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Further Food Nutritionist Commentary:

This is a great gluten-free dish. Glass rice noodles are delicious and have good texture (unlike some gluten free pastas). The garlic and ginger make this dish great for the gut, as ginger helps intestinal muscle contractions and garlic has tons of prebiotics to feed your healthful bacteria.

By Dianne Rishikof, MS, RDN, LDN

Thai Beef Coconut Noodles

  • Prep Time:20 min
  • Cook Time:1 hour
  • Servings: 6

Ingredients

skirt steak (20 ounces)
1/2 cup coconut milk
3 tablespoons gluten free soy sauce
1 teaspoon ginger (grated)
2 teaspoons fish sauce
1 package glass rice noodles
1/4 cup peanuts
1/4 cup snap peas
1/4 cup mung
1/4 cup bean sprouts
1/4 cup star anise
1/2 teaspoon cumin
1 teaspoon garlic
1/2 teaspoon coriander

optional: include chili’s in marination

Instructions

  1. Marinate steak in chilis, ginger, soy, fish sauce and rice vinegar for 20 minutes .
  2. Then slice beef into bits ans fry it off until it’s cripsy with the peanuts.
  3. Put beef aside and place into pan garlic, chillis, ginger on medium heat.
  4. Add in fish and soy sauce for 15 minutes with the peas.
  5. Once cooked but not overcooked add the beef and peanuts , coconut milk and noodles and cook for 5 minutes to get all the flavors working together.
  6. Add in mung bean sprouts and a hefty amount of chopped coriander to finish
Marinate steak in chilis, ginger, soy, fish sauce and rice vinegar for 20 minutes . Then slice beef into bits ans fry it off until it’s cripsy with the peanuts. Put beef aside and place into pan garlic, chillis, ginger on medium heat. Add in fish and soy sauce for 15 minutes with the peas. Once cooked but not overcooked add the beef and peanuts , coconut milk and noodles and cook for 5 minutes to get all the flavors working together. Add in mung bean sprouts and a hefty amount of chopped coriander to finish

Nutrition Information

Per Serving:  Calories: 439; Total Fat: 12g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 691mg; Potassium: 90mg; Carbohydrate: 60g; Fiber: 3g; Sugar: 1g; Protein: 22g


Nutrition Bonus:   Iron: 16% 

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One thought on “Thai Beef Coconut Noodles

  1. Su Wu

    I think it’s cooked too long, I’d make the sauce and cook the peas about 3-5 minutes, add the cooked meat, heat until the meat is hot again. The rice vinegar isn’t in the ingredients list, the star anise, which would be way too much, is never used in the directions. The ingredients are not listed in order of use. Still, I’m hungry. 8)

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