Lunch · 45 min · thai

Boat Noodles (Kuay Teow Ruea)

Thai flavors, weeknight effort. Rice stick noodles meets beef sirloin in a 45-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Rice stick noodles
• 1 lb Beef sirloin
• 8 cups Beef broth
• 3 tbsp Dark soy sauce
• 2 tbsp Soy sauce
• 3 Star anise
• 1 Cinnamon stick
• 2 cups Bean sprouts
• 2 cups Morning glory or spinach
• 2 tbsp Fried garlic
• 1 tbsp Chili flakes

Steps

1. Simmer the beef broth with the star anise, cinnamon stick, dark soy sauce, and soy sauce for 20 minutes. The broth should taste deeply savory with a whisper of spice. Boat noodle broth is dark, rich, and a little mysterious.
2. Slice the beef sirloin as thin as you can against the grain. Partially freezing it for 20 minutes makes this dramatically easier. Thin slices cook in seconds in the hot broth.
3. Blanch the rice stick noodles in boiling water until just pliable, then divide among deep bowls with the bean sprouts and morning glory. The greens wilt beautifully under the hot broth.
4. Bring the broth back to a rolling boil and ladle it over the bowls. Lay the raw beef slices on top. The heat of the broth cooks them to a perfect blush in under a minute.
5. Top each bowl with fried garlic and a pinch of chili flakes. Eat immediately, while the beef is still blushing pink.

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