Thai Beef Stir-Fry

Thai Beef Stir-Fry
  • 4 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:15 Total Time


Add all
  • 2x3 oz
    (2x85 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 teaspoon (5 ml) garlic powder

  • 4 tsp.
    (20 mL)

    minced gingerroot

  • 0.500

    package (750 g) frozen oriental vegetables or 1-1/2 cups (375 ml) fresh snowpeas & red pepper strips

  • 2/3 cup
    (170 mL)

    orange juice

  • 2 Tbsp.
    (30 mL)

    bottled stir-fry sauce (i.e. thai, szechwan)


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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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