| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Thai, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Well-trimmed boneless beef top sirloin, cut 1 inch thick |
| 1/4 |
c |
Dry sherry |
| 1 1/2 |
tb |
Reduced-sodium soy sauce |
| 1 |
ts |
Each grated fresh ginger, minced garlic and Oriental dark-roasted |
|
|
Sesame oil |
| 1/4 |
|
To 1/2 tsp crushed red pepper pods |
| 2 |
c |
Cooked linguine |
| 1/4 |
c |
Chopped green onion tops or fresh cilantro |
INSTRUCTIONS
Combine sherry, soy sauce, ginger, garlic, sesame oil and pepper pods.
Place beef steak in plastic bag; add marinade. Close bag securely and
marinate 15 minutes. Pour off marinade; reserve. Heat nonstick skillet over
medium heat 5 minutes. Add steak and cook 12 to 15 minutes for rare (140)
to medium (160), turning once. Remove steak; keep warm. Pour off drippings.
Dissolve 2 tsp cornstarch in reserved marinade and 1/4 c water; add to
skillet. Bring to a boil, stirring constantly. Stir in noodles. Carve
steak into thin slices and serve over noodles. Sprinkle with green onion.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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