Beef And Asparagus over Flat Noodles

1 servings

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Beef And Asparagus over Flat Noodles Ingredients

1 lb Flank steak; thinly sliced	1/2 c Dry Thai chilies
1 Box cornstarch	2 c Coconut milk
1 Box baking soda	1 bn Scallions cut on the bias
1 oz Sugar	1 c Vegetable oil
2 lb Fresh flat rice noodles; 1	1 bn Asparagus; blanched and cut
1 c Vegetable oil	; the bias
1 Stalk lemon grass	1 tb Chopped garlic
3 Kafir lime leaves	1 tb Sichuan black beans
2 tb Brown sugar	5 Sprigs Thai basil
1 tb Thai shrimp paste	1 bn Cilantro
1 Shallot; thinly sliced	5 Sprigs mint

Instructions for Beef And Asparagus over Flat Noodles

Toss flank steak in the cornstarch, soda, and sugar. Cut the fresh chow fun noodles to 1 1/4 inches thick. Heat the vegetable oil in wok until hot. Fry the noodles until crisp, remove and drain on paper towels. In the jar of a blender add 1 stalk lemon grass, cut into pieces, 3 kafir lime leaves, 2 tablespoons brown sugar, 1 tablespoon Thai shrimp paste, 1 shallot, sliced thin, 1/2 cup dry Thai chilies, rehydrated. Puree. Add 2 cups coconut milk. Pour out the oil from the wok. To the wok, add flank steak, 1 bunch scallions, 1 bunch asparagus, blanched and cut on the bias, and 1 tablespoon garlic, minced. Wok fry until tender, about 2 minutes. Add chili sauce. Serve the steak and asparagus on top of a bed of fried chow fun noodles piled high. Garnish with Sichuan black beans, Thai basil, 1 bunch cilantro, shaved scallions, and 5 sprigs of mint. Converted by MC_Buster. Per serving: 6466 Calories (kcal); 598g Total Fat; (81% calories from fat); 101g Protein; 198g Carbohydrate; 231mg Cholesterol; 1681mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 13 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 113 Fat; 3 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0054 Converted by MM_Buster v2.0n.

Main Ingredient: PastaCuisine: Uncategorized