Name: Thai Drunken Noodles with Beef
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asia, Thai
Ingredients: 1/2 cup soy sauce; 1/2 cup water; 1/4 cup oyster sauce; 3 tablespoons packed dark brown sugar; 3 tablespoons fish sauce or soy sauce; 1 tablespoon minced fresh gingerroot; 6 garlic cloves, minced; 1 pound wide rice noodles; 1/4 cup grapeseed oil or canola oil, divided; 8 ounces boneless beef chuck steak, thinly sliced; 1 medium sweet red pepper, julienned; 1 large onion, julienned; 2 to 4 Thai red chiles, thinly sliced; 1-1/2 cups fresh Thai basil leaves, coarsely chopped; 1 cup minced garlic chives

We raise wagyu beef on our ranch and love to use it in this quick pasta dish. I think it's better than many of the drunken noodles you get at many Thai restaurants, but I'll let you be the judge of that. —Cassandra Butler, Tempe, Arizona

Ingredients

1/2 cup soy sauce

1/2 cup water

1/4 cup oyster sauce

3 tablespoons packed dark brown sugar

3 tablespoons fish sauce or soy sauce

1 tablespoon minced fresh gingerroot

6 garlic cloves, minced

1 pound wide rice noodles

1/4 cup grapeseed oil or canola oil, divided

8 ounces boneless beef chuck steak, thinly sliced

1 medium sweet red pepper, julienned

1 large onion, julienned

2 to 4 Thai red chiles, thinly sliced

1-1/2 cups fresh Thai basil leaves, coarsely chopped

1 cup minced garlic chives

Instructions

1 In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside.

2 In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.