How to Make Thai Beef and Noodles Asian Cooking Recipe Cuisine

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Thailand Beef and Noodles


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4 Servings:

 6 dried black cloud Chinese mushrooms

 2 tbsp vegetable or peanut oil

 2 x  225g/8-oz sirloin steaks, sliced thickly

 1 onion, cut into thin wedges

 2 garlic cloves, chopped

 1 green pepper, deseeded and chopped

 3 celery stalks, sliced

 2 tbsp Thai green curry paste

 300ml/10 fl oz beef stock

 4 tbsp black bean sauce

 225g/8oz egg noodles

 4 tbsp chopped fresh parsley

 Directions:

 Put the mushrooms in a bowl, cover with boiling water and set aside to soack for 30 minutes. Drain and break up any larger pieces.

 Heat the oil in a wok and stir-fry the steak over high heat until browned. Add the mushrooms, onion, garlic, pepper and celery and stir fry for 3-4 minutes.

 Add the curry paste, beef stock and black bean sauce and stir-fry for 2-3 minutes.

 Meanwhile, cook the noodles as per the package instructions. Drain well and stir into the wok. Sprinkle the parsley over and stir. Serve immediately.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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