Recipe: Appetizing Thai Drunken Noodles with Wagyu Beef

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Thai Drunken Noodles with Wagyu Beef.

Thai Drunken Noodles with Wagyu Beef You can have Thai Drunken Noodles with Wagyu Beef using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Thai Drunken Noodles with Wagyu Beef

  1. It's 1 PACKAGE of Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips).
  2. You need 1/4 CUP of Grapeseed Oil.
  3. Prepare 4 of Thai Red Chilies (thinly sliced).
  4. Prepare 1 of Red Bell Pepper (julienned).
  5. It's 1 of Large Yellow Onion (julienned).
  6. Prepare 1 1/2 CUP of Thai Basil Leaves (roughly chopped).
  7. Prepare 1 CUP of Chinese Chives or Garlic Chives (minced).
  8. You need of Noodles.
  9. You need 16 OZ of Wide Rice Noodles.
  10. It's 4 QT of Water.
  11. You need of Grapeseed Oil (to coat the noodles).
  12. It's of Sauce.
  13. Prepare 1/2 CUP of Soy Sauce.
  14. It's 1/2 CUP of Water.
  15. Prepare 1/4 CUP of Oyster Sauce.
  16. It's 3 TBSP of Dark Brown Sugar.
  17. Prepare 3 TBSP of Fish Sauce.
  18. It's 6 of Garlic Cloves (minced).
  19. Prepare 1 TBSP of Fresh Ginger (minced).

Thai Drunken Noodles with Wagyu Beef instructions

  1. PREPARING THE NOODLES Boil 4 quarts of water on the stove top. Add in the wide rice noodles, and cook for 5 minutes. Drain the noodles, and toss them lightly with grapeseed oil so they don’t stick..
  2. PREPARING THE SAUCE In a medium-size bowl, whisk together the soy sauce, 1/2 cup of water, oyster sauce, dark brown sugar, minced garlic, minced ginger, and fish sauce. Reserve..
  3. PREPARING THE FULLBLOOD WAGYU BEEF Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate..
  4. PREPARING THE FULLBLOOD WAGYU BEEF Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate..
  5. FINAL STEPS Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives. Serve immediately, and enjoy!.