| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
La, Times |
4 |
servings |
INGREDIENTS
| 3/4 |
lb |
Flank steak |
| 1 |
tb |
Sweet soy sauce |
| 1 |
tb |
Fish sauce |
| 2 |
|
Garlic cloves; chopped |
| 1 |
lb |
Fresh wide rice noodles |
| 2 |
tb |
Oil |
| 1/2 |
c |
Chopped green onions |
| 2 |
sm |
Minced Thai chiles; seeds removed |
|
|
If desired |
| 1 |
c |
Halved cherry tomatoes |
| 1/2 |
c |
Thai basil leaves |
|
|
Sugar |
|
|
Fish sauce |
|
|
Sriracha sauce; (Thai hot sauce) |
INSTRUCTIONS
Slice flank steak 1/4-inch-thick across the grain. Marinate flank steak in
soy sauce, fish sauce and garlic 15 minutes. Meanwhile, cut noodles into
1/2-inch-wide strips. Heat oil in large skillet on medium-high heat. Add
green onions and marinated steak. Cook until steak is light brown, about 5
minutes. Add noodles and cook until noodles are slightly browned. Add
chiles and cherry tomatoes, then cook until tomatoes start to release their
juice. Add basil and cook until just wilted. Season to taste with sugar,
fish sauce and Sriracha sauce. Yields 4 servings.
Each serving: 328 calories, 489 mg sodium, 138 mg cholesterol, 17 grams
fat, 87 grams carbohydrates, 29 grams protein, 0.98 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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