Beef Thai Noodles


I love me some noodles; rice noodles, angel hair pasta, orzo, egg noodles, udon noodles – you name it, I have it in my cupboard. They are so versatile and more importantly, they are the reason I survived undergrad… 🙂

There is also no wrong time for noodles, and no wrong way for noodles. And some days, there is nothing quite as comforting as a big bowl of penne covered in tomato sauce and cheese. Simplicity at it’s finest and most decadent. Alas, some days, a girl needs a change. Some days, life calls for a spicy, salty, and savoury change. This Beef Thai Noodle dish will surely satisfy those cravings!

Now I do know that I am using the term “Thai” loosely, but it’s just so friggin delicious, I also know that after you have just one bite, you won’t care what it’s called either. 😉


For this recipe, the ingredients are simple and easy to find!

Yes I did use linguine haha. I know, it’s not very “Thai-y” but it works extremely well in this recipe, you’ll be very surprised, just trust me!

Also for the meat you can use a pound of inside round stir fry beef or just stewing beef sliced up thin if you have it kicking around in the freezer or something (sales!).

Another note for you: my absolute favourite soy sauce is the Kikkoman Sushi & Sashimi Soy Sauce, it’s sweeter and milder and I think it makes this recipe like ten million times better.


Okay, on to the recipe… step one! Take half a pack of linguine and then break it in half, bringing it to a boil in a big saucepot of water. I find it’s much easier to serve and eat when the noodles are broken in half!


Next is to coat your pound of meat in a mixture of cornstarch, water and garlic powder. Mix these three first, then add the meat to it and combine. This will give it a nice sear (a brown, crispy coating) when cooked in the frying pan (tip! try not to move the meat too much in the frying pan so that you give the meat time to sear.)

Cook your meat over medium heat with about a tbsp of olive oil and remove from frying pan when cooked!


next is to dice dice dice, and chop chop chop like above!

…then fry, fry, fry! (In the same frying pan as the meat for a couple of minutes – this would also be the time to season with salt and freshly ground pepper, and add the red pepper flakes – easy on the salt mind you, there’s a lot naturally in the soy sauce!)


Next whip up your sauce (at this point the pasta should be cooked, so drain it).

The last step is to combine the veggies, meat, pasta and sauce in the frying pan and serve topped with chopped peanuts, sliced green onions and maybe some extra red pepper flakes and lime if you’re into that! 😉

Public Servive Announcement: GINGER KEEPS EXTREMELY WELL IN THE FREEZER AND IT’S EASY TO GRATE FROM FROZEN. 🙂 – Also ginger is great to have on hand when sick! Grate some into a big mug of hot water, throw in a tbsp of lemon juice, 2 tbsps of honey and it’ll help ease that sore throat or stomache ache. 😉

Now I’ve mentioned this before, but I’ll say it again – I love the taste of spicy food, but I CANNOT in no way handle the heat, I am a wimp and a failure. So add more crushed red pepper flakes if you are braver than I! (Side note: I am working on building up my spice tolerance. 😉 )


BAM. Phew, writing this post has made me hungry for some more!

Until next Wednesday… Ciao xo


Beef Thai Noodles
Serves: 4


  • Half a 900g package of linguine
  • 2 tbsp olive oil, divided
  • 1 lb inside round stir fry beef or stewing beef sliced up thinly
  • 2 tbsp cornstarch combined with 2 tbsp water + more if needed
  • 1 tsp garlic powder
  • Salt and ground pepper to taste
  • ¼ tsp crushed red pepper flakes + more for garnish + more if you like it spicy!
  • 1 zucchini, cut in quarter slices
  • 8 ounces mushroom, sliced
  • 2 tbsp brown sugar
  • ⅓ cup soy sauce – I use Kikkoman Sushi & Sashimi Soy Sauce, it’s my favourite
  • Roughly 2 inches of fresh ginger, grated
  • 3-4 green onions, white ends chopped thinly and green tops chopped in 1 inch pieces
  • ¼ cup salted peanuts, chopped (not the roasted kind)
  • Optional: Serve with lime wedges


  1. Break half a package of linguine in half and cook according to package directions.
  2. In the meantime, combine cornstarch, water and garlic powder in a small bowl. Pour over meat and stir to coat.
  3. Fry meat in pan in olive oil (1 tbsp), try not to move it too much so you get a nice browning. Remove from pan when cooked.
  4. Chop veggies and fry with olive oil (1 tbsp) with salt (not too much as the soy sauce is salty by nature) freshly ground pepper and red pepper flakes in pan used for beef.
  5. Grate ginger and combine with soy sauce and brown sugar.
  6. Once veggies are cooked to desired “doneness”, add beef back into the pan with the cooked linguine and sauce. Stir to combine. Please note that it won’t be “saucey”.
  7. Remove from heat and garnish with chopped green onions, chopped peanuts and some extra red pepper flakes (and lime if you’re into that).
  8. Enjoy 🙂

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