Thai Lime Beef over Bean Thread Noodles

Top sirloin beef is marinated overnight in a mixture of garlic, ginger, soy, sesame oil and cilantro then grilled and paired with a peppery soy lime glaze served over bean thread noodles. I also like to serve this recipe with these Thai drunken noodles.

In this family-favorite Thai-inspired beef recipe the bean thread noodles soak up the additional sauce, flavoring them with the soy lime sauce that complements the marinated steak.

Thai Lime Beef over Bean Thread Noodles

What’s in The Marinade?

• Garlic
• Ginger
• Soy sauce
• Sesame oil
• Cilantro

Key Ingredients in This Recipe

• Beef – Top sirloin steak comes from the tender top of the lower back of the cow and is popular and readily available for purchase. When cooking steak, it is important to slice the beef against the grain and cut through the short muscle fibers to keep the beef tender.
• Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. Peeling garlic only takes a bit.
• Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
• Bean thread noodles – Bean thread noodles, also known as cellophane noodles, glass noodles or Chinese vermicelli are a versatile noodle made from mung beans. These noodles are used in stir fry and deep-fried recipes. They are included in everything from hot pot meals to spring rolls and in salads.

How to Make Thai Lime Beef

For the beef marinade:

1. Mix the marinade. Trim any large pieces of fat from the meat. In a small mixing bowl combine the garlic, ginger, soy sauce, sesame oil, vegetable oil, salt, black pepper and cilantro.
2. Marinate the steak. Rub the mixture all over steak then, using a sharp paring knife, pierce the steak all over to tenderize the meat and to allow the marinade to seep in. Cover and refrigerate for at least one hour and up to overnight.

To make the soy lime sauce:

1. Make the soy lime sauce. In a small saucepan over medium heat combine the remaining soy sauce, brown sugar and pepper. Let simmer, stirring until the brown sugar is combined, then stir in the lime juice. Let simmer 10 minutes, stirring occasionally, until the sauce begins to thicken. Remove from the heat.

For serving:

1. Let the steak come to room temperature. When ready to cook the steak, let sit at room temperature for 30 minutes to 1 hour so the steak cooks through evenly.
2. Soften noodles. Bring a medium pot of water to a boil over medium-high heat. Add the bean thread noodles cook just until they soften, about 30 seconds. Rinse and drain with cold water then toss with the sesame oil and set aside until ready to use.
3. Cook the steak. Prepare a grill for high heat. Pat the steak dry with a paper towel. Place the steak on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Flip the steak and continue to grill for an additional 3 to 4 minutes for medium-rare, until the internal temperature reaches 135ºF.
4. Slice the steak. Remove the steak from the grill and let the meat rest on a cutting board for 5 minutes. Slice the steak into ¼” thick slices against the grain.
5. Assemble and serve. Add the bean thread noodles to a large serving bowl or platter and arrange the slices of steak on top with the sauce poured over the top. Garnish with fresno chilies, cilantro and Thai basil (optional) and serve immediately.

Tips and Tricks for This Recipe

Other cooking options

The steak can also be cooked seared in a cast iron pan! I keep the cooking time the same and cook in a very hot cast iron pan. Cooking over a high heat develops a crust on the outside of the steak while evenly and quickly cooking the meat.

Serving suggestions

• Serve the steak over rice with vegetables instead of bean thread noodles.
• I like pairing this steak recipe with drunken noodles.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Pad Thai with Shrimp
• Peanut Noodles with Charred Limes
• Chickpea Coconut Curry

Thai Lime Beef Over Bean Thread Noodles

Print Pin

Prep Time 1 hour hr 30 minutes mins

Cook Time 40 minutes mins

Serves 6

US Customary – Metric

Ingredients:

For the beef marinade:

• 1 pound boneless beef top sirloin steak
• 3 cloves garlic, chopped
• 1 tablespoon freshly grated ginger
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ⅓ packed cup cilantro, chopped

For the soy lime sauce:

• 1 cups soy sauce
• ¼ packed cup dark brown sugar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lime juice

For serving:

• 9 ounces bean thread noodles (cellophane noodles)
• 1 tablespoon sesame oil
• 1 medium Fresno chili, thinly sliced
• Handful cilantro leaves, for garnish
• Handful Thai basil leaves, for garnish (optional)

Instructions:

For the beef marinade:

• Trim any large pieces of fat from the meat. In a small mixing bowl combine the garlic, ginger, soy sauce, sesame oil, vegetable oil, salt, black pepper and cilantro.
• Rub the mixture all over steak then, using a sharp paring knife, pierce the steak all over to tenderize the meat and to allow the marinade to seep in. Cover and refrigerate for at least one hour and up to overnight.

For the soy lime sauce:

• In a small saucepan over medium heat combine the remaining soy sauce, brown sugar and pepper. Let simmer, stirring until the brown sugar is combined, then stir in the lime juice. Let simmer 10 minutes, stirring occasionally, until the sauce begins to thicken. Remove from the heat.

For serving:

• When ready to cook the steak, let sit at room temperature for 30 minutes to 1 hour so the steak cooks through evenly.
• Bring a medium pot of water to a boil over medium-high heat. Add the bean thread noodles cook just until they soften, about 30 seconds. Rinse and drain with cold water then toss with the sesame oil and set aside until ready to use.
• Prepare a grill for high heat. Pat the steak dry with a paper towel. Place the steak on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Flip the steak and continue to grill for an additional 3 to 4 minutes for medium-rare, until the internal temperature reaches 135ºF (57ºC).
• Remove the steak from the grill and let the meat rest on a cutting board for 5 minutes. Slice the steak into ¼” thick slices against the grain.
• Add the bean thread noodles to a large serving bowl or platter and arrange the slices of steak on top with the sauce poured over the top. Garnish with fresno chilies, cilantro and Thai basil (optional) and serve immediately.

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