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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 (8 oz.) package pad thai rice-stick noodles |
1 (1 lb.) bag frozen asian stir-fry vegetables |
2 cloves garlic, minced |
1-inch piece fresh ginger, peeled and grated |
1 1/2 tablespoons soy sauce |
1 tablespoon red curry paste |
1 tablespoon rice wine vinegar |
2 tablespoons lime juice |
5 tablespoons peanut oil |
1 pound beef sirloin or flank steak, sliced 1/4-inch thick |
1 red bell pepper, sliced into 1/4-inch strips |
6 scallions, sliced (1 cup) |
1/2 pound bean sprouts (2 cups), optional |
1/2 cup roasted, unsalted peanuts, chopped (3 oz.), optional |
Directions:
1. Soak rice noodles in cold water for 15 minutes; drain. Add to a pot of boiling water and cook for 5 minutes. Drain again and set aside.
2. Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinegar, lime juice and 2 Tbsp. peanut oil; set aside.
3. In a large, nonstick skillet, heat 1 Tbsp. peanut oil over medium-high heat. Add half of beef and stir-fry for 4 minutes. Transfer to a plate. Repeat process with 1 Tbsp. oil and remaining beef. Keep beef warm. Wipe out pan; add remaining 1 Tbsp. oil and red pepper, then stir-fry for 2 minutes. Add scallions and reserved Asian vegetables and cook for 3 minutes.
4. Add reserved sauce to skillet; cook for 1 minute. Add beef and cooked noodles and toss thoroughly to combine with sauce.
5. Serve noodles in bowls with bean sprouts and peanuts, if desired.
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