Thai spicy beef with rice noodles

Yield: 1 servings

Measure Ingredient
2 tablespoons Sesame oil
10 ounces Lean beef; boneless sirloin or
\N \N ; filet mignon sliced
\N \N ; thin, up to 12
2 tablespoons Chopped garlic
1 tablespoon Fresh grated ginger
2 ounces Siracha; thai chili and
\N \N ; garlic paste
2 \N Leeks sliced laterally; cleaned and sliced
\N \N ; thin into half moon
\N \N ; shape, up to 3
2 tablespoons Soy sauce; up to 3
2 tablespoons Mirin
12 ounces Fresh flat rice noodles or can use; up to 14
\N \N ; alternate asian noodle
\N \N Fresh spinach; 8 to10 ounces fine
\N \N ; chiffonade
1 \N Carrot curled on a turning machine or
\N \N ; freshly grated
\N \N Alfalfa sprouts
\N \N Toasted sesame seeds for garnish
1 \N Beet peeled and curled on machine or use
\N \N ; grated

In a hot wok or saute pan add oil. When hot toss beef quickly with garlic, ginger siracha. In approximately 1 minute beef will still be medium rare.

Remove with slotted spoon and reserve.

Add leeks to hot pan and deglaze with soy sauce and mirin, bring to a simmer. Add noodles and toss with beef mixture.

In serving bowls place spinach, carrots and alfalfa sprouts around outside, then add beef and noodles to center. Garnish with toasted sesame seeds and curled beets.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9406 - DEB STANTON Converted by MM_Buster v2.0l.

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