Bangkok Beef Basil Noodle Bowl Recipes

BANGKOK BEEF & BASIL NOODLE BOWL

Bangkok Beef & Basil Noodle Bowl image

Make and share this Bangkok Beef & Basil Noodle Bowl recipe from Food.com.

Provided by Pinay0618

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs beef round sirloin tip center steaks, cut 1 inch thick (flat iron) or 1 1/2 lbs beef shoulder top blade steaks (flat iron)
3/4 cup teriyaki sauce, divided
3 tablespoons fresh lime juice
2 teaspoons red curry powder
1 (7 ounce) package dried rice noodles
1 cup thinly sliced red bell pepper, strips
1 cup thinly sliced fresh basil
1 cup thinly sliced green onion, strips (3 x 1/8-inch strips)
black pepper

Steps:

Cut beef steak crosswise into 1/4-inch thick strips. Place in shallow glass dish. Add 1/4 cup teriyaki sauce; toss to coat. Cover and marinate in refrigerator 15 minutes.
Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. Set aside.
Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside.
Meanwhile spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from wok. Repeat with remaining beef. If necessary, re-spray skillet with cooking spray. Add bell pepper to wok; stir-fry 30 to 60 seconds or until crisp-tender. Remove from wok.
Add teriyaki sauce mixture to wok; bring to a boil. Add rice noodles, basil, 1/2 of green onions, bell pepper and beef; cook and carefully stir until heated through. Season with black pepper, as desired. Garnish with remaining green onions.

Nutrition Facts : Calories 800.3, Fat 43.1, SaturatedFat 16.7, Cholesterol 115.7, Sodium 2281.7, Carbohydrate 56, Fiber 3, Sugar 9.4, Protein 45

THAI BEEF NOODLE BOWLS

Thai Beef Noodle Bowls image

Check out these Thai noodles that are made using cabbage and beef - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 lb beef top sirloin steak, thinly sliced across grain
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 medium onion, thinly sliced (1 cup)
2 tablespoons finely chopped gingerroot
2 jalapeño chiles, seeded and chopped
2 large cloves garlic, finely chopped
3 cups water
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 cups thinly sliced Chinese (napa) cabbage
1 package (8 oz) tofu shirataki noodles, spaghetti style, drained and rinsed well
6 fresh mint leaves
2 tablespoons chopped fresh cilantro
6 tablespoons thinly sliced green onions (5 to 6 medium)
1 lime, cut into 6 pieces

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, remove from pan to bowl (leave juices in pan). Cover and keep warm.
Reduce heat to medium. Add onion, gingerroot and chiles. Cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g

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