Why You’ll Love This Recipe

A balanced weeknight meal bursting with flavor savory, spicy, herby, and refreshing all in one bowl.
Quick and healthy about 500 calories per serving and on the table in half an hour.
Flexible easy swaps for protein and adaptable to what you have in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Stir-Fried Beef

Coconut oil
Scallions, thinly sliced
Minced ginger
Minced garlic
Thinly sliced flank or skirt steak (or chicken thighs, ground turkey, tofu)
Soy sauce
Rice vinegar
Sweet chile sauce
Sriracha

Noodles & Veggies & Toppings

Rice vermicelli noodles
Boston lettuce leaves
Snap peas
Lime wedges
Chopped peanuts
Thinly sliced red chili (e.g., Fresno)
Fresh cilantro, mint, and basil leaves

Directions

Cook the beef: Heat coconut oil in a large skillet over medium. Sauté scallions, ginger, and garlic for about 2 minutes until fragrant.
Add the beef and stir-fry until browned (5–6 minutes). Stir in soy sauce, rice vinegar, sweet chile sauce, and sriracha. Simmer for about 2 minutes, then remove from heat.
Prepare noodles: Place vermicelli in a heat-safe bowl. Pour boiling water over the noodles and let sit until tender (~5 minutes). Drain well.
Assemble bowls: Line individual bowls with two lettuce leaves each. Divide the noodles and beef among the bowls on top of the lettuce.
Garnish: Add snap peas and lime wedges. Sprinkle with peanuts, chili slices, cilantro, mint, and basil. Serve immediately.

Servings and timing

Serves: 4 people
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Use chicken, ground turkey, or tofu instead of beef just adjust cooking time as needed.
Swap rice noodles for your favorite style flat rice noodles, glass noodles, or even zucchini noodles.
Tweak heat to taste add more sriracha or omit entirely.
Add fresh veggies like shredded carrots or bell pepper for extra crunch and color.

Storage/Reheating

Storage: Best enjoyed fresh. If preparing ahead, store components separately; it keeps noodles from absorbing too much sauce.
Reheating: Gently reheat the beef mixture over medium, then reassemble into bowls with fresh garnishes.

FAQs

1. Can I prepare this ahead of time?

Yes prepare the beef and chill. Reheat and assemble with fresh noodles and toppings when ready.

2. Is rice vermicelli the only noodle option?

No you can use any rice-based noodle or even spaghetti in a pinch.

3. Can I make this vegetarian?

Absolutely! Substitute beef with tofu or a plant-based protein and maintain a flavorful zing.

4. What can I substitute for sweet chile sauce?

Sriracha with a touch of honey or brown sugar works as a sweet-and-spicy alternative.

5. Are the herbs optional?

They elevate the flavor but if unavailable, just garnish with scallions or chopped parsley instead.

6. Can I use ground beef instead?

Yes just crumble and cook thoroughly during step 2; it still absorbs the marinade beautifully.

7. How spicy is this recipe?

Moderately spicy, but you have control adjust orange chile or omit sriracha for mild, or add more for a fiery kick.

8. Can I serve this cold?

Yes similar to a noodle salad, just cool the beef and assemble chilled for a refreshing bowl.

9. What can replace peanuts for garnish?

Use toasted sesame seeds or crushed cashews for a nutty crunch alternative.

10. Is this gluten-free?

Yes so long as you use tamari or a gluten-free sweet chile sauce.

Conclusion

These Thai Beef Bowls with Rice Noodles are a crowd-pleasing blend of savory, spicy, and fresh all in a single bowl. With minimal effort and flexible ingredients, they make an ideal weeknight meal or colorful lunch. Customize with your favorite proteins, herbs, and heat level for a vibrant, satisfying dish every time.