauce over everything.1 pound beef sirloin or flank steak, 8 ounces wide rice noodles
- Toss everything gently to coat the noodles, beef, and vegetables evenly with the sauce. Continue to stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and the noodles to absorb the flavors.
- Stir in the fresh basil leaves just before serving. Cook for another 30 seconds until the basil wilts.1/2 cup fresh basil leaves
- Remove from heat immediately. Serve your Delicious Drunken Noodles With Beef hot, garnished with chopped cilantro and lime wedges on the side, if desired.1/4 cup fresh cilantro, lime wedges