Recipe: Spicy Somen With Steak Strips, Chilies And Mi
- 8 oz Boneless steak, trimmed
- 4 ea Green onions
- 1 ea Medium onion
- 4 ea Garlic cloves
- 1 ts Salt
- 6 oz Somen
- 1 tb Asian sesame oil
- 6 tb Vegetable oil, divided use
- 2 ea Serrano chilies, halved
- 2 tb Soy sauce
- 2 tb Oyster sauce
- 1 ea Juice of 2 limes
- 1/2 c Beef broth
- 1 c Whole fresh mint leaves
- Cut the steak into 3-inch-by-1/4-inch strips. Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder. Thinly slice the onion.
- Mince the garlic. Bring 4 quarts water and the salt to boil. Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1 1/2 to 2 minutes or until the noodles are just tender.
- Refresh under cold water and drain. Transfer the noodles to a colander in a large bowl. Toss with sesame oil.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat.
- Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned.
- Transfer to a bowl and reserve. Add 2 tablespoons oil to the wok and increase the heat to high. Stirfry the steak for 1 to 2 minutes, or until it just changes color.
- Transfer the steak to the bowl and reserve. Lower the heat to medium and add the remaining oil to the wok.
- Add garlic and green onions and stir-fry for 30 seconds. Add the noodles to the pan and heat thoroughly.
- Add the broth, soy sauce and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds.
- Presentation: Serve the spicy somen on heated plates. The chilies can be removed or left in for garnish.
Note: Somen is thin white wheat noodles. Cook’s notes: Use caution when working with fresh chilies. Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)