thai beef stir fry with rice noodles
Thai beef stir fry is a great weeknight dish. Beef tossed with thai nam jim sauce goes great with rice noodles, on rice or even in a sandwich.
Thai beef stir fry
- 1 1/2 lb top sirloin thinly sliced against the grain
- 10-12 tbsp nam jim sauce - this is really to taste
- 2 tbsp vegetable oil
- 12 oz rice noodles
thai nam jim sauce
- 1/4 cup fish sauce
- 1/4 cup lime juice - freshly squeezed
- 2 green finger hot chilies - minced, about 2-3 tsp
- 1 red chili - minced, about 1 tsp
- 1/4 cup shallots - finely diced
- 1/4 cup cilantro - finely chopped
- 1 clove garlic - chopped as finely as you can
- 1/4 cup brown sugar
- 1/4 cup water
Thai beef stir fry with rice noodles
If serving with the noodles, bring a large pot of water to boil.
Boil the rice noodles for 3-4 minutes until just tender. Drain and run cold water over the noodles until cool. Toss with your hands to make sure they don't stick together. A big clump of rice noodles isn't so good.
Heat the oil in a wok or large non-stick frying pan over high heat. Season the beef liberally with salt and pepper. Stir fry 1/4 of the beef until evenly brown. Remove. Add more oil as needed and and repeat until all the beef is browned. Return the beef - but not the accumulated juices - to the pan. Stir fry briefly until the beef is warm. This is one time you don't want to add the accumulated juices back into the dish.
Toss the beef with nam jim and serve over rice noodles (or whatever you decide to serve it with). Garnish with peanuts or sesame seeds, thinly sliced red chilies, and cilantro. Or you can add mint, basil, baby greens, julienned carrots and thinly sliced cucumber. That turns this into a Thai beef noodle salad.
Thai nam jim sauce
Combine all the ingredients and stir to dissolve the sugar.
Let stand for about an hour to let the flavours combine. If you don't have time to let it stand, don't worry. Just go for it.
Unless you like things really spicy, don't use Thai red chilies (the little ones). Try to find red finger hot chilies. If you can't find them, leave them out. Just add in a bit more green chili.
If you are serving this with rice noodles, you can leave them cold for a noodle salad. Or you can give them a quick stir fry in a bit of oil and serve them warm. It's surprising what a difference that can make.
Serving: 4g | Calories: 657kcal | Carbohydrates: 88g | Protein: 41g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 1469mg | Potassium: 746mg | Fiber: 2g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 23.9mg | Calcium: 70mg | Iron: 3.7mg