Thai Beef Noodle Stir-Fry (Kuay Teow Neua)
Wide rice noodles tossed with tender beef and a savory-sweet soy glaze, finished with fresh basil and crispy garlic. Ready in 20 minutes with one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- ½ lb beef sirloin or flank steak
- 4 oz wide rice noodles (dried)
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- ¼ cup, loosely packed fresh basil (Thai or Italian)
- 2 tablespoons olive oil
Instructions
- 1
Bring a large pot of water to a boil over high heat, about 8 minutes. Once the water is rolling vigorously, add the rice noodles and stir gently to separate them.
- 2
Cook the noodles for 4 minutes, stirring once halfway through, until they are tender but still hold their shape when lifted with a fork.
- 3
Drain the noodles in a colander, shaking gently to remove excess water. Set them aside on a plate.
- 4
Place the beef on a cutting board. Slice it against the grain (perpendicular to the muscle fibers running through the meat) into 1/8-inch-thick strips, like slicing bread very thinly.
- 5
Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 6
Add the sliced beef in a single layer, pressing gently to the pan with a spatula. Do not stir for 90 seconds — let it sit so the bottom turns golden brown.
- 7
Stir the beef once and cook for another 90 seconds until the second side is browned and the center is still slightly pink when you slice a piece.
- 8
Push the beef to the side of the skillet. Add the minced garlic to the empty space and stir it into the oil for 30 seconds until it smells strongly fragrant and turns light golden.
- 9
Pour in 3 tablespoons of soy sauce, using a wooden spoon to scrape up any stuck-on brown bits from the bottom of the skillet.
- 10
Add the cooked noodles to the skillet and toss everything together using two utensils (wooden spoon and tongs) for 60 seconds until the noodles are coated evenly with the sauce.
- 11
Tear the basil leaves into bite-sized pieces by hand and scatter them evenly over the noodles.
- 12
Divide the noodles between two bowls or plates using tongs, making sure each serving has beef and sauce, and serve immediately while hot.
Tools you’ll need
- large pot (at least 3 quarts)
- colander
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon
- spatula
- tongs
- two bowls or plates
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