Thai-Style Beef with Noodles
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Yield: 4 servings
Ingredients
2 pounds skirt steak cut into thin long slices
1 long red chile, deseeded, finely chopped
1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced
1 tsp peeled, finely grated ginger
2 garlic cloves, minced
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp grated palm sugar or brown sugar
1 tbsp vegetable oil
4 spring onions, thinly sliced diagonally
2 packages ramen noodles
Instructions
In a medium bowl, add sliced beef steak, chopped chili, lemongrass, ginger, garlic, lime juice, fish sauce and palm sugar. Toss until well combined. Cover and stand for 15 minutes.
Heat a wok over high heat. When hot, add 1 tsp oil and swirl around wok. Cook 1/4 of beef mixture and stir-fry for 2 minutes or until golden. Transfer to a bowl. Repeat with remaining beef, adding more oil. Add spring onion to wok and stir-fry for 1 minute. Return all the beef to wok and toss until combined.
Meanwhile, cook ramen noodles following packet directions. Drain. Divide noodles between bowls. Top with beef and serve.
From adorefoods.com