Spicy Thai Steak and Vegetable Stir Fry Recipe - Allrecipes.com
Spicy Thai Steak and Vegetable Stir Fry Recipe
  • READY IN 35 mins

Spicy Thai Steak and Vegetable Stir Fry

Recipe by  

"Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
  2. Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
  3. Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2011

I made this tonight and my husband and I love this meal. I gave it 5 stars because I will make this again and again. I made a few changes. I did not have ramen noodles so I used egg noodles and cooked them in beef broth. I also used portabella mushrooms. I tenderized the steak before cooking. I did use cabbage since I did not have it on hand. The only negative, it was a tad bland. Next time I will double the amount of peanut sauce.

 
Most Helpful Critical Review
Oct 20, 2011

This was good however the raman noodles were mushy cooking them 3 minutes as the package instructions indicated. I would recommend not cooking them more than 2 minutes (not sure all raman noodles are the same as far as cooking directions, we got ours at an Asian market). The meat needed to be tenderized and it needed a little more kick. Otherwise it was pretty good. We had Peanut sauce on hand so we just added some Chili pepper sauce. Probably needed to add a bit more.

 
Nov 10, 2011

This was soo easy and delicious! The noodles were a bit soggy as other people said. May use different ones next time. People also suggested more flavor which was a big help so I used more peanut sauce soy sauce and sautéed ginger with the steak. I'll probably use more peppers next time. The biggest hit was that I added peanuts to the dish. It gives a great crunch and flavor. Perfect intro to cooking!

 
Aug 13, 2011

I made the dish and it was great. I did not have the chili with peanut butter so I added a TB spoon of Jif to the chinese chili sauce I had and the flavor was so good. I will be making it for friends and family. Great blend of fresh veggies and sauce inter mingled with the noodles.

 
Sep 12, 2011

This was fantastic!!! I sauteed thinly slice fresh ginger to give that extra POP!! It has become a family fav which we will make many times!!

 
Sep 05, 2011

I found this recipe while using the all recipes app on my phone and looking for something quick to make for dinner. This was super easy to make and everyone LOVED it. I did not have cabbage on hand so I did not add the cabbage and I could not find the peanut chili sauce, so I followed another review and added 1T of JIF peanut butter to sauce mix. I will be making this one again and again! Thanks

 
Mar 22, 2012

I have made this two times so far, with slight modifications. The first time I used diced chicken breast instead of beef, which worked well. The second time I used chicken top ramen and no meat, but the noodles came out a bit soggy. Either beef noodles hold up better, or a few seconds makes the difference between firm and soggy noodles.

 
Oct 06, 2011

This was ok, but I wasn't too fond of the texture of the ramen. My partner decided to make this one for dinner a few weeks ago, and we did like the overall dish, we think next time we will use a better noodle (perhaps lo main) instead of cheaper ramen.

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 970 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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