| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Thai | Clprime1 | 1 | servings |
INGREDIENTS
| 1 | lb | Flank steak; thinly sliced |
| 1 | Box cornstarch | |
| 1 | Box baking soda | |
| 1 | oz | Sugar |
| 2 | lb | Fresh flat rice noodles; 1 1/4 inches thick |
| 1 | c | Vegetable oil |
| 1 | Stalk lemon grass | |
| 3 | Kafir lime leaves | |
| 2 | tb | Brown sugar |
| 1 | tb | Thai shrimp paste |
| 1 | Shallot; thinly sliced | |
| 1/2 | c | Dry Thai chilies |
| 2 | c | Coconut milk |
| 1 | bn | Scallions cut on the bias |
| 1 | c | Vegetable oil |
| 1 | bn | Asparagus; blanched and cut on |
| ; the bias | ||
| 1 | tb | Chopped garlic |
| 1 | tb | Sichuan black beans |
| 5 | Sprigs Thai basil | |
| 1 | bn | Cilantro |
| 5 | Sprigs mint |
INSTRUCTIONS
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.
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