Thai ginger orange beef noodle bowl

Course: Main Course
Cuisine: Thai
Keyword: Beef, Noodle bowl, Thai, Thai food
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 423kcal
Thai-inspired noodle bowl
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Ingredients

  • 1 lb Beef sirloin Thinly sliced
  • 1 Tablespoon Sesame oil
  • 1 Red onion Thinly sliced
  • 1 Red bell pepper Thinly sliced
  • 1 Carrot Julienne
  • 2 Tablespoons Basil leaves Thinly sliced
  • ¼ cup Ginger orange sriracha sauce
  • 8 oz Thick spaghetti Whole grain if available
  • Peanuts roasted, unsalted, for garnish
  • mint leaves for garnish
  • 1 green onion thinly sliced, for garnish

Instructions

  • Cook the noodles according to package directions.
  • Heat the sesame oil in a wok over high heat. Add the beef and cook for 2-3 minutes, until cooked through.
  • Add the carrot, onion, and bell pepper and cook for 3-4 minutes more, until carrot is crisp tender, stirring occasionally.
  • Add the sauce and cook for 2 minutes until slightly thickened. Remove from heat and stir in basil.
  • Divide the noodles into 4 bowls. Divide the stir fry into the four bowls, on top of the noodles. Garnish with peanuts, mint, and scallion. Serve with additional sauce on side if desired.

Notes

NOTE: substitute zoodles for low-carb option

Nutrition

Calories: 423kcal | Carbohydrates: 51g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 772mg | Potassium: 712mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3562IU | Vitamin C: 42mg | Calcium: 56mg | Iron: 3mg

Ginger orange sriracha sauce

Course: Sauce
Cuisine: Thai
Keyword: Ginger, Orange, Sriracha
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 1153kcal
Tangy, spicy, sweet, and salty, this Thai-inspired sauce can be used for marinades, stir fry's and more!
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Ingredients

  • cups fresh orange juice
  • ½ cup brown sugar
  • ¼ cup rice vinegar
  • 3 garlic cloves minced
  • 3 Tablespoons ginger finely minced
  • ¼ cup sesame oil
  • ¼ cup soy sauce
  • 2 Tablespoons Sriracha
  • 1 Tablespoon Fish sauce
  • 1 Tablespoon Corn starch

Instructions

  • Heat one tablespoon of the sesame oil in a sauce pan. Add the ginger and garlic and cook for 2 minutes, stirring frequently. Add the fish sauce and cook until reduced entirely.
  • Add the vinegar and sugar and cook for 10 minutes, or until sugar has caramelized.
  • Add the remaining items and bring to a boil. Cook for 3 minutes.
  • Mix the cornstarch with 2 tablespoons of water. Whisk the cornstarch slurry into the sauce, reduce to a simmer and cook for 8 minutes
  • Remove from heat and allow to cool. Store refrigerated for up to 2 weeks.

Nutrition

Calories: 1153kcal | Carbohydrates: 158g | Protein: 11g | Fat: 56g | Saturated Fat: 8g | Sodium: 5380mg | Potassium: 1227mg | Fiber: 2g | Sugar: 140g | Vitamin A: 789IU | Vitamin C: 209mg | Calcium: 177mg | Iron: 3mg