Sweet & Spicy Thai Beef with Stir Fry Noodles

We love to heat the Blackstone and play chef with clanging spatulas. This recipe requires a vigorous mixing of beef strips and peppers, then noodles and sauce.

The result is loads of great flavor with just a little heat. The whole family will love it. We like to eat it with chopsticks for fun!


  • 2 Flank Steaks very thinly sliced against the grain
  • 2 Red Peppers cut into thin strips
  • 12-ounce box of Stir-Fry Rice Noodles cooked according to the package directions
  • 3 Tablespoons Sesame Oil
  • 2 Tablespoons of other Oil of choice ( we like Avocado Oil)
  • 2 Tablespoons chopped Garlic ( I use the jarred kind for ease!)
  • 2 Tablespoons Butter
  • 3 Tablespoons Chopped Fresh Ginger or Pickled Ginger

Sauce Ingredients 

  • 2/3 Cup Soy Sauce
  • 1/4 Cup Fish Sauce
  • 1/4 Cup Rice Wine Vinegar 
  • 1/4 Cup Sweet Chili Garlic Sauce
  • 1 Tsp Red Pepper Flakes


*don’t leave off as it adds to the dish

  • 1/4 Cup Chopped Fresh Cilantro
  • 1/4 Cup Chopped Fresh Basil
  • Small bunch of Green Onion chopped
  • 1/2 Cup Chopped Dry Roasted Peanuts or Cashews


Red Peppers, Peanuts, Sauce, and Garnish
Butter, Ginger, and Chopped Pickled Ginger
Flank Steak, Cut Thinly Across the Grain
Steak and Peppers
  • Heat a cast iron or preferably the Blackstone until very hot.
  • Add the oils and let heat for a minute
  • If possible, add the meat and peppers in a single layer and then leave them alone so that they get a really nice crisp on one side before turning over and doing the same. 
Steak Strips Cooked Until Crisp
Butter, Garlic, and Ginger

Once the meat and peppers are nice and browned add the butter, garlic, and ginger and mix well. 

Meat, Pepper, and Flavors Mixed

Immediately add the noodles and toss together for a few minutes until well incorporated.

The Sauce

Slowly add the sauce all over the meat mixture.

Ready to Plate
Ready to Serve

Take off the heat and add to a bowl or platter and garnish generously with the herbs, green onion and nuts.