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Asian Beef Noodle Bowl

July 26, 2011
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The best noodle bowl I ever ate was in Geneva, Switzerland. No joke. This local, no frills Asian restaurant served a heaping bowl of fresh ingredients all swirling together in incredible sweet and sour flavors. This recipe is my attempt to re-create that dish at home. And it worked! My husband devoured the meal exclaiming “this tastes just like that restaurant!” Success :) This recipe makes 3 large servings.

Ingredients:
Asian Marinated Flank Steak, sliced thin (Recipe listed separately on this site)
2 Tablespoons extra virgin olive oil
5 Tablespoons fresh lime juice (do not use bottled)
3/4 cup soy sauce
2 fresh garlic cloves, minced
2 Tablespoons Asian fish sauce
2 Tablespoons packed brown sugar
2 small fresh red Thai chilies (or Serrano chilies), seeded and minced
4 scallions, cut into 1/2-inch pieces
1/4 cup packed fresh cilantro, chopped
1 small seedless cucumber, peeled and diced
2 Tablespoons fresh mint leaves, finely chopped
1/4 cup peanuts, ground
8 oz. thin spaghetti

Directions:

  • Prepare Asian Marinated Flank Steak as directed. Slice into thin pieces, against the grain. Set aside.
  • Cook spaghetti according to package directions. Drain and set aside.
  • In a bowl, whisk together lime juice, soy sauce, fish sauce, and brown sugar. Set aside.
  • In a large skillet or wok, heat olive oil over medium high heat.
  • Add garlic and chilies. Cook 1 minute, stirring continuously.
  • Add sauce mixture and bring to a boil. Cook 5 minutes over high heat.
  • Add in cooked spaghetti and stir to coat with sauce. Heat until warmed thru.
  • Remove from heat and stir in cilantro, cucumber, mint, and peanuts.
  • Divide noodles and sauce evenly into 3 bowls and top with sliced flank steak.
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