Savory Beef Pad Thai Recipe

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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.

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 requests, 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.

Here’s the scoop on why this Beef Pad Thai is a hit: not only does it bring a killer taste to the table, but it’s also a breeze to whip up. Perfect for anyone who’s into meat or has a thing for noodles. It pairs tender beef with those addictively chewy rice noodles.

And guess what? It’s not just about being a lifesaver on those busy weeknights; it’s a solid choice any day you’re looking to feed the crew without breaking a sweat. Oh, and here’s a bonus reason to jump on this recipe: it’s a fantastic way to shake up your meal routine with something different, keeping dinner time exciting and far from boring.

Kitchen Equipment Needed

  • Wok
  • Cooking utensils
  • Cutting board and knife
  • Mixing bowls
  • Measuring cups and spoons

Which Cut Of Beef Should I Use?

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.
Photo by Sergey Kotenev on Unsplash

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.

FAQs

  1. How do I store leftover Beef Pad Thai? Stash your leftover Beef Pad Thai in an airtight container and pop it in the fridge. It stays good for up to two days. When it’s time to bring it back to life, just splash a little water on it and warm it up in a pan over medium heat. This little trick helps get the flavor and texture back to its prime.
  2. Can I make this recipe gluten-free? Yeah, for sure. Swap out the regular soy sauce with a gluten-free option like tamari. This easy switch keeps the dish tasting just right while making it gluten-free.
  3. Is there a dairy-free option for this recipe? This Beef Pad Thai doesn’t mess with dairy, so it’s already set for anyone avoiding dairy. No tweaks needed here.
  4. What vegetables can I add to this dish? Tossing in some extra veggies like bell peppers, snow peas, or bok choy not only pumps up the health factor but also brings in a burst of color and texture, making your dish a feast for the eyes and the body.
  5. How can I make this dish spicier? Craving more heat? Just dial up the chili in the sauce. It’s a simple way to tailor the spice level to your liking.
  6. Can I substitute the fish sauce? Not into fish sauce? No problem. Soy sauce can jump in as a stand-in. It brings a similar depth of flavor that’s just as delicious.
  7. Is it possible to make this recipe vegetarian? To go the vegetarian route, swap out the beef for tofu and check that all your sauces are veggie-friendly. This way, you keep the dish’s spirit alive while making it vegetarian.
  8. Can I make this recipe ahead of time? You can get a head start by slicing the beef and prepping the veggies ahead of time. But for the best taste, whip it up fresh when you’re ready to eat.
  9. How can I add more flavor to my Beef Pad Thai? Amp up the flavor with some garlic, ginger, or a squeeze of lime juice. These add-ins give your dish an extra layer of flavor that makes it even more memorable.
  10. Can I freeze Beef Pad Thai? Freezing it is a no-go. The noodles and veggies won’t hold up well, and you’ll end up with a soggy mess. Best to enjoy it fresh or from the fridge.
  11. What type of noodles should I use? Stick with rice noodles for a classic Pad Thai feel, but feel free to experiment with other thin noodles if you’re feeling adventurous. It’s all about what you like.
  12. How can I reduce the sodium content in this dish? Cut down the salt by going for low-sodium soy sauce and using less fish sauce. This keeps things flavorful without overdoing the salt.
  13. Any tips for cooking the beef perfectly? A little prep trick is to freeze the beef slightly before slicing it thin. Then, cook it quick and hot for beef that’s tender, not tough, making your Pad Thai spot on.

Pairing Suggestions

Yield: 4 to 6 servings

Beef Pad Thai

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.

Transform one pound of beef into this classic and delightful Beef Pad Thai, offering a perfect harmony of savory and sweet flavors.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 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)

Instructions

  1. Soak rice noodles in lukewarm water for about 30 minutes.
  2. In a large pan, heat 1 tablespoon sesame seed oil and 1 tablespoon olive oil over medium heat.
  3. Sauté the diced onions and minced garlic for 2-3 minutes. Meanwhile, thinly slice the beef.
  4. 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.
  5. Drain the noodles and add them to the pan with the beef, onions, and garlic mixture.
  6. Drizzle the Pad Thai sauce over the mixture, stirring constantly.
  7. 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.
  8. 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.

Notes

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 Information

Yield

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.

© Maureen Gil
Cuisine: Thai / Category: Beef

The Final: Beef Pad Thai Recipe

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.

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.

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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