Friday, 6 July 2012

Thai Style Beef on Noodles

Ok so I have been a bit absent, mostly due to my bikini diet not really being blog worthy. However I have missed you so I am back :). Just so you know the healthy eatings going well and I actually started running half an hour a day. Even more surprisingly I am enjoying the running. However, although I am back, that does not mean that I have given up on the bikini diet, so tonight for dinner I had a relatively healthy beef and noodles. Which if I say so myself was delicious :D.
It was also very easy and very fast to make. The whole process took about 10 minutes (but with a break of 1hr in the middle so the beef could soak in the marinade). I reckon this would be ideal for a dinner party; minimal fuss.

Anyway, what you will need for the Thai beef:

  • Lump of beef (I'll leave it to you how much you use, I used a large lump of rump steak for two);
  • 1 small red chilli (the ones I used were quite mild);
  • 3 tbsp Lime Juice;
  • 1 tbsp Soy Sauce;
  • 2-3 tbsp Sugar Cane Syrup; and
  • Handful of fresh Coriander.

What you need for the noodles:
  • Vermicelli Noodles (enough for two... or how ever many you are cooking for);
  • 1 Red Pepper, finely sliced;
  • 1 Red Onion, finely sliced;
  • 2 tsp fresh grated Ginger;
  • 2 Spring Onions, finely sliced;
  • 1 small red chilli, finely diced;
  • 1 tbsp Sweet Chilli Sauce; and
  • 1 tbsp Soy Sauce.

What you need to do:

1.   Blitz the ingredients for the marinade (chilli, soy, lime, sugar syrup and coriander) in a blender until a smooth-ish liquid.

2.   Pop the liquid into a bowl with the beef and cover. If you are going to cook the beef within the next hour it does not need to go back in the fridge. If you are preparing the beef far in advance store it in the fridge and take it out 1/2 - 1 hour before cooking. 

3.   Just before you are ready to cook the beef, prep all of the vegetables for the noodles so that everything is cut/diced/grated as required.

4.   When everything is ready, heat up a frying pan until searing hot and place the beef lump into it (saving the marinade). Leave to cook for 4 minutes then turn over and cook for 4 minutes on the other side. After that turn regularly until cooked to your liking, brushing with a bit more marinade occasionally. (Note the cooking times here are estimates you will have to make a judgement based on the size of the beef you have and how you like it cooked.) When the beef is done take it out of the pan and leave to sit on a chopping board for a few minutes before slicing.

5.   In the mean time put the noodles in a pan of hot water to cook and heat up a little bit of oil in a wok. When the noodles are cooked drain and set aside.

6.   While the noodles are cooking heat up the ginger, chilli and spring onions in the wok for 2-3 minutes. 

7.  Next add the red onion and red pepper to the wok and cook for a further 3-4 minutes until the begin to soften. Then throw in the noodles, sweet chilli sauce and soy sauce and toss so that the noodles and vegetables are all coated.

8.   Serve the noodles up onto the plates. Then cut the beef into thin ribbon like slices and layer on the noodles. 

9.   Serve immediately and enjoy :). I served with half a lime on the side and a glass of dry white wine.

As you can see, I like my beef reasonably well done :)


  1. What a yummy dish! Thanks for sharing.

  2. This whole dish sounds amazing! Love the marinade =)

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