THAI SPICY VEGETABLE STIR FRY RECIPE RECIPES

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SPICY THAI STEAK AND VEGETABLE STIR FRY RECIPE | ALLRECIPES



Spicy Thai Steak and Vegetable Stir Fry Recipe | Allrecipes image

Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!

Provided by Audrey Ansell

Categories     World Cuisine    Asian

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 17

1?½ cups water
2 (3 ounce) packages beef flavored ramen noodles
½ cup beef broth
2 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
? teaspoon ground ginger
1 tablespoon olive oil
¾ pound beef top round steak, cut into 1/4-inch strips
1 tablespoon olive oil
½ carrot, cut into matchsticks
1 stalk celery, thinly sliced
3 green onions, thinly sliced
¼ cup thinly sliced red bell pepper
2 cups shredded cabbage
1 cup bean sprouts
4 fresh mushrooms, thinly sliced
salt and pepper to taste

Steps:

  • Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
  • Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
  • Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.

Nutrition Facts : Calories 408.8 calories, CarbohydrateContent 34.9 g, CholesterolContent 51.9 mg, FatContent 17.5 g, FiberContent 3.5 g, ProteinContent 28.1 g, SaturatedFatContent 4.5 g, SodiumContent 873.2 mg, SugarContent 4.6 g

SPICY THAI STEAK AND VEGETABLE STIR FRY RECIPE - RECIPES.NET



Spicy Thai Steak and Vegetable Stir Fry Recipe - Recipes.net image

Instant noodles tossed together with flavorful and spicy sauteed Thai steak strips and delicious vegetable stir fry make this easy and low-cost dish!

Provided by Ryan Rhodes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 17

1½ cups water
3 oz (2 packages) beef flavored ramen noodles
½ cup beef broth
2 tbsp Thai chili peanut sauce
1 tbsp soy sauce
? tsp ground ginger
1 tbsp olive oil
¾ lb cut into ¼-inch strips beef top round steak
1 tbsp olive oil
½ cut into matchsticks Carrot
1 thinly sliced stalk celery
3 thinly sliced Green Onions
¼ cup thinly sliced red bell pepper
2 cups shredded cabbage
1 cup Bean Sprouts
4 thinly sliced fresh mushrooms
to taste salt and pepper

Steps:

  • Bring the water to a rolling boil over high heat.
  • Once the water is boiling, stir in the ramen noodles with only 1 seasoning pack, and return to a boil.
  • Cook for about 3 minutes until the noodles are tender, stirring occasionally.
  • Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl.
  • Set aside.
  • Heat 1 tablespoon of olive oil in a large skillet.
  • Stir in the steak. Cook and stir for 3 to 5 minutes until the steak is no longer pink.
  • Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet.
  • Stir in the carrot, celery, green onion, and bell pepper.
  • Cook and stir for about 2 minutes until the vegetables begin to soften.
  • Add the cabbage, bean sprouts, and mushrooms. Stir in the sauce.
  • Cover and cook for about 3 minutes until the vegetables are tender.
  • Toss in the cooked ramen noodles and steak.
  • Season with salt and pepper, and serve in bowls.

Nutrition Facts : CarbohydrateContent 23.20g, CholesterolContent 58.68mg, FatContent 19.22g, FiberContent 3.72g, ProteinContent 24.78g, SaturatedFatContent 5.74g, ServingSize 4.00 , SodiumContent 872.26mg, SugarContent 0.00, UnsaturatedFatContent 9.92g

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