Yield: 1 Servings
|8 ounces||Good-quality boneless steak; excess fat trimmed|
|4 \N||Green onions|
|4 \N||Garlic cloves|
|1 teaspoon||Salt; plus salt for seasoning|
|6 ounces||Somen; (thin white wheat noodles) or ramen (thick wheat noodles)|
|1 tablespoon||Asian sesame oil|
|6 tablespoons||Vegetable oil; divided use|
|2 \N||Fresh serrano chilies; halved lengthwise|
|½ cup||Beef broth|
|2 tablespoons||Soy sauce|
|2 tablespoons||Oyster sauce|
|1 cup||Whole fresh mint leaves|
|2 \N||Limes or to taste ; Juice of|
Cut the steak into 3-inch-by-¼-inch strips.
Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder. Thinly slice the onion. Mince the garlic.
Bring 4 quarts water and the salt to boil. Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1½ to 2 minutes or until the noodles are just tender. Refresh under cold water and drain. Transfer the noodles to a colander in a large bowl. Toss with sesame oil.
Heat 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat. Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned. Transfer to a bowl and reserve.
Add 2 tablespoons oil to the wok and increase the heat to high. Stirfry the steak for 1 to 2 minutes, or until it just changes color. Transfer the steak to the bowl and reserve.
Lower the heat to medium and add the remaining oil to the wok. Add garlic and green onions and stir-fry for 30 seconds. Add the noodles to the pan and heat thoroughly. Add the broth, soy sauce and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds.
Serve the spicy somen on heated plates. The chilies can be removed or left in for garnish. Warn your guests: They are extremely hot.
Yield: Makes 4 main-course servings.
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998