Thai Beef with Rice Noodles
- ¾ pound sirloin, trimmed of all fat, rinsed and patted dry
- ½ pound dried rice noodles
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons dark brown sugar
- Freshly ground black pepper
- 5 tablespoons vegetable oil, divided
- 2 tablespoons minced garlic
- 1 pound greens (such as spinach or bok choy), cleaned and cut into ½-inch strips
- 2 eggs, beaten
- Crushed dried red pepper flakes to taste
- Rice vinegar to taste
Instructions:
You can use a bag of organic baby spinach leaves for the greens in this recipe because they are prewashed and small enough that you can skip the process of cutting them into strips.
- Slice the meat into 2-inch-long, ½–inch-wide strips.
- Cover the noodles with warm water for 5 minutes, then drain.
- In a small bowl, combine the soy sauce, fish sauce, brown sugar, and black pepper; set aside.
- Heat a wok or heavy skillet over high heat. Add approximately 2 tablespoons of the vegetable oil. When the oil is hot, but not smoking, add the garlic. After stirring for 5 seconds, add the greens and stirfry for approximately 2 minutes; set aside.
- Add 2 more tablespoons of oil to the wok. Add the beef and stir-fry until browned on all sides, about 2 minutes; set aside.
- Heat 1 tablespoon of oil in the wok and add the noodles. Toss until warmed through, approximately 2 minutes; set aside.
- Heat the oil remaining in the wok. Add the eggs and cook, without stirring until they are set, about 30 seconds. Break up the eggs slightly and stir in the reserved noodles, beef, and greens, and the red pepper flakes. Stir the reserved soy mixture, then add it to the wok. Toss to coat and heat through. Serve immediately with rice vinegar to sprinkle over the top.