Thursday, May 3, 2018

Thai Beef With Peppers

Bev saw The Pioneer Woman make this dish on TV and really wanted to try it so we bought the steak, fresh ginger, and some Thai Stir Fry Rice Noodles – we had everything else on hand.  Bev was tired from a day in her flower bed so I made the dish by Ree's recipe.  This is a shot of her dish from the web.

1 package pad Thai rice noodles or linguine
1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste or a few dashes red chili oil
2 cloves garlic, minced
1 lime, halved
1 pound flank steak, sliced very thin against the grain
2 tablespoons vegetable oil
1 medium yellow onion, sliced (I halved first)
1 red bell pepper, cored and sliced into rings (I sliced into strips)
1 tablespoon diced fresh jalapeno (I omitted)
Fresh basil leaves, for garnish (I omitted)
Fresh cilantro leaves, for garnish (I omitted)

1. Cook the noodles according to the package directions.  (Package said 10 minutes but 12 would have been better).
2. In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
4. Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. 5. Cook for another 30 seconds, then add the onions and peppers back into the skillet. 
6. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
7. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
8. Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

We all thought it was very good (would make again) and it had just the right amount of heat for Pat and Bev – I think I could have added a few jalapenos to mine - we forgot to buy the garnishes but now have some basil planted.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/30/18 Meal Date


  1. Now that looks like another wonderful meal thanks for sharing.

  2. Love this kind of dish Larry - thanks for sharing!

  3. Great flavors in this dish. I know my son would LOVE this recipe!

  4. Larry, Very attractive offering... Laurie saw this particular episode of The Pioneer Woman as well! Take Care, Big Daddy Dave

  5. I'm going to give this one a try. I love the combination of sherry, soy and brown sugar. Was the beef nice and tender?

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  7. Delicious for sure, thanks for the recipe. Great photo at the top too!

  8. I really like Thai food because of all the different and unique flavors. This sounds like a great recipe.

  9. Made this last night and it was mighty tasty!

  10. well it looks like you aced this one!


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