Thai Lime Beef over Bean Thread Noodles
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If you love bold Thai-inspired flavors, this Thai lime beef over bean thread noodles is one of those recipes that feels surprisingly impressive for how simple it is to pull together. Marinated sirloin gets grilled until charred and juicy, then sliced thin and served over silky noodles that soak up every bit of the tangy soy-lime sauce. The balance here is what makes it work: savory soy sauce, sharp lime juice, fresh herbs, and just enough sweetness to round everything out. It’s bright, punchy, and deeply satisfying without feeling heavy. If you you to cook more Thai-inspired dishes, check out my pad thai with shrimp or this meatless chickpea coconut curry. You can also serve the beef with these Thai drunken noodles or alongside this Thai-inspired baked crispy rice salad, if preferred.
Why You’ll Love This Recipe
- Big flavor, minimal effort – The marinade does most of the heavy lifting, giving the steak tons of flavor with simple pantry staples.
- Great texture contrast – Tender beef, slippery bean thread noodles, and fresh herbs create an incredibly satisfying bite.
- Better than takeout – Bright lime and fresh herbs keep the dish tasting fresh and balanced.
What’s in the Beef Marinade?
This Asian-inspired marinade sauce is veryeasy to make and compliments the flavor of the beef perfectly. Here’s an ingredients list to get you started:
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the steak rest for at least 5–10 minutes before slicing, and always slice against the grain. This shortens the muscle fibers and keeps every bite tender instead of chewy.
Swaps & Substitutions
- Top sirloin: Swap with flank steak, skirt steak, ribeye, or even chicken thighs.
- Bean thread noodles: Rice noodles, vermicelli, or jasmine rice work well if needed.
- Cilantro: If you’re not a cilantro fan, use Thai basil, mint, or scallions.
- Fresno chili: Swap with jalapeño, serrano, or red pepper flakes for heat.
How to Make Thai Lime Beef (Step-by-Step)
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
How to Serve This Recipe
- Dinner: Serve over bean thread noodles as written, or swap for jasmine rice or coconut rice for a heartier meal.
- Entertaining: Plate on a large serving platter with fresh herbs and lime wedges so guests can build their own bowls.
- Side Dishes: Pair with cucumber salad, Thai basil vegetables, spring rolls, or stir-fried greens.
- Garnishes: Top with extra cilantro, Thai basil, sliced Fresno chilies, crushed peanuts, scallions, or lime wedges.
How to Store This Recipe
- Cooked beef: Store sliced beef in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
- Bean thread noodles: Store separately in the refrigerator for up to 3 days. Toss with a little sesame oil if they begin sticking together.
- Soy-lime sauce: Refrigerate in an airtight container for up to 5 days. Warm slightly or bring to room temperature before serving.
- Fresh herbs/garnishes: Store separately in the refrigerator for up to 2 days for best freshness.
- Assembled bowls: Best eaten fresh, since the noodles continue absorbing sauce and can soften over time.
Can you Sear the Steak in a Pan?
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.
FAQ – Frequently Asked Questions
Top sirloin is great because it stays tender while offering plenty of beefy flavor, but flank steak and skirt steak also work well.
Yes. You can marinate the beef up to overnight and prepare the sauce 2–3 days ahead for faster assembly.
Bean thread noodles can clump as they cool. Rinsing them after cooking and tossing with a little oil helps prevent sticking.
Absolutely. A hot cast iron skillet works especially well and gives the beef a great crust.
Not inherently. The heat mostly comes from the Fresno chili garnish, so you can easily adjust spice levels up or down.
Other Recipes to Try
If you loved pulling together this Thai-inspired dish, take a peek at some of my other favorite dinner options below:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Thai Lime Beef Over Bean Thread Noodles
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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.
Notes:
Nutrition:
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