| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | La, Times | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Flank steak |
| 1 | T | Sweet soy sauce |
| 1 | T | Fish sauce |
| 2 | Garlic cloves, chopped | |
| 1 | lb | Fresh wide rice noodles |
| 2 | T | Oil |
| 1/2 | c | Chopped green onions |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 640
Calories From Fat: 127
Total Fat: 14.2g
Cholesterol: 67.2mg
Sodium: 64.7mg
Potassium: 426.4mg
Carbohydrates: 101.3g
Fiber: 1.3g
Sugar: <1g
Protein: 24.4g