Recipe by Elizabeth Kurtz

Thai Beef Noodles

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Meat Meat
Easy Easy
4 Servings


- Gluten - Soy
15 Minutes

No Diets specified

This is a bit of a different recipe than the tradition Jewish flavors, but this Thai dish will really hit the spot and give you that tasty Thai dish using regular ingredients. This dish is really a full meal in one, so even though there may be a few extra steps, your finished product will be a full meal that looks like it came out of a restaurant, and tastes amazing!



  • fresh basil leaves

  • fresh cilantro leaves

Thai Beef Noodles

  • 1 tablespoon cornstarch

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 tablespoon fresh ginger, minced or 3 cubes Dorot Gardens Frozen Ginger

  • 1 teaspoon sriracha or other hot sauce, or to taste

  • 1 tablespoon jalapeno, diced (optional)

  • 1 lime, halved

  • 1 (12-ounce) package rice noodles or linguine

  • 2 tablespoons vegetable oil

  • 1 yellow onion, sliced

  • 1 red bell pepper, sliced

  • 1/2 cup Glicks Less Sodium Soy Sauce

  • 2 pounds mush steak, skirt steak, or minute steak sliced thin (soak the meat in cold water before slicing to remove some salt)

  • 2 tablespoons brown sugar

  • 3 tablespoons Alfasi Cabernet Sauvignon or other red wine


Make the Dish


Cook the noodles according to the package directions.


In a small bowl, mix soy sauce, red wine, cornstarch, brown sugar, ginger, sriracha, garlic and the juice of half the lime. Pour one-third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.


Heat one tablespoon of the oil in a large skillet over medium-high heat. When it is hot, add onions and cook for one to two minutes. Add bell peppers and jalapenos. Cook for another minute, tossing until peppers are softened but still firm. Remove vegetables to a plate.


Into the hot skillet, add remaining tablespoon of oil. Add meat mixture, reserving the remaining soaking juices, and evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add onions and peppers back into skillet. Reduce heat to low. Pour in remaining marinade and soaking juices and stir. Simmer on low for four minutes; the sauce will slowly thicken. Turn off the heat.


Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.


Garnish with basil and cilantro and serve with a squeeze of remaining lime.


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Thai Beef Noodles

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Dara Kotkin
Dara Kotkin
3 years ago

What is a “mush” steak?!

Reply to  Dara Kotkin
3 years ago

It’s similar to skirt steak. It’s actually called ‘mush steak’ in the grocery store 🙂

San Franskinny
San Franskinny
7 years ago

San Franskinny San Franskinny