Thai ginger orange beef noodle bowl
Thai-inspired noodle bowl
- 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)
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Cook the noodles according to package directions.
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Heat the sesame oil in a wok over high heat. Add the beef and cook for 2-3 minutes, until cooked through.
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Add the carrot, onion, and bell pepper and cook for 3-4 minutes more, until carrot is crisp tender, stirring occasionally.
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Add the sauce and cook for 2 minutes until slightly thickened. Remove from heat and stir in basil.
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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.
NOTE: substitute zoodles for low-carb option
Ginger orange sriracha sauce
Tangy, spicy, sweet, and salty, this Thai-inspired sauce can be used for marinades, stir fry's and more!
- 1½ 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
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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.
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Add the vinegar and sugar and cook for 10 minutes, or until sugar has caramelized.
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Add the remaining items and bring to a boil. Cook for 3 minutes.
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Mix the cornstarch with 2 tablespoons of water. Whisk the cornstarch slurry into the sauce, reduce to a simmer and cook for 8 minutes
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Remove from heat and allow to cool. Store refrigerated for up to 2 weeks.
Chef J. - The Culinary Evangelist 
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