Feb 11, 2020

Thai Lime Beef over Bean Thread Noodles

Prep Time: 1 hr 30 mins
Cook Time: 40 mins
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 and served over bean thread noodles.

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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 and served over 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.

Thai Lime Beef marinade recipe from cooking with cocktail rings

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

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.

Thai Lime Beef over Bean Thread Noodles-51.jpg

Thai Lime Beef over Bean Thread Noodles recipe from cooking with cocktail rings

 

Thai Lime Beef Over Bean Thread Noodles

soy lime marinated beef seared and sliced over bean thread noodles with limes and thai basil leaves on a white plate and marble background
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Prep Time 1 hr 30 mins
Cook Time 40 mins
Serves 6

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
  • 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.
  • 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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