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Beef Drunken Noodles
Sofia

Beef Drunken Noodles

A bold and spicy Thai-inspired stir-fry made with tender beef, wide rice noodles, fresh basil, and vegetables in a savory-sweet sauce. Fast, fiery, and full of flavor—ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Thai-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Sauce:
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce for color; optional
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon rice vinegar or lime juice
  • 1 –2 teaspoons chili garlic sauce or Sriracha to taste
  • For the Stir-Fry:
  • 8 oz wide rice noodles fresh or soaked if dried
  • 2 tablespoons vegetable oil
  • ¾ lb flank steak or sirloin thinly sliced
  • 4 cloves garlic minced
  • 1 shallot thinly sliced (or ½ small red onion)
  • 1 red bell pepper sliced
  • 1 small zucchini or baby corn sliced (optional)
  • 1 cup Thai basil leaves or sweet basil if unavailable
  • 2 green onions sliced

Method
 

  1. Prepare Noodles:
  2. Soak dried noodles in hot water according to package instructions until pliable (or use fresh rice noodles). Drain and set aside.
  3. Mix the Sauce:
  4. In a bowl, whisk together oyster sauce, soy sauces, fish sauce, sugar, vinegar/lime juice, and chili garlic sauce.
  5. Cook the Beef:
  6. Heat 1 tablespoon oil in a large wok or skillet over high heat. Add sliced beef and sear for 1–2 minutes until browned. Remove and set aside.
  7. Sauté Aromatics & Veggies:
  8. Add remaining oil, then sauté garlic and shallots for 30 seconds. Add bell peppers and optional veggies; stir-fry for 2–3 minutes until just tender.
  9. Combine Everything:
  10. Return beef to the pan. Add drained noodles and pour in the sauce. Toss well over high heat until everything is coated and heated through, about 1–2 minutes.
  11. Finish with Basil:
  12. Turn off the heat and fold in fresh basil leaves and green onions. Let the basil wilt slightly.
  13. Serve:
  14. Plate hot and enjoy immediately. Serve with lime wedges or extra chili if desired.

Notes

  • Noodle tips: Fresh wide rice noodles work best, but dried ones are fine—just don’t over-soak or overcook.
  • Heat level: Adjust chili garlic sauce to your spice preference.
  • Protein swap: Chicken, shrimp, or tofu also work great.
  • Storage: Best eaten fresh, but leftovers keep in the fridge for up to 2 days.