Thai Beef Drunken Noodles
Thai Beef Drunken Noodles
Ingredients
- 400 g rice noodles
- 800 g centre cut fillet steak, thinly sliced against the grain
- 4 echalion shallots, sliced
- 12 mixed Thai chillies, minced
- 4 cloves garlic, minced
- 80 g Thai basil, leaves separated from stems
- 4 tablespoons grass-fed beef tallow or neutral oil
- 8 Dutchy organic salad onions, sliced
- 600 g tenderstem broccoli, chopped into bite-sized pieces
- as needed water, for loosening
For the Sauce
- 4 tablespoons Nam Pla fish sauce
- 4 tablespoons oyster sauce
- 4 tablespoons dark soy sauce
- 4 tablespoons light soy sauce
- 4 tablespoons Fairtrade golden caster sugar
Instructions
- 1
Cover the rice noodles in boiling water and leave to soak for 5 minutes. After soaking, rinse the noodles under cold water, then drain them thoroughly and set aside.
⏱️ 5 min
- 2
Thinly slice the fillet steak against the grain. Slice the echalion shallots. Chop the tenderstem broccoli into bite-sized pieces. Mince the Thai chillies and garlic. Slice the Dutchy organic salad onions. Separate the Thai basil leaves from their stems.
⏱️ 10 min
- 3
In a bowl, mix together the fish sauce, oyster sauce, dark soy sauce, light soy sauce, and golden caster sugar for the sauce. Set the sauce aside.
⏱️ 5 min
- 4
Set a large wok over high heat. Once hot, add the beef tallow or neutral oil. Working in batches to avoid overcrowding the pan, add the sliced beef and cook for 2-3 minutes until slightly browned. Remove the cooked beef from the pan, leaving any rendered fat behind in the wok.
⏱️ 8 min
- 5
Add the minced chilli and minced garlic to the wok and cook for a few minutes until fragrant. Next, add the sliced echalion shallots and the chopped tenderstem broccoli. Continue to cook until the vegetables have softened slightly.
⏱️ 5 min
- 6
Return the cooked beef to the pan. Add the prepared noodles, the sliced Dutchy organic salad onions, and the prepared sauce mixture to the wok. Stir-fry everything over high heat until all ingredients are well combined and heated through. Finally, toss in the Thai basil leaves. If the mixture appears too dry, loosen it with a little water as needed.
⏱️ 7 min
- 7
Transfer the Thai Beef Drunken Noodles to serving dishes and enjoy immediately.
Kitchen Tools
Nutrition Facts (per serving)
Thai Beef Drunken Noodles
- 400 g rice noodles
- 800 g centre cut fillet steak, thinly sliced against the grain
- 4 echalion shallots, sliced
- 12 mixed Thai chillies, minced
- 4 cloves garlic, minced
- 80 g Thai basil, leaves separated from stems
- 4 tablespoons grass-fed beef tallow or neutral oil
- 8 Dutchy organic salad onions, sliced
- 600 g tenderstem broccoli, chopped into bite-sized pieces
- as needed water, for loosening
For the Sauce
- 4 tablespoons Nam Pla fish sauce
- 4 tablespoons oyster sauce
- 4 tablespoons dark soy sauce
- 4 tablespoons light soy sauce
- 4 tablespoons Fairtrade golden caster sugar
Instructions
- 1
Cover the rice noodles in boiling water and leave to soak for 5 minutes. After soaking, rinse the noodles under cold water, then drain them thoroughly and set aside.
⏱️ 5 min - 2
Thinly slice the fillet steak against the grain. Slice the echalion shallots. Chop the tenderstem broccoli into bite-sized pieces. Mince the Thai chillies and garlic. Slice the Dutchy organic salad onions. Separate the Thai basil leaves from their stems.
⏱️ 10 min - 3
In a bowl, mix together the fish sauce, oyster sauce, dark soy sauce, light soy sauce, and golden caster sugar for the sauce. Set the sauce aside.
⏱️ 5 min - 4
Set a large wok over high heat. Once hot, add the beef tallow or neutral oil. Working in batches to avoid overcrowding the pan, add the sliced beef and cook for 2-3 minutes until slightly browned. Remove the cooked beef from the pan, leaving any rendered fat behind in the wok.
⏱️ 8 min - 5
Add the minced chilli and minced garlic to the wok and cook for a few minutes until fragrant. Next, add the sliced echalion shallots and the chopped tenderstem broccoli. Continue to cook until the vegetables have softened slightly.
⏱️ 5 min - 6
Return the cooked beef to the pan. Add the prepared noodles, the sliced Dutchy organic salad onions, and the prepared sauce mixture to the wok. Stir-fry everything over high heat until all ingredients are well combined and heated through. Finally, toss in the Thai basil leaves. If the mixture appears too dry, loosen it with a little water as needed.
⏱️ 7 min - 7
Transfer the Thai Beef Drunken Noodles to serving dishes and enjoy immediately.