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Asian Steak And Asparagus Noodles
Yield: 4 servings
1 lb asparagus
2 carrots
2 ts vegetable oil
3/4 lb stir-fry beef strips
3 cloves garlic, minced
1 ts ground cumin
1/2 ts hot chili paste or hot pepper sauce
1 tb lime juice
1/2 lb wide rice stick noodles
2 c coriander leaves
1/3 c peanut butter
1/4 c soy sauce
3 tb lime juice
1 tb sesame oil
1 ts granulated sugar
1/2 ts chili paste
1 clove garlic, minced
1/4 c chopped fresh coriander
Cut asparagus diagonally into 1-1/2 inch lengths. Peel and slice
carrots diagonally. Dressing: In salad bowl, whisk peanut butter,
soy sauce, lime juice, 2 tablespoons water, oil, sugar, chili
paste and garlic, stir in
coriander. In wok, heat oil over high heat, stir-fry beef, garlic,
cumin and chili paste for 2 to 3 minutes or until beef is browned
but still pink inside. Add lime juice, stir-fry for 15 seconds.
Add to dressing and toss to coat. In large pot of boiling salted
water, cook noodles, asparagus and carrots for 4 minutes or until
noodles are tender but firm and vegetables are tender-crisp. Drain
and cool under cold water, drain again and add to bowl. Toss with
beef mixture until coated. Garnish with coriander.
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Stirfry Beef 03