Return to Content

Thai Spiced Beef and Noodles

Thai Spiced Beef and Noodles
0 votes, 0.00 avg. rating (0% score)
by

Yield: 4 servings

Ingredients:

  • 6 to 10 ounces cold grilled steak
  • 1/3 cup fresh lime juice
  • 3 teaspoons grated or minced fresh gingerroot
  • 2 large cloves garlic, minced or pressed
  • 1 teaspoon Thai hot sauce, or 1/2 teaspoon crushed, dried red pepper
  • 4 teaspoons sugar
  • 2 tablespoons chopped fresh basil
  • large-leaf lettuce, to line platter
  • 1/2 red onion, thinly sliced
  • 1 medium cucumber, peeled, seeded, and sliced
  • 1 cup bean sprouts
  • 4 cups cooked, chilled angel-hair pasta
  • tomato wedges, lime wedges, and fresh basil sprigs, for garnish

Instructions:

Slice the steak as thin as possible, diagonally across the grain. Combine with the lime juice, gingerroot, garlic, hot sauce, sugar, and basil, and marinate at least 3 hours in the refrigerator. Line a platter with lettuce leaves, and scatter with the onion and cucumber slices and the bean sprouts. Mix the steak and marinade with the pasta, and mound on the platter, over the vegetables. Garnish with tomato, lime, and basil.
Updated Thursday, May 8th, 2003

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111