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Sunday, January 8, 2012

Thai Me Up

If you like spice.  If you like a hint of peanut.  If you like fresh, you will salivate over this Thai Beef Noodle dish. I've upped the heat on it, increased the peanut sauce amount, and doubled the recipe; because it's fabulous for leftovers - and I couldn't be more satisfied.


2 lb. lean boneless beef top sirloin, cut 1 inch thick
6 Tbsp. soy sauce, divided
4 Tbsp. rice wine or dry sherry
4 tsp. sugar
4 Tbsp. creamy peanut butter
8 Tbsp. water
4 tsp. rice wine vinegar                                                                                      
1 tsp. crushed red pepper
1/2 tsp. grated fresh ginger
12 oz spaghetti noodles (I like the wheat)
1 1/2 cups chopped red bell pepper
1 1/2 cup chopped, cucumber
1/2 cup sliced green onions


  • Cut steak into 1-inch pieces; place in glass or nonmetallic bowl.  Add 2 Tbsp soy sauce, 4 Tbsp. rice wine and sugar to beef; toss to coat and let stand 30 min., or refrigerate overnight.
  • Combine remaining 4 Tbsp. soy sauce, peanut butter, water, rice wine vinegar, crushed red pepper and ginger in a large bowl.
  • Cook pasta according to pkg. directions.  Drain and rinse under hot water.  Add pasta to peanut butter mixture; toss to coat evenly.  Set aside.  Drain beef; discard marinade.  set aside.
  • Spray large skillet with cooking spray; heat over medium-high heat.  Add beef and bell pepper to skillet.  Cook 6 minutes or until desired doneness.  Add beef and bell pepper to noodle mixture; toss to coat evenly.  Sprinkle with cucumber and green onions.                                                              Makes 8 servings


Wine Parings:

A slightly sweet Riesling
Pinot Gris
A not-to-oaky champagne