Thai Beef Stir-Fry
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 15 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Centre d'information sur le boeuf |
Recipe ingredients
- 2 packages (each 3 oz/85 g) instant soup noodles, beef flavour
- 1 lb (500 g) beef stir-fry strips or marinating steak (i.e. Inside Round or Sirloin Tip), cut into strips
- 2 tsp (10 mL) minced garlic or 1 tsp. (5 mL) garlic powder
- 4 tsp (20 mL) minced gingerroot
- 1/2 package (750 g) frozen oriental vegetables or 1-1/2 cups (375 mL) fresh snowpeas & red pepper strips
- 2/3 cup (150 mL) orange juice
- 2 tbsp (30 mL) bottled stir-fry sauce (i.e. Thai, Szechwan)
Preparation
Place noodles in shallow casserole; sprinkle with 1 packet seasoning mix, cover with boiling water and set aside. Heat garlic and ginger root in a large oiled skillet over medium-high heat. Sprinkle beef with contents of remaining seasoning packet and place in skillet, stir-fry just until beef loses its pink colour. Remove meat from pan. Add vegetables and stir-fry 2 minutes. Add drained noodles and cook one minute more. Stir in orange juice, stir-fry sauce, and meat. Cook and stir until well blended. Serve immediately.
Suggestion
Origin: Thai
* We recommend Selection and Irresistibles products.
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