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Recipe: Asian Steak And Asparagus Noodles
Similar Categories: Asian, Steak, Asparagus, Noodles
Serving Size : 4
1 pound asparagus
2 carrots -- (2 oz)
2 teaspoons vegetable oil
3/4 pound stir-fry beef strips
3 cloves garlic; minced -- (1/8 oz)
1 teaspoon ground cumin
1/2 teaspoon hot chili paste or hot pepper sauce
1 tablespoon lime juice
1/2 pound wide rice stick noodles
2 cups coriander leaves
----Dressing----
1/3 cup peanut butter
1/4 cup soy sauce
3 tablespoons lime juice
1 tablespoon sesame oil
1 teaspoon granulated sugar
1/2 teaspoon chili paste
1 clove garlic; minced -- (1/8 oz)
1/4 cup 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.
1 pound asparagus
2 carrots -- (2 oz)
2 teaspoons vegetable oil
3/4 pound stir-fry beef strips
3 cloves garlic; minced -- (1/8 oz)
1 teaspoon ground cumin
1/2 teaspoon hot chili paste or hot pepper sauce
1 tablespoon lime juice
1/2 pound wide rice stick noodles
2 cups coriander leaves
----Dressing----
1/3 cup peanut butter
1/4 cup soy sauce
3 tablespoons lime juice
1 tablespoon sesame oil
1 teaspoon granulated sugar
1/2 teaspoon chili paste
1 clove garlic; minced -- (1/8 oz)
1/4 cup 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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