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  2. Beef Pad Thai

Beef Pad Thai

A popular Thailand street food filled with rice noodles, beef, scrambled eggs, bean sprouts and green onions tossed with a tangy sauce.

Cook Mode

Ingredients:

  • 1 pound thinly sliced Steak
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons cornstarch
  • 1 tablespoon pepper
  • 1/4 teaspoon baking soda
  • 1 package (14 ounces) uncooked rice noodles
  • 1/4 cup vegetable oil
  • 2 cups shredded carrots
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red chili flakes
  • 3 large eggs, beaten
  • 1 can (14 ounces) bean sprouts, drained
  • 1 bunch green onions, thinly sliced
  • 1/4 cup chopped roasted peanuts
  • Lime wedges, fresh basil and chili garlic sauce (optional)

Cooking:

  1. Combine soy sauce, hoisin sauce, oyster sauce, brown sugar and fish sauce in medium bowl. Reserve 2 tablespoons; cover, set aside. 
  2. Combine beef, cornstarch, reserved marinade, pepper and baking soda in medium bowl; toss to coat. Cover and marinate in refrigerator 2 hours or overnight. 
  3. Prepare noodles according to package directions; rinse and drain. Set aside.
  4. Heat 2 tablespoons oil in large nonstick skillet or wok over medium-high heat until hot. Add half of beef; stir-fry 3 to 5 minutes or until internal temperature of 145°F for medium as measured by a meat thermometer. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 2 tablespoons oil and beef.
  5. Add carrots, shallots, garlic and chili flakes. Cook 2 to 3 minutes or until vegetables are tender and garlic is fragrant. Add eggs; cook 30 seconds to 1 minutes or just until cooked through, stirring occasionally. Stir in cooked noodles, beef and sauce mixture; stir-fry 1 to 2 minutes or until heated through. Toss together until everything is cooked and mixed thoroughly.
  6. Remove from heat and sprinkle with bean sprouts, green onion and peanuts. Serve with lime, basil and chili garlic sauce, as desired.

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!