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Steak Strips w/Spicy Noodles (M, TNT)
Source: Atlanta Journal
Serves: 4

8 ounces boneless steak, cut into 3"x1/4" strips
4 green onions
1 medium onion
4 garlic cloves
1 tsp salt
6 to 8 ounces somen, ramen, or udon, Japanese rice noodles
6 tbsp. vegetable or peanut oil
1 tbsp. sesame oil
2 serrano chilies, halved lengthwise
1/2 cup beef broth
2 tbsp. soy sauce
2 tbsp. fish or soy sauce (optional)
1 cup whole fresh mint leaves
Juice of 2 limes or more to taste

Cut the dark green part of the green onions in 3" pieces. Chop the white part. Slice the onion thinly and mince the garlic. All can be done in the processor, but keep separate.

Bring 4 quarts of water and salt (can be omitted) to boil. Add noodles and cook uncovered over high heat stirring with chopstick or fork for 2 minutes until tender. This applies to fresh noodles that are often sold in the produce department. If you buy the dried noodles, they take about 10 minutes.

Drain in a colander and place over a large bowl. Toss the noodles with the sesame oil so they don't stick together.

Heat 2 tbsp. oil in a wok or large skillet under medium high heat. Add onions and chilies and stir-fry for 2 to 3 minutes. Reserve if you are using raw steak.

Then add a bit more oil to the wok and stir fry meat until it changes color, 3 to 4 minutes. Transfer steak and reserve.

Lower heat to medium and add the garlic and green onions to the wok for about 30 seconds. Add the noodles to the pan along with the broth, soy sauce, fish sauce and heat thoroughly. Add the steak, onion, chilies, mint leaves, and lime juice.

Chilies can be removed or used as garnish; they are very hot!

If you are using leftover cooked meat, heat oil and add onions and chilies, lower heat and add garlic and green onions for 30 seconds, add meat strips and noodles. Pour sauce ingredients over and add mint leaves. Stir-fry for a few minutes until everything in mixed and hot.

Poster's Notes:
You substitute leftover steak or roast beef cut in strips for raw meat.

I found a brown rice organic brand with a circle K at whole foods. Actually, any flat noodle like linguini could be used, but the rice noodles are more authentic. I only used about 2 tbsp of peanut oil.

I like to serve this on a bed of chopped lettuce.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A