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Thai-inspired Basil Beef Drunken Noodles


This dish is super quick to cook, but will have the family thinking you slaved over the stove for hours.  It is so flavorful and delicious, you’ll definitely put it in the “save dinner ideas” rotation.  Don’t worry if you don’t have the meat or the specific veggies in the recipe- just sub out whatever ever you have available!



½ cup soy sauce

3 tbs oyster sauce

1/2 TBS Fly By Jing Zhong Sauce

3 tbs fish sauce

1 tbs mirin

1 tbs sambal oelek

8 oz dry rice noodles

2 TBs sesame oil, divided

4 stalks green onion, diced, whites and greens divided

1 lb flat iron steak

2 cups fresh veggies medley (broccoli, snap peas, etc)

1 red bell pepper, sliced into strips

4 cloves garlic, minced

1015 leaves basil, julienne cut (preferably Thai Basil)

Lime wedges, sliced Jalapeno peppers, sliced Thai chilis, extra basil, for garnish (optional depending on heat preference.)


Combine sauce ingredients and set aside. Soak Rice noodles according to directions.  In a skillet, with 1 TBS sesame oil, cook steak, set aside.  Add veggies to skillet and cook until crunchy tender.  Add sauce, noodles, steak, and bring sauce ingredients to a boil, then simmer for 1 minute.  Serve.