Pioneer Woman Thai Beef With Peppers

Pioneer Woman Thai Beef With Peppers is made with flank steak, pad Thai rice noodles, soy sauce, sherry, fresh ginger, red chili paste, garlic, onions, and red bell pepper. This delicious Thai Beef with Peppers recipe creates a tasty dinner that takes about 16 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 1 package Pad Thai rice noodles or linguine
• ½ cup Low-Sodium Soy Sauce
• 3 tbsp Sherry
• 2 tbsp Cornstarch
• 2 tbsp Packed Brown Sugar
• 1 tbsp Minced Fresh Ginger
• 1 tsp Red Chili Paste or a few dashes of Red Chili Oil
• 2 cloves Garlic, minced
• 1 Lime, halved
• 1 lb. Flank Steak, sliced very thin against the grain
• 2 tbsp Vegetable Oil
• 1 Medium Yellow Onion, sliced
• 1 Red Bell Pepper, cored and sliced into rings
• 1 tbsp Diced Fresh Jalapeno or 1 tsp Diced Hot Pepper
• Fresh Basil Leaves, for garnish
• Fresh Cilantro Leaves, for garnish

How To Make Thai Beef With Peppers:

1. Cook the noodles: Prepare the noodles according to the package instructions. Set aside.
2. Make the marinade: In a small bowl, mix soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic, and juice from half the lime. Pour one-third of the marinade over the sliced beef and toss to coat. Reserve the rest of the marinade.
3. Stir-fry the vegetables: Heat 1 tablespoon of oil in a large skillet over medium-high to high heat. When hot, add the onions and cook for about a minute. Add the bell peppers and jalapenos, stirring for another minute until the peppers have charred bits but remain firm. Remove the vegetables to a plate.
4. Cook the beef: In the same skillet, heat the remaining tablespoon of oil. Add the beef in a single layer and let it cook for 45 seconds without stirring. Turn the beef and cook for another 30 seconds. Add the onions and peppers back into the skillet.
5. Combine and simmer: Reduce the heat to low. Pour in the remaining marinade and stir. Let it simmer for a few minutes until the sauce thickens.
6. Finish with noodles: Drain the noodles and add half to the skillet, tossing to combine. Add more noodles as desired. Stir in hot water if needed to thin the sauce.
7. Garnish and serve: Top with fresh basil and cilantro leaves, and serve immediately with a squeeze of the remaining lime.

Recipe Tips

• Slice the beef thinly: Cutting the flank steak thin against the grain ensures tender and easy-to-cook meat.
• Use very hot oil: Make sure the skillet is very hot before adding the vegetables and meat to get a good sear and retain flavors.
• Don’t overcook the noodles: Follow the package instructions for the noodles carefully to avoid mushy noodles.
• Stir the marinade well: Before using the marinade, make sure it’s well mixed to evenly coat the beef and thicken the sauce properly.
• Add water if needed: If the sauce becomes too thick, add a little hot water to thin it out without losing flavor.

How To Store & Reheat Leftovers

Storing in the Fridge: Store any leftover Thai beef stir fry in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a hot skillet for a few minutes, or microwave for 1-2 minutes, until warmed through. Add a splash of water to loosen the sauce if needed.

Nutrition Facts

• Calories: 768 kcal
• Total Fat: 17 g
• Saturated Fat: 5 g
• Carbohydrates: 112 g
• Dietary Fiber: 4 g
• Sugar: 10 g
• Protein: 35 g
• Cholesterol: 77 mg
• Sodium: 1423 mg

Try More Pioneer Woman Recipes:

• Beef And Pepper Stir Fry
• Beef And Snow Peas
• Beef And Bean Burritos
• Beef Stew With Noodles