Spicy Beef Stir-Fry with Noodles & Avocado
Hot-and-savory Thai beef with bell peppers and chili, served over rice vermicelli with creamy avocado and peanut sauce. One-pan weeknight dinner that hits in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or flank, thinly sliced
- 1 whole red bell pepper, sliced into strips
- 2 whole Thai red chili peppers or serrano, sliced
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 4 oz rice vermicelli noodles
- 1 whole avocado, sliced
- ½ cup peanut sauce (jarred or homemade)
Instructions
- 1
Cook rice vermicelli in boiling salted water until tender, about 4 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add beef in a single layer. Sear without stirring for 90 seconds, then flip and cook another 90 seconds until edges brown. Transfer to a plate.
- 4
Add bell pepper and chili to the skillet. Stir-fry for 2 minutes until peppers soften and char slightly at the edges.
- 5
Return beef to the pan. Pour in soy sauce and fish sauce, toss to coat. Cook 1 minute until the surface looks glossy.
- 6
Divide noodles between two bowls. Top with beef and peppers, arrange avocado slices alongside, drizzle with peanut sauce, and serve with a lime wedge.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling water
- cutting board
- knife
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