This Pioneer Woman Thai Beef With Peppers Recipe is a quick and savory recipe, which is made with flank steak and Pad Thai rice noodles. It’s the perfect 20-minute meal, ready in about 16 minutes.

Pioneer Woman Thai Beef With Peppers Recipe Ingredients

• 1 package Pad Thai rice noodles or linguine
• ½ cup Low-Sodium Soy Sauce
• 3 tbsp Sherry
• 2 tbsp Cornstarch
• 2 tbsp Packed Brown Sugar
• 1 tbsp Minced Fresh Ginger
• 1 tsp Red Chili Paste or a few dashes of Red Chili Oil
• 2 cloves Garlic, minced
• 1 Lime, halved
• 1 lb. Flank Steak, sliced very thin against the grain
• 2 tbsp Vegetable Oil
• 1 Medium Yellow Onion, sliced
• 1 Red Bell Pepper, cored and sliced into rings
• 1 tbsp Diced Fresh Jalapeno or 1 tsp Diced Hot Pepper
• Fresh Basil Leaves, for garnish
• Fresh Cilantro Leaves, for garnish

How To Make Pioneer Woman Thai Beef With Peppers Recipe

1. Cook Noodles and Make Marinade: Prepare the noodles according to the package instructions. While they cook, whisk together the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic, and the juice from half a lime in a small bowl. Pour about one-third of this marinade over the sliced beef and toss to coat.
2. Stir-fry the Vegetables: Heat 1 tablespoon of oil in a large skillet or wok over high heat. When the oil is shimmering, add the sliced onions and cook for one minute. Add the bell peppers and jalapeños and stir-fry for another minute until the peppers are tender-crisp with a few charred spots. Remove the vegetables from the skillet and set them on a plate.
3. Sear the Beef: Heat the remaining tablespoon of oil in the same skillet. Add the beef in a single layer and let it cook for 45 seconds without stirring to get a good sear. Turn the beef pieces and cook for another 30 seconds.
4. Combine and Finish: Return the cooked vegetables to the skillet with the beef. Reduce the heat to low and pour in the reserved marinade. Stir everything together and let it simmer for a minute or two until the sauce has thickened.
5. Toss with Noodles and Serve: Drain the cooked noodles well and add them to the skillet, tossing to combine with the beef, vegetables, and sauce. If the sauce is too thick, you can stir in a splash of hot water. Top with fresh basil and cilantro leaves and serve immediately with the remaining lime half for squeezing.

Recipe Tips

• How do you get the most tender beef? Slicing the flank steak very thinly against the grain is the most important step. This shortens the tough muscle fibers and ensures the beef is tender and easy to chew after a quick sear.
• Why is a hot pan so important? A very hot skillet allows you to get a beautiful, flavorful sear on the beef and vegetables quickly without overcooking them and making them tough or soggy.
• How do I avoid mushy noodles? Cook the noodles exactly according to the package directions, or even slightly al dente (with a little bite). They will continue to cook slightly when you toss them in the hot sauce at the end.
• Why does my sauce get lumpy? The cornstarch in the marinade is the thickener. Before you pour the reserved marinade into the pan, give it a quick whisk to make sure the cornstarch hasn’t settled at the bottom. This will ensure a smooth, glossy sauce.

What To Serve With Thai Beef With Peppers

This is a fantastic all-in-one meal. If you want to add a side, consider:

• Fresh spring rolls
• A simple cucumber salad
• Steamed edamame

How To Store Thai Beef With Peppers

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more of the sauce and soften upon reheating. Reheat gently in a skillet or microwave.

Thai Beef With Peppers Nutrition Facts

• Calories: 768 kcal
• Protein: 40g
• Fat: 25g
• Carbohydrates: 95g
• Sodium: 1200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Thai Beef With Peppers Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

11

minutes

Calories

768

kcal

A quick and flavorful stir-fry with tender beef, crisp peppers, and rice noodles tossed in a savory, spicy Thai-inspired sauce.

Ingredients

• 1 package Pad Thai rice noodles

• ½ cup Low-Sodium Soy Sauce

• 3 tbsp Sherry

• 2 tbsp Cornstarch

• 2 tbsp Brown Sugar

• 1 tbsp Minced Fresh Ginger

• 1 tsp Red Chili Paste

• 2 cloves Garlic, minced

• 1 Lime, halved

• 1 lb. Flank Steak, sliced thin

• 2 tbsp Vegetable Oil

• 1 Medium Yellow Onion, sliced

• 1 Red Bell Pepper, sliced

• 1 tbsp Diced Fresh Jalapeno

• Fresh Basil & Cilantro, for garnish

Directions

• Cook noodles according to package directions.
• Whisk together soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic, and juice from half the lime. Marinate the sliced beef in one-third of this sauce.
• In a hot skillet with 1 tbsp oil, stir-fry the onion, bell pepper, and jalapeño for 1-2 minutes until tender-crisp. Remove from pan.
• In the same hot skillet, add the remaining 1 tbsp oil and sear the beef in a single layer for about 1 minute per side.
• Return the vegetables to the pan. Pour in the reserved marinade and simmer for 1-2 minutes until the sauce thickens.
• Add the drained noodles to the skillet and toss to combine.
• Serve immediately, garnished with fresh basil, cilantro, and a squeeze of lime.

Notes

• Slice Thinly: Slicing the beef thinly against the grain is the key to a tender stir-fry.
• Hot Pan: Use a very hot skillet to get a good sear on the meat and vegetables without overcooking them.
• Don’t Overcook Noodles: Cook noodles just until al dente to prevent them from becoming mushy in the sauce.
• Serve Immediately: This dish is at its best when served hot and fresh from the skillet.