Editorial sample recipeThaiintermediatedairy-free

Thai Kra Chai Beef And Green Peppercorn Noodle Toss

Name: Thai Kra Chai Beef And Green Peppercorn Noodle Toss
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g Fresh wide flat rice noodles, separated gently; 350 g Beef sirloin, thinly sliced across the grain; 30 g Fresh fingerroot (kra chai), scraped and julienned; 3 piece Fresh green peppercorn sprigs, left whole; 2 tbsp Garlic chili paste, freshly crushed garlic and red chilies; 2 tbsp Halal oyster sauce; 1 tbsp Dark soy sauce; 1 tsp Sugar; 2 tbsp Cooking oil

Tender beef sirloin stir-fried with fingerroot (kra chai), fresh green peppercorn bunches, and wide flat rice noodles in a rich garlic chili soy sauce.

Prep: 20 min
Cook: 15 min
Total: 35 min

AI-generated illustration of Thai Kra Chai Beef And Green Peppercorn Noodle Toss

AI illustration

Technique to learn

High-Heat Noodle Charring

Seared rice noodles against a smoking wok surface absorb savory dark sauces quickly without breaking down into paste.

Instructions

Step 1: Mix oyster sauce, dark soy sauce, and sugar in a small bowl; set aside.

Step 2: Heat 1 tablespoon oil in a wide wok over high heat. Add beef slices, sear quickly for 2 minutes until browned, then remove beef to a plate.

Step 3: Heat remaining tablespoon of oil in the wok. Add garlic chili paste, julienned kra chai, and green peppercorn sprigs, stir-frying for 1 minute until fragrant.

Step 4: Add fresh wide rice noodles to the wok, spreading them out to contact the hot surface for 1 minute to sear.

Step 5: Pour reserved sauce mixture over noodles and toss vigorously for 2 minutes over high heat until noodles absorb sauce and darken evenly.

Step 6: Return beef to the wok, toss rapidly with noodles for 1 minute until piping hot, then serve immediately.

Cooking tips

Microwave fresh rice noodles for 30 seconds before cooking to soften them, preventing breaking during wok tossing.
Fingerroot (kra chai) brings a bright herbaceous aroma distinct from standard ginger.
Original home-cooking adaptation inspired by Thai; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in