Beef Noodle Stir Fry

Ingredients

  • 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
  • 1 tablespoon olive oil
  • 8 ounces beef top sirloin filet, thinly sliced across the grain
  • 8 ounces cremini mushrooms, sliced
  • 6 ounces broccoli florets
  • 2 carrots, diced
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
  2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
  4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately.

Stuffed Peppers with Thai Curry Rice and Mushrooms

Ingredients

  • 4 large bell peppers
  • 2 tablespoons unsalted butter or grape seed oil
  • 2 medium shallots, minced
  • 4 garlic cloves, minced
  • Salt
  • 3/4 cup long-grain white rice
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Thai red curry paste
  • 1 large jalapeño, finely chopped with seeds
  • 3/4 pound oyster mushrooms, cut into 1/2-inch pieces
  • 4 cups chopped spinach
  • 1/4 cup chopped Thai basil, plus more for garnish
  • 1 tablespoon fresh lemon juice

Spicy Thai Basil Chicken (Pad Krapow Gai)

Ingredients

  • 1/3 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce, or as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken thighs, coarsely chopped
  • 1/4 cup sliced shallots
  • 4 cloves garlic, minced
  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
  • 1 cup very thinly sliced fresh basil leaves
  • 2 cups hot cooked rice

Directions

  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.