Lemongrass Gate · Main dishes

Drunken Noodles with Beef

Name: Drunken Noodles with Beef
Total time: 40 min
Yield: 4 servings
Ingredients: 300 g Dried wide rice noodles; 400 g Sirloin steak; 25 g Fresh Thai basil; 4 clove Garlic; 4 whole Thai bird's eye chilies; 1 whole Bell pepper; 1 whole Onion; 150 g Broccoli; 1 whole Carrot; 2 tbsp Soy sauce; 1 tbsp Fish sauce; 1 tbsp Oyster sauce; 1 tsp Brown sugar; 2 tbsp Neutral oil; 1 whole Lime; 0.25 tsp Black pepper; 2 whole Green onions; 0.25 tsp Salt; 2 L Water

Wide rice noodles seared with sliced sirloin, chili, Thai basil and a salty mix of soy, fish sauce and oyster sauce. High heat, a short cook, and basil added at the last moment.

40 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried wide rice noodles300 g
Sirloin steak400 g
Fresh Thai basil25 g
Garlic4 clove
Thai bird's eye chilies4 whole
Bell pepper1 whole
Onion1 whole
Broccoli150 g
Carrot1 whole
Soy sauce2 tbsp
Fish sauce1 tbsp
Oyster sauce1 tbsp
Brown sugar1 tsp
Neutral oil2 tbsp
Lime1 whole
Black pepper0.25 tsp
Green onions2 whole
Salt0.25 tsp
Water2 L

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (fish sauce), shellfish (oyster sauce), soy and wheat (soy sauce and oyster sauce). Wide rice noodles are usually wheat-free; read the package.

Method

Soak the noodles and slice the beef

Soak the noodles in the warm water until they are flexible, about 20–30 minutes, then drain. Slice the sirloin across the grain into strips about 5 mm thick. Toss with a pinch of the salt and the pepper. Wash your hands and board. Slice the onion, pepper, carrot and green onions. Cut the broccoli into small florets. Mince the garlic, slice the chilies and pick the basil. Stir the soy sauce, fish sauce, oyster sauce and brown sugar together.

Sear the beef

Heat 1 tbsp oil in a wok over high heat until it smokes lightly. Add the beef in a single layer, in two batches, and cook for 1–2 minutes without stirring, then toss for 30 seconds, until browned and no longer pink. Thinly sliced sirloin passes Health Canada’s 63°C (145°F) minimum for beef pieces once it is browned through; check the thickest strip with a thermometer if any piece looks underdone. Transfer the beef to a clean plate.

Fry the noodles

Add the remaining oil. Stir the garlic and chilies for 15 seconds, then the onion, pepper, carrot and broccoli for 2–3 minutes, until the broccoli is bright and tender-crisp. Add the noodles and the sauce and toss for 2 minutes, until the noodles are hot and coated. Add a spoonful of water if they stick.

Finish and serve

Return the beef and its juices. Take the wok off the heat, fold in the basil and green onions, and serve with lime wedges.

Wide noodles scorch if the wok is not hot and they clump if it is crowded. Cook the beef and the vegetables in batches, and keep the basil for the very end so it stays fragrant.

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