Sesame Beef Thai noodle dinner
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Sesame Beef Thai Noodle Dinner made with leftover roast beef is an easy dinner that combines a spicy sesame Asian sauce over Thai noodles, peppers, fresh cilantro and snow peas.
If you have leftover steak or roast beef you can use it in this meal as a delicious way to turn those leftovers into an entire new dinner. The fresh, homemade sauce can be customized to suite your flavor and spice level preferences; making it a great family dinner that everyone will love.
Asian inspired dinners a delicious and satisfying option that we love. If you are looking for another simple recipe be sure to check out our Crock Pot Asian Beef Broccoli Dinner.
Roast beef is great to use for leftover beef recipes. The rich flavor and thin cuts make it easy for everyone to enjoy, and it’s a cinch for stir fries, casseroles, and skillet dinners. If you are looking for a simple way to prepare a roast beef, follow our Easy Instant Pot Roast Beef Dinner.
What is Sesame Beef made of?
Sesame Beef is usually made from strips of round steak marinated with soy sauce, garlic, sesame oil and cooked in scallions. It is served over rice or rice noodles and most often topped with cooked veggies like snow peas, broccoli, and water chestnuts.
How do you make Beef Stir Fry without it being chewy?
Thin, tender cuts of beef is key when making Beef Stir Fry dinners. This will increase the flavor and prevent the meat from becoming tough and chewy. Sirloin, tri-tip, ribeye, and strips of top loin are great cuts for Beef Stir Fry meals. If you have leftover Roast Beef like we did, it’s another fantastic option.
Are Stir Fry Rice Noodles healthy?
Thai Rice Noodles are low fat and moderate in total calories making them a great choice for stir fry dinners. They pair very well with high fiber veggies and flavor filled sauces, and make a great base for all meats used in Asian dinners.
Sesame Beef Thai noodle dinner makes great leftovers, as the noodles hold texture and don’t mush up.
Sesame Beef Thai Noodle Dinner Recipe
You can cook a roast ahead to make this Sesame Beef Noodle dinner. However, leftover sliced beef will speed up this already very fast and easy recipe making it a very family friendly weeknight meal option.
If you have some leftover roast or steak kicking around in the fridge, this is a good way to use it. We have also included instructions for cooking up your meat raw too.
If you are using raw meat: Look for the * for raw meat directions below the numbered steps. You will need two skillets.
Leftover ideas:
Use up your leftover roast beef as we describe in our post on Cook With What You Have: How to Build Easy Weeknight Dinners. In this post we show you how to transform one roast beef into two or even three meals.
Leftover Beef instructions
- Layer sliced roast beef into a shallow baking dish
- Mix all the marinade ingredients together in a medium bowl
- Pour the marinade over the beef slices and store in the fridge
- Heat the water for the noodles and cook according to the package directions
- Heat a large skillet to medium high and add oil
- Add the onions, peppers and snow peas and cook until the onions are transparent
- Add the meat mixture and all its marinade juices to the skillet and cook on low, until the marinade thickens into a nice sauce
- Drain the noodles and serve on the plate with the stir fry ladled on top
- Garnish with sesame seeds, cilantro, parsley or fresh basil
Raw Beef instructions
- Slice your steak or roast into thin slices, cutting across the grain of the meat
- Marinate it as directed above in step 3 (do not add the cornstarch yet)
- Add your marinaded raw meat slices and all the marinade juice into a large skillet, before the vegetables, in step 6, and quickly cook until browned on both sides
- Cook the vegetables in a separate skillet as directed in step 6
- After the vegetables and meat are cooked combine them in the skillet and add the cornstarch mixed with water.
- Cook as directed in step 7 and finish as directed in steps 8 and 9
Your Printable Recipe Card:
SESAME BEEF THAI NOODLE DINNER
Rich, spicy, Asian sauce over Thai noodles, beef, peppers and snow peas make a High-Fiber, Low-Fat, Dairy-Free dinner your family will love!
Ingredients
- 1 8 oz. package Thai rice noodles
- 1 lb. cooked roast-sliced thinly against the grain and then into strips
(for the marinade)For raw meat directions look to the bottom of the recipe in the notes section)
- 1/2 Cup soy (or Tamari) Sauce
- 1/4 Cup brown sugar
- 1 inch chunk ginger sliced thinly
- 2 Tablespoons balsamic vinegar, or sherry
- 1 teaspoon chili paste or hot chili sesame oil to taste
- 1 tablespoon regular sesame oil
- 2 smashed cloves garlic
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 1 lime cut in half and juiced
(for the stir-fry)
- 2 Tablespoons avocado oil
- 1 fresh pepper-sweet or hot
- 1 onion-thinly sliced
- 2 Cups snow peas
- 1 Tablespoon sesame seeds for garnish
- parsley or cilantro for garnish
Instructions
- Layer sliced pre-cooked roast beef into a shallow baking dish (*for raw meat instructions see notes below the recipe)
- Mix all the marinade ingredients together in a 4 Cup bowl
- Pour the marinade over the beef slices and store in the fridge.
- Heat the water for the noodles and cook according to the package directions
- Heat a large skillet to medium high and add oil.
- Add the onions, peppers, snow peas and sesame seeds and cook until the onions are transparent letting the peppers and onions get a bit browned and caramelized.
- Add the meat mixture and all it's marinade juices to the skillet and cook on low, until the marinade thickens into a nice sauce. A couple of minutes- stirring often!
- Remove from heat immediately after the sauce is thickened.
- Drain the noodles and serve on the plate with the stir fry ladled on top or mixed in as you prefer.
- Garnish with sesame seeds, pepper pieces, cilantro, parsley or fresh basil.
Notes
*Raw meat instructions: Slice your raw steak or roast into thin slices, cutting across the grain of the meat. Marinate it as directed above in step 3 EXCEPT!!! Do NOT add the cornstarch yet! Add your marinated raw meat slices and all the marinade juice into a large skillet, before the vegetables, in step 6, and quickly cook it to browned on both sides. Meanwhile cook the vegetables in a separate skillet as directed in step 6. After the vegetables and meat is cooked, combine them in the large skillet and add the cornstarch mixed with water. Cook as directed in step 7 Enjoy your meal!
Nutrition Information
Yield
8Serving Size
8Amount Per Serving Calories 171Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 1054mgCarbohydrates 23gFiber 2gSugar 9gProtein 4g
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What to serve with it
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recipe source: Ree at food network
If you just get ordinary, plain ramen noodles on their own, not part of a soup pack, there is basically no fat (1.2g per 100g, and only .2g saturated). They’re delicious.
Hi Corinna, Thanks for the great suggestion. I’ll do that. 🙂
Exceptionally easy and a creative way to use up left overs. I added broccoli & red pepper right before the meat went in and let the steam cook them. It was a hit! Thank you for this simple recipe!
Hi Aliece, You’re very welcome. We appreciate your coming back to give a review for us and share your experience and additions to the recipe. Have a great day!
Oh my, this was amazing, We had lots of leftover pot roast and I just shredded it and put it in the marinade, Only had egg noodles on hand, but it was delicious all combined together.. Didn’t have all of the vegetables on hand, so just diced up and cooked onion and then threw the marinated beef in,
Thank you!
Hi Lina, Thank you so much for sharing how you made this recipe work for you with what you have on hand. That’s the beauty and joy of homemade cooking. I’m so happy it worked well for you. Have a great day!
I’ve got this slow cooked beef roast that’s been sitting on my fridge. Looking for left over recipes to cook with it and I found this. And I love Asian Food! SCORE! I’m gonna try this out now!
Hi Anna, This Recipe is a great way to use up roast beef. enjoy!
That sauce looks so yummy!
Thank you for linking up at the Let’s Get Real Weekly Link Party.
Be sure and join us next Thursday and link up your favorites!
I’ll be there Patty!
This looks like such a delicious dinner option- and I love how healthy it is!
Thank you Jessy. This dinner turned out so tasty! I love that it’s healthy too. Creating healthy food is my favorite thing to do!
I love the look of this. I love thai noodle dishes – this one is definitely on the pin list!
Thank you Kylee. Enjoy!
What a great way to use up leftover roast! With just two of us in the house, we always have a TON of meat remaining after I make a roast, and now I have a great ( non-stroganoff haha ) way to use it up!
Marianne, I’m so happy to hear you say that. My hubby and I went from five adults in our house last year, to just us! What a learning curve on leftovers! I made this recipe to get a new take on leftover roast beef. It’s a win!
I’d love a bowl of this for dinner tonight!
Thank you Brandon. Enjoy!
Wow! This sounds delicious! I adore Thai dishes like this. 🙂
I hope you try it Ramona!
The sauce on these Thai noodles looks like it’s to die for! Nicely done!
Thank you Rachel!
My mouth is watering at these pictures, and the best part is it can easily be made gluten-free by just subbing a couple ingredients. Can’t wait to try it!
Amanda, I wondered about how easy gluten free change up would be with this recipe. I’d love to know the ingredients you substitute to make this recipe gluten free. Thanks!
Thai food lends itself to being gluten-free because they love their rice noodles! This recipe is super easy…just be sure the rice noodles are gf (Thai Kitchen labels theirs as gluten-free) and use Tamari instead of regular soy sauce. That’s it!
Amanda, Thank you so much for the clarification! That does sound like an easy change. I may add a note about that in this recipe!
Thank you so much Swayam!
This looks wonderful! I’m totally adding this to my “to-make” list – especially since we’re a pescetarian/omnivore household. I can make this with both the beef and shrimp for myself. Love these flexible recipes.
Thank you Dana, Enjoy!
This looks so tasty! Beautiful pictures! 🙂
Thank you Elena!
Yum! I just bought some Lo-Mein noodles – do you think I could sub them for the rice noodles?
Lisa I believe Lo Mein noodles would make a perfect substitute for the the Rice Thai noodles. The sauce should work great. Lo Mein noodles are designed for stir fries. Enjoy!
I just love finding good quality Asian dishes I can make at home. So many are made with processed ingredients and too much sugar and salt. Yours looks yummy and a must-try for sure!
Oh my, Diane, this can’t be anything but fabulous!! I love anything Thai… add in those rice noodles and I am in heaven. This is a dish I know my whole family will enjoy. I am pinning it now!!
Thank you Katie. We are just learning about Thai cuisine but we thought this was great.Please feel free to add your suggestiins to the recipe if you have any. I’d welcome feedback on this recipe!
Yum! This looks so juicy and just… fabulous! I am having pasta for dinner… but you have me craving a stir fry now! What a fab what to use up extras… so clever 🙂
Thank you Kirsten!
This looks better than any takeout. Lovely recipe
Thank you Janette. It’s certainly easy enough to beat slimy, nasty take out! Way cheaper and healthier! And the flavor is outstanding!