This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. This post contains affiliate links.
I miss my favorite Thai restaurant in Syracuse, NY. I’m not sure if it’s still there, but my husband and I were regulars. The three Thai American sisters who ran the business would sit and chat with us while we slurped tom yum soup and douse our burning tongues with spicy drunken noodles.
We’ve yet to find a local Thai restaurant whose combination of hospitality and food rival our old fave. Mostly because the kids have only recently embraced the mouthwatering happiness of Thai food. I’ve been experimenting at home to recreate those drunken noodles. Which are called such because the dish is so spicy that you’ll get drunk from the beer used to cool your mouth.
The kids don’t care for spicy food. How can they be related to us? So I’ve developed a version with similar flavors but without the heat. My husband and I love the heat so we add Sriracha tableside. If I’m cooking just for the two of us, I’ll toss in some freshly sliced jalapenos at the same time I add the basil.
Yes, this recipe is kid approved. They actually cheer when they see me cooking it! I love how easy it is to pull together, especially for a weekday supper. The slightly crisp bell peppers add a huge pops of color to this beef dish.
A note on the noodles: You want wheat noodles that are similar in size and thickness as linguine. They are sometimes called mee pok or lo mein and can be found at Asian markets. If you’re in pinch, you can use whole wheat linguine. Rinsing the noodles after cooking may sound strange, but it’s quite normal in Asian cooking. Don’t skip this step or your noodles will be too gummy once it’s added to the sauce.
If you’ve never used oyster sauce, don’t be scared. It doesn’t taste like oysters. It’s this magical brown sauce that’s full of umami. It makes a great marinade and really good for stir-fry. My preferred brand is Lee Kum Kee Panda brand or Lee Kum Kee Premium Oyster Sauce. There’s even a vegetarian version.
One more thing: Grating fresh ginger is a breeze with a microplane. Best $10 I ever spent for my kitchen.
Easy Basil Beef & Bell Pepper Noodle Stir Fry
- 8 oz dried flat wheat noodles like mee pok or linguine
- 1 pound beef chuck, thinly sliced
- 2 T freshly grated ginger
- ½ c + ¼ c oyster sauce
- 1 T rice vinegar
- 1 tsp ground black pepper
- 1 medium yellow bell pepper, seeded & sliced ½ wide strips
- 1 medium red bell pepper, seeded & sliced ½ wide strips
- 1 medium green bell pepper, seeded & sliced ½ wide strips
- 1 cup fresh basil leaves, tightly packed
- 1 T sesame oil
- ¼ c water
- 1 lime, cut into slices
- Sriracha (optional)
- In a 5 quart pot, boil water for noodles. Do not salt water. Once it reaches a roiling boil, add dry noodles. Cook until noodles are chewy but not quite done. Drain noodles in colander and rinse thoroughly in cold water rinse off starches.
- While noodles cook: combine sliced beef, grated ginger, ½ cup oyster sauce, rice vinegar, and black pepper in a medium bowl. Allow to marinate while you prep the bell peppers.
- Set aside 3 large basil leaves for garnish. Tear the rest of the large leaves in half.
- In a 12” nonstick skillet, heat sesame oil on medium high heat. When oil begins to shimmer, add fresh basil leaves. Cook for 2-3 minutes until leaves start to wilt.
- Add beef and marinade. Cook beef for 5-7 minutes, stirring occasionally. Add sliced bell peppers, ¼ cup oyster sauce, and ¼ c water. Turn heat to high and cover. Cook for 5 minutes,
- Remove cover and lower stove to medium high. Add cooked noodles to skillet and toss until ingredients are well mixed. Cook until noodles are heated through.
- Right before serving, thinly slice 3 basil leaves and garnish noodles. Serve with lime wedges and Sriracha.
Need inspiration on building a healthy meal with beef? Head to Beef Checkoff site for recipes and tips on choosing lean cuts. There’s even more on our Healthy Meals Pinterest board. Don’t forget to follow Beef It’s What’s For Dinner on Facebook, Twitter and Pinterest.
Enjoy more healthy recipes with beef as the star ingredient. Each recipes is designed for weekday cooking!
Monday: Thai Steak Salad from Flavor Mosaic
Tuesday: Pan Seared Steak with Chimichurri from Life Tastes Good.
Wednesday: Naanwich Steak Wrap from Recipe for Perfection
Thursday: Flank Steak Salad Bowl from Shockingly Delicious
Friday: Basil Beef and Veggie Noodles from I’m Not The Nanny