This beef Pad Thai recipe features thinly sliced pieces of cooked beef, rice noodles, and my special Pad Thai sauce without tamarind. It’s very similar to my chicken and shrimp Pad Thai, but made for beef lovers. Although beef can be expensive, this recipe has just one pound of it, so it goes a long way. Fresh vegetables like bean sprouts, carrots, and green onions add crunch and color, making the dish both visually appealing and nutritionally balanced, but also to help counteract the salt.
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Why I Love This Beef Pad Thai Recipe
After making Chicken Pad Thai, I got a bunch of messages on my Facebook asking if we could swap chicken for beef in the recipe. Since I’m a big fan of Pad Thai, I thought, why not? So, this time, I’m making Beef Pad Thai, especially for those who love both beef and Pad Thai.
This Beef pad Thai recipe is awesome not only because it tastes amazing but also super easy to make, And meat lovers and noodles love it a lot. It mixes juicy beef with the satisfying slurpiness of rice noodles. Plus, Perfect for a quick weeknight dinner or just a regular dinner for your family.
Kitchen Equipment Needed
Which Cut Of Beef Should I Use?
Any cut of beef is fine for this recipe, even ground beef. However, the choice of cut can significantly affect the texture and flavor of your Beef Pad Thai. Here’s a breakdown of various beef cuts and their suitability for this dish:
- Ground Beef: A more economical choice, ground beef can be used for a quicker and easier version of the dish. It cooks fast and blends well with the other ingredients, though it offers a different texture. I have a separate recipe for Pad Thai with ground beef as it is cooked slightly different.
- Sirloin: This is an ideal choice for Pad Thai. Sirloin is lean, tender, and flavorful, making it perfect for quick cooking and slicing into thin strips that absorb the sauce well.
- Flank Steak: Flank steak is another excellent option. It’s known for its rich beefy flavor and tends to absorb marinades and sauces beautifully, enhancing the overall taste of the dish.
- Ribeye: While ribeye is more marbled and flavorful, it can be used in Pad Thai for a richer experience. However, its higher fat content might make the dish slightly heavier.
- Tenderloin: Although tenderloin is a premium cut known for its tenderness, it might be too lean and delicate for this dish, potentially getting lost among the bold flavors of the sauce and noodles.
- Chuck: Chuck is more suited for slow cooking and might not be the best choice for Pad Thai. Its tougher texture requires longer cooking times to become tender.
- Skirt Steak: Similar to flank steak, skirt steak has a rich flavor and can be sliced thinly for quick cooking. It’s a good alternative but can be a bit tougher than flank or sirloin.
- Round Cuts: Round cuts are lean and economical but can be a bit tough if not cooked properly. They’re better suited for slow-cooking dishes rather than a quick stir-fry like Pad Thai.
- How do I store leftover Beef Pad Thai? To store leftovers, place them in a sealed container in the refrigerator. They remain fresh for up to two days. When reheating, add a little water and warm the dish in a pan over medium heat to restore its flavor and texture.
- Can I make this recipe gluten-free? To accommodate a gluten-free diet, simply replace regular soy sauce with a gluten-free variant like tamari. This small substitution ensures the dish remains true to its original flavor while being gluten-free.
- Is there a dairy-free option for this recipe? This Beef Pad Thai recipe is naturally dairy-free, so it’s suitable for those on a dairy-free diet without requiring any modifications.
- What vegetables can I add to this dish? Enhancing the dish with additional vegetables like bell peppers, snow peas, or bok choy not only adds nutritional value but also introduces a variety of textures and colors, making the dish more appealing and balanced.
- How can I make this dish spicier? To increase the heat level of the dish, simply add more chili to the sauce. This allows for customization of the spiciness to suit individual taste preferences.
- Can I substitute the fish sauce? If fish sauce isn’t to your liking, soy sauce can be used as a substitute. This provides a similar umami flavor while catering to different taste preferences.
- Is it possible to make this recipe vegetarian? To create a vegetarian version of this dish, replace the beef with tofu and ensure that all the sauces used are vegetarian-friendly, maintaining the integrity of the dish while making it suitable for vegetarians.
- Can I make this recipe ahead of time? Preparing ingredients like slicing the beef and chopping vegetables in advance is possible, but for optimal flavor, it’s recommended to cook the dish fresh.
- How can I add more flavor to my Beef Pad Thai? For an extra flavor boost, consider adding aromatics like garlic and ginger or a squeeze of lime juice. These ingredients enhance the depth of flavor and add a unique twist to the traditional recipe.
- Can I freeze Beef Pad Thai? Freezing Beef Pad Thai is not advisable as it can negatively impact the texture of the noodles and the freshness of the vegetables, leading to a less desirable dining experience.
- What type of noodles should I use? Traditional Pad Thai is best prepared with rice noodles, but you have the flexibility to use any thin noodle variety you prefer, allowing for personalization of the dish according to your noodle preference.
- How can I reduce the sodium content in this dish? To decrease the sodium content, opt for low-sodium soy sauce and moderate the amount of fish sauce. This adjustment helps maintain a balance of flavors while catering to health-conscious dietary needs.
- Any tips for cooking the beef perfectly? For best results, slightly freeze the beef before slicing it to achieve thin, uniform pieces. Cook it swiftly on high heat to ensure it remains tender and juicy, which is essential for the perfect Beef Pad Thai.
- 1/2 medium onion, diced
- 1 tablespoon garlic, minced
- 2 tablespoons sesame seed oil
- 1 tablespoon olive oil
- 1 pound beef (any variety or cut)
- 16 ounces of rice noodles, any variety
- 3/4 cup Pad Thai sauce without tamarind
- 2 stalks scallions, julienned
- scrambled eggs for garnish (optional)
- sliced scallions for garnish (optional)
- soy beans for garnish (optional)
- peanuts for garnish (optional)
- lime slice for garnish (optional)
- Soak rice noodles in lukewarm water for about 30 minutes.
- In a large pan, heat 1 tablespoon sesame seed oil and 1 tablespoon olive oil over medium heat.
- Sauté the diced onions and minced garlic for 2-3 minutes. Meanwhile, thinly slice the beef.
- Add the beef to the pan. Cook until the beef is thoroughly cooked and the onions are translucent, stirring occasionally, for about 7-10 minutes.
- Drain the noodles and add them to the pan with the beef, onions, and garlic mixture.
- Drizzle the Pad Thai sauce over the mixture, stirring constantly.
- Add the julienned scallions to the pan and gently toss all ingredients to ensure they are evenly coated with the Pad Thai sauce. Continue to cook for an additional 2-3 minutes, stirring occasionally.
- Transfer the Pad Thai to a serving dish. Optionally top with scrambled eggs, sliced scallions, soy beans, peanuts, and a slice of lime for garnish.
For the beef, you can use frozen beef thinly sliced for ease of cooking. If you're using ground beef, the cooking time might slightly reduce. Customize with optional garnishes like scrambled eggs, scallions, soy beans, peanuts, and lime to enhance flavors.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 943Total Fat 34gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 21gCholesterol 141mgSodium 4692mgCarbohydrates 117gFiber 6gSugar 81gProtein 45g
Nutrition automatically generated.
The Final: Beef Pad Thai Recipe