Beef Pad Thai

• 50 min
• 8 SERVINGS
• 810 Cal
• 32 g Protein

Ingredients:

• 1 pound thinly sliced Steak
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 3 tablespoons cornstarch
• 1 tablespoon pepper
• 1/4 teaspoon baking soda
• 1 package (14 ounces) uncooked rice noodles
• 1/4 cup vegetable oil
• 2 cups shredded carrots
• 1/2 cup thinly sliced shallots
• 1 tablespoon minced garlic
• 1/4 teaspoon red chili flakes
• 3 large eggs, beaten
• 1 can (14 ounces) bean sprouts, drained
• 1 bunch green onions, thinly sliced
• 1/4 cup chopped roasted peanuts
• Lime wedges, fresh basil and chili garlic sauce (optional)

Cooking:

1. Combine soy sauce, hoisin sauce, oyster sauce, brown sugar and fish sauce in medium bowl. Reserve 2 tablespoons; cover, set aside. 
2. Combine beef, cornstarch, reserved marinade, pepper and baking soda in medium bowl; toss to coat. Cover and marinate in refrigerator 2 hours or overnight. 
3. Prepare noodles according to package directions; rinse and drain. Set aside.
4. Heat 2 tablespoons oil in large nonstick skillet or wok over medium-high heat until hot. Add half of beef; stir-fry 3 to 5 minutes or until internal temperature of 145°F for medium as measured by a meat thermometer. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 2 tablespoons oil and beef.
5. Add carrots, shallots, garlic and chili flakes. Cook 2 to 3 minutes or until vegetables are tender and garlic is fragrant. Add eggs; cook 30 seconds to 1 minutes or just until cooked through, stirring occasionally. Stir in cooked noodles, beef and sauce mixture; stir-fry 1 to 2 minutes or until heated through. Toss together until everything is cooked and mixed thoroughly.
6. Remove from heat and sprinkle with bean sprouts, green onion and peanuts. Serve with lime, basil and chili garlic sauce, as desired.