Beef Pad Thai

Beef Pad Thai

 

Serves: 4

Preparation time: 10 minutes
Cooking time: 8 minutes

Ingredients

Blue Triangle 500 g beef strips
Blue Triangle 3 cloves garlic, finely chopped
Blue Triangle 1 -2 small red chillies, seeded and chopped
Blue Triangle 250 g dried thick rice noodles
Blue Triangle 1 tbsp oil
Blue Triangle 2 eggs, lightly beaten
Blue Triangle ¼ cup fish sauce
Blue Triangle ⅓ cup fresh lime juice
Blue Triangle 2 tbsp brown sugar
Blue Triangle ¼ cup chopped roasted peanuts
Blue Triangle ½ cup fresh coriander leaves
Blue Triangle lime wedges to serve (optional)
Blue Triangle 1 cup bean sprouts, trimmed

Method

  1. Add a little oil to the beef, the add garlic and chilli. Mix well and set aside. Soak the noodles in boiling water for 7 minutes or until just soft. Drain and set aside. (Or prepare according to packet instructions). In a separate bowl whisk the fish sauce, lime juice and brown sugar, whisk until the sugar is dissolved.
  2. Heat the wok, ensure it is hot. Heat the oil in the wok, add the egg and cook for 1-2 minutes or until set and cooked. Remove from the wok and shred. Set aside to add later.
  3. Reheat the wok, stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
  4. Return the beef to the wok, add the noodles, toss for 1 minute. Add the sauce mixture, along with the shredded egg and toss for a further minute. Sprinkle with bean sprouts, peanuts and coriander leaves to serve.

 Serving suggestion: Serve with lime wedges if desired.

Tips

Coat the meat in oil instead of adding oil to the wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.

Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

Restaurants & Retailers

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

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Victor Churchill, 132 Queen Street, Woollahra, NSW

Peter G Bouchier Butchers

Peter G Bouchier Butchers

Hudson Meats, NSW

Hudson Meats, NSW

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Our Farmers

Jamie Oliver

Jamie Oliver

Michael Kay

Michael Kay

John D Bruce

John Bruce 2546

Dallas & Jenny

DJ & JJ House

Richard Nicholls

Richard Nicholls
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour