| 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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