The first time I whipped up Beef Drunken Noodles Recipe, I was amazed at how quickly everything came together! The chewy noodles soaked in a sweet, spicy, and salty sauce, paired with tender beef and fresh veggies, felt like magic on a plate.
Better yet, it tasted like something from my favorite Thai restaurant—but I made it in my own kitchen! If you love bold flavors and a bit of heat, you’re going to adore this dish. Trust me, it’s a winner for weeknights or whenever you’re craving something special! You can also enjoy similar recipes like the Drunken Slow Cooker Beef Stew Beef Carbonnade Recipe for a hearty and comforting meal.
What You’ll Need for Beef Drunken Noodles?
Here are the star ingredients that will make this dish shine, along with some tips to make them work perfectly!
- 8 ounces of thinly sliced beef
- 8 ounces of wide rice noodles
- 1 bell pepper, sliced
- 1 small head of broccoli, cut into florets
- 1 cup fresh Thai basil leaves
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 red chilies, chopped
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- Adds a nutty aroma while keeping the noodles from sticking together.
Note: This recipe makes 4 servings. Adjust ingredient quantities for fewer or more portions! For more lunch ideas, check out these delicious recipes.
Variations to Try
This recipe is fabulously flexible, allowing you to adapt it to your preferences!
- Switch Proteins: Use chicken, shrimp, or even tofu.
- Vegetarian Version: Swap the beef for mushrooms, tofu, and more veggies.
- Gluten-Free Friendly: Use gluten-free rice noodles and tamari instead of soy sauce.
- Add a Tangy Twist: Squeeze lime juice into the sauce for extra brightness.
- Boost the Heat: Add more chilies or sriracha.
Cooking Time
Here’s how much time you’ll need to make this quick and flavorful dish!
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Tools You’ll Need
These basic kitchen tools will make everything flow smoothly.
- Wok or large skillet for stir-frying the noodles, beef, and veggies.
- Tongs or spatula for tossing everything together.
- Knife and cutting board for slicing beef and chopping vegetables.
- Small bowl for whisking the sauce ingredients.
How to Make Beef Drunken Noodles Recipe
This recipe is as fun to make as it is to eat! Follow these steps for a foolproof, flavorful meal.
Step 1. Marinate and Prepare the Beef
Thinly slice the beef against the grain for maximum tenderness. Combine it with soy sauce, minced garlic, grated ginger, and a drizzle of sesame oil in a bowl. Allow the beef to marinate for at least 30 minutes. This tenderizes the meat while infusing it with savory flavors.
Step 2. Prep the Noodles
Cook the rice noodles according to the package directions. Once cooked, drain them and rinse under cold water to prevent sticking. Toss the noodles with sesame oil to keep them from clumping together. If you prep them ahead, cover them to avoid drying out.
Step 3. Mix the Sauce
Combine soy sauce, oyster sauce, and sugar in a small bowl. Stir thoroughly until the sugar dissolves. This sauce is the heart of the dish and will soak into every noodle for bold flavor.
Step 4. Stir-Fry the Beef
Heat a bit of sesame oil in your wok or skillet over medium-high heat. Add the marinated beef and cook until it’s beautifully browned on both sides. Remove the beef from the wok and set it aside to be added later.
Step 5. Cook the Veggies
Add the garlic, ginger, and chilies into the wok, letting them release their aroma for about 30 seconds. Toss in the bell peppers and broccoli, stir-frying until they soften slightly but still retain some crunch.
Step 6. Combine All the Goodness
Add the cooked noodles, beef, and sauce back to the wok. Gently toss everything so the sauce thoroughly coats the noodles and vegetables. Finish with Thai basil leaves, which will wilt slightly from the heat, releasing their fantastic aroma.
Step 7. Serve and Enjoy
Transfer your noodles to plates or a serving dish. Garnish with extra Thai basil or a sprinkle of chili flakes if you love heat. Serve immediately and relish every savory, spicy, and aromatic bite. For another comforting dish, try the Sour Cream Beef Noodle Casserole Recipe.
Tips for Even Better Results
After making this dish myself, I picked up some valuable tips you’ll love!
- Marinate smartly: Even a 30-minute soak works wonders, but longer marinating deepens the flavor.
- Fresh basil only: Thai basil brings a unique flavor; regular basil won’t give the same effect.
- Control the heat: Remove chili seeds for less spice or leave them in for extra kick.
- Prep ahead: Have all ingredients chopped and sauces ready before you start cooking.
How to Serve Beef Drunken Noodles?
Presentation can elevate your meal! Place the noodles on a vibrant dish to highlight their colors. Garnish with bright Thai basil leaves or a lime wedge for some visual and flavor zing. Pair with crunchy spring rolls, a light cucumber salad, or even a cold iced tea.
Nutritional Information
Each serving of these noodles is satisfying and flavorful. Here’s a quick breakdown!
- Calories: 450
- Protein: 24g
- Carbohydrates: 40g
- Fat: 20g
Make Ahead and Storage Tips
You can plan ahead or store leftovers easily with these tips!
Preparing in Advance: Marinate the beef and whisk the sauce up to a day ahead. Cook the noodles just before serving for the best texture.
Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in a hot wok with a splash of soy sauce to revive the flavors.
Freezing: Freeze the cooked beef and veggies separately from the noodles for up to 2 months. Thaw overnight and stir-fry with freshly cooked noodles when ready to eat.
Why You’ll Love This Recipe?
Beef Drunken Noodles will win you over with ease! Here’s why it’s a must-try.
- Quick and simple to whip up for busy weeknights.
- Packed with bold, balanced flavors that satisfy every craving.
- Highly customizable for dietary needs or ingredient swaps.
- Restaurant-quality meal right in your home kitchen!
Making Beef Drunken Noodles is an experience in itself, full of sizzling, tossing, and bold aromas filling the air. Gather your ingredients, and prepare to wow yourself and others with this incredible dish!
Beef Drunken Noodles Recipe
Ingredients
Main:
- 8 oz thinly sliced beef flank or sirloin works best
- 8 oz wide rice noodles
- 1 bell pepper sliced
- 1 small head of broccoli cut into florets
- 1 cup Thai basil leaves fresh only!
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 2 red chilies chopped
- 1 tbsp sesame oil adds nutty flavor & keeps noodles from sticking
Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
Instructions
- Thinly slice the beef against the grain for maximum tenderness. Combine it with soy sauce, minced garlic, grated ginger, and a drizzle of sesame oil in a bowl. Allow the beef to marinate for at least 30 minutes. This tenderizes the meat while infusing it with savory flavors.
- Cook the rice noodles according to the package directions. Once cooked, drain them and rinse under cold water to prevent sticking. Toss the noodles with sesame oil to keep them from clumping together. If you prep them ahead, cover them to avoid drying out.
- Combine soy sauce, oyster sauce, and sugar in a small bowl. Stir thoroughly until the sugar dissolves. This sauce is the heart of the dish and will soak into every noodle for bold flavor.
- Heat a bit of sesame oil in your wok or skillet over medium-high heat. Add the marinated beef and cook until it’s beautifully browned on both sides. Remove the beef from the wok and set it aside to be added later.
- Add the garlic, ginger, and chilies into the wok, letting them release their aroma for about 30 seconds. Toss in the bell peppers and broccoli, stir-frying until they soften slightly but still retain some crunch.
- Add the cooked noodles, beef, and sauce back to the wok. Gently toss everything so the sauce thoroughly coats the noodles and vegetables. Finish with Thai basil leaves, which will wilt slightly from the heat, releasing their fantastic aroma.
- Transfer your noodles to plates or a serving dish. Garnish with extra Thai basil or a sprinkle of chili flakes if you love heat. Serve immediately and relish every savory, spicy, and aromatic bite.
Notes
- Switch It Up: Try chicken, shrimp, tofu, or mushrooms instead of beef.
- Milder Option: Remove chili seeds to tone down the heat.
- Gluten-Free: Use tamari in place of soy sauce and check labels on oyster sauce.
- Tangy Twist: Add lime juice or rice vinegar to brighten the flavor.
