Beef Pad Thai (using Leftover Steak)
This beef pad Thai is a quick meal to make that tastes better than takeout! We use leftover steak to make the meal prep even easier. Customize this Asian-inspired recipe with your favorite veggies, it's sure to be a crowdpleaser.
Ingredients
For stir-fry:
- 4 oz dried flat rice noodles
- 1 shallot
- 1 large carrot
- 6-7 sweet peppers
- 2 garlic cloves pressed
- 6-8 oz leftover steak
- 2 tablespoons vegetable oil or canola oil
For sauce:
- 3 tablespoons packed brown sugar
- 3 tablespoons hot water
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind concentrate
For garnish:
- Lime wedges
- Chives or green onions
- Chopped peanuts
- Chopped cilantro
Instructions
Prepare all the Ingredients
- In a large bowl, soak rice noodles in warm tap water until softened and opaque.
- Meanwhile, cut shallots into thin slices.
- Cut carrots into thin ribbons using a vegetable peeler. (It cooks the carrots much faster, but you can simply cut into long thin strips too.)
- Chop sweet peppers into long thin strips.
- Thinly slice leftover steaks.
To Make the Pad Thai Sauce:
- In a small bowl, mix sugar and hot water and stir until sugar is mostly dissolved. Stir in the remaining sauce ingredients.
- Arrange everything by the stove before starting to cook.
To Cook the Pad Thai:
- Heat a large skillet, or wok, over medium high heat. When skillet is hot, add oil.
- When oil is shimmering, add shallots and cook for 1 minute, stirring frequently.
- Add carrots, sweet peppers and garlic. Cook for about 2 minutes, or until carrots are softened.
- Pour in pad thai sauce and cook for 1 minutes.
- Add soaked rice noodles and steak slices and continue to cook until meat is heated through.
To Serve:
- Stir in chopped cilantro, chopped peanuts and green onions. Serve immediately with lime wedges on the side.
Notes
Storing Tips:
- Store the leftover steak pad Thai in an airtight container in the fridge for up to 4 days.
- Freeze leftovers for up to 3 months, and thaw in the fridge overnight when you’re ready to eat.
- Reheat leftovers in a large skillet over medium-low heat, or warm individual portions in 30-second increments in the microwave. Add a splash of water or extra sauce as needed to loosen it back up.
- Store the leftover steak pad Thai in an airtight container in the fridge for up to 4 days.
- Freeze leftovers for up to 3 months, and thaw in the fridge overnight when you’re ready to eat.
- Reheat leftovers in a large skillet over medium-low heat, or warm individual portions in 30-second increments in the microwave. Add a splash of water or extra sauce as needed to loosen it back up.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 49gProtein: 13gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 1055mgPotassium: 647mgFiber: 5gSugar: 20gVitamin A: 8146IUVitamin C: 230mgCalcium: 46mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
