Thai Peanut Beef and Sesame Ginger Noodles
We love Thailand, it has delicious food, kind friendly people amazing beaches and is very family friendly. Our 4 year old has already been to Thailand with us twice and often talks about returning
This week we decided to cook something from Thailand to reminisce and pay homage to a country that we love visiting with the hope that once international travel starts up again we will have opportunity to return. We had no need to learn about Thailand though we did review the flag and see where it is on a map and how far from San Francisco. We then talked about the beaches we visited and the monkeys we saw and the beautiful fish and yummy pancakes and fruit drinks we had every day while there. We then set out to make our weekly shelter in place international meal
The sesame noodles are refreshing, perfect for a hot day and a good balance to the spice in the Thai Beef and both dishes are quick and easy to make!
To make the noodles boil thin whole wheat spaghetti noodles and cook until soft, then drain and run under cold water. While the noodles are cooking chop 2 green onions, 1/2 cup of green cabbage, 1 red bell pepper, 1/4 of an English cucumber sliced thinly and chopped along with 1 grated one carrot add the noodles and mix well. To make the dressing use 1/4 cup of vegetable oil, 1/4 cup of rice vinegar, 3 tablespoons of soy sauce, 1 Tablespoon of brown sugar, 1/2 teaspoon of minced ginger & 1 teaspoon of sesame oil, mix well, pour over the noodle and vegetables mix well and then let chill in the fridge.
For the the beef, cook 1 pound of flank steak on the grill. When cooked to your liking slice thinly against the grain.
To make the sauce take 1/2 a cup of peanut butter, 2 teaspoons soy sauce, 1 Tablespoon brown sugar, 2 teaspoons of chili oil (if you don’t like spicy you can leave the chili oil out), cook until well blended and creamy.
Place the sliced beef over rice in a small bowl, pour some sauce over and garnish with chopped peanuts and sliced green onions and enjoy
