Thai Beef With Noodles Pioneer Woman

A scrumptious, quick stir-fry.

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I could eat beef stir fry every day of the week. I had a major hankering for it last night, and decided to throw together a variation of my Beef with Snow Peas, which will knock your ever-loving socks off if you ever get around to making it. For this incarnation, I decided to use red bell peppers and otherwise spice things up a bit; use whatever peppers you have on hand, at whatever spiciness level you can handle. And add hot chili paste or chili oil for an extra layer of heat. Ouch and wow and yum.

Also, rather than serve it over rice this time, I used rice noodles. Rocked my world, right here on the Oklahoma cattle ranch where I live.

I wiped a tear from the corner of my eye.

Not sure how much of that was attributable to the spiciness of the dish.

Either way, it was delicious. Here's how I made it:

Start with some soy sauce. Low sodium is good; keeps the dish from getting too salty.

Mix in sherry, brown sugar, cornstarch, minced garlic, and fresh ginger (not shown because I didn't have any, but you'll definitely want to include it because it's a miracle) and…and this weird stuff. It's red chili paste. You could also just use a few dashes of red chili oil.

Stir it all together.

Add the very thinly sliced flank steak to the mixture.

Toss it around.

I will now take this opportunity to state for the record that very thinly sliced flank steak is my absolute top choice when it comes to stir fry. It's the best. It's incredibly flavorful, yes, but it also remains tender after cooking.

Just make sure you start with a very sharp knife so you can get the meat slices really thin.

Next, slice up an onion. Not too thin; you want the slices to remain a little firm and crisp.

Grab a couple of bell peppers. Lop off the tops, pull out the innards, the cut the peppers into rings. You can use all red, red and green, or a combo of red, green, and yellow. Also, if you're feeling spicy, mince up some fresh jalapenos or chili peppers. Heat is good!

(You'll also need some rice noodles. Boil some water and have it ready toward the end.)

Begin by heating canola oil over medium-high to high heat.

Throw in the sliced onions and cook them for just a minute. You'll want to get 'em as brown as possible in as short an amount of time as possible. Remove them to a separate plate.

Return the skillet to the burner and allow it to get nice and hot.

Throw in the red bell pepper, and cook it the same way: quickly, over high heat.

Remove the peppers to a plate.

Return the skillet to the stovetop, add a little more oil to the pan, then add about a third of the marinated meat mixture, also known as MMM or M-cubed. Spread the pieces out, then don't touch them for thirty seconds or so.

Turn them over to the other side and cook them for twenty to thirty more seconds…

Then remove them to a plate.

Repeat with the rest of the meat.

Turn the heat to low, then add all the meat back into the skillet.

Then dump in the onions and peppers…

And stir to combine.

Pour in the rest of the liquid from the bowl…

Then stir and allow to simmer for a few minutes.

UPDATE/NOTE: Because the beef does not marinate in the liquid for more than a few minutes (and because it does simmer for a few minutes) I'm not concerned about using the same liquid in this dish. If you are concerned, however, you can definitely whip up a separate batch of liquid for use in the dish.

Cook the rice noodles according to package directions: I boiled some water, then turned off the heat and threw the noodles into the hot water and allowed them to sit for eight minutes.

I started by adding only about half the noodles I cooked; I wanted to see how much the meat and sauce would take.

Stir it around and see how the sauce looks, then add more noodles if you think it's necessary.

Throw on some cilantro leaves at the end.

And…yum. Flavorful, spicy, magical. Sprinkle on some red pepper flakes at the end to top off the spicy factor. Eat with chopsticks if you have 'em.

And most importantly: have seconds.

Enjoy!

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a9984/beef-with-peppers/