A Perfect Feast

Steak and Snap Pea Noodles is one of our favorite spring dinners. I start this dish by making a flavorful stir fry sauce. Then, I stir fry fresh sugar snap peas, carrots, and red peppers. Finally, I sear lots of yummy skirt steak and toss it all together with rice noodles. We like this dish for several reasons. First of all, I like that I can make this dish in just thirty minutes. Secondly, this dish reheats very well. That means I can make it early in the day, and then reheat it in the microwave. And, lastly, we all love the Thai inspired flavors in this dish. We recently had Thai takeout and the steak was terribly overcooked. And there weren’t enough vegetables. That’s what inspired me to make this dish at home.

The Equipment I Used

• A Cast Iron Skillet- I used a cast iron skillet to make my steak and noodles. But you can use any large skillet.

The Ingredients Needed for Steak and Snap Pea Noodles

• Sugar Snap Peas- You could also use snow peas. Cut them in half.
• Red Bell Pepper- Slice them thinly.
• Carrots- Peel and thinly slice them.
• Garlic- I like to buy the peeled cloves and store them in my freezer.
• Noodles- I used Annie Chun Pad Thai rice noodles.
• Oyster Sauce- You can find this condiment in the Asian section of your market.
• Sweet Soy Sauce- This can also be found in the Asian section.
• Low Salt Soy Sauce- You can use full salt soy sauce if you prefer.
• Rice Wine Vinegar- You can find this in the Asian section of your market, or the vinegar section.
• Oil- Use vegetable oil to stir fry the steak. I prefer olive oil, but it’s not good for cooking on high heat.
• Peanuts-I used Planter’s peanuts. Chop them up and use them as a garnish.
• Basil- Fresh basil leaves add lots of flavor to this dish.
• Steak- I used tender skirt steak. Be sure to slice it thinly, against the grain.

How I Made my Steak Stir Fry

• First, I cooked the veggies. Don’t overcook them. They should be crisp tender.
• Next, I cooked the steak. With a pot pan, the steak will cook quickly.
• Then, I tossed the noodles and sauce together in the hot pan. And I added the veggies.
• Finally, I garnished the dish with the peanuts and basil.

If you like steak, you need to try this tender and tasty, Steak and Snap Pea Noodles.

Steak and Snap Pea Noodles

Tender skirt steak, snap peas, red peppers, and carrots mixed with rice noodles and a Thai inspired sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 450 kcal

Ingredients

  

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• 1 tbsp. each oyster sauce and rice wine vinegar
• ¼ cup sweet soy sauce
• 2 tbsp. low salt soy sauce
• 8 ounces wide rice noodles
• 1 tbsp. vegetable oil
• 1½ cups each sugar snap peas (halved), thinly sliced carrots, and thinly sliced red peppers
• 1 tbsp. minced garlic
• 1 pound skirt steak, very thinly sliced against the grain
• 3 tbsp. peanuts, chopped
• ¼ cup basil leaves

Instructions

 

• In a small bowl, mix together the oyster sauce, vinegar, sweet soy sauce, and low salt soy sauce. Set aside. This will be your stir fry sauce.
• Next cook the rice noodles. Boil them according to the package directions. Drain and rinse them.
• While the noodles cook, heat a cast iron skillet on medium heat with a tablespoon of oil. Add more oil, if needed, as you cook this dish. Add the snap peas, carrots, peppers, and garlic and stir fry for 3 minutes. Remove to a plate.
• Turn the heat to high and sear the steak slices in four batches. Brown them on both sides and then add them to the plate with the veggies.
• Turn the heat back to medium and add the sauce and the noodles to the pan. Toss together until the noodles are fully coated and warmed through. Add the steak and vegetables and toss until combined.
• Garnish the dish with the peanuts and basil.

Nutrition

Calories: 450kcal

Keyword beef

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