Thai Spicy Beef on Rice Noodle

Chop, chop.  Stir, stir.  Done.
Sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fish sauce
2 Tbsp honey
1 Tbsp seasoned rice vinegar
1 Tbsp Trader Joes Chili jam, or 1 tsp chili paste with garlic

1-1/2lb chuck beef, sliced thin (freeze slightly to achieve this)
1/2 lb dry Thai (or vietnamese) rice noodles

1 red pepper, sliced
1 small onion, sliced
1 cup slivered carrot

2 cloves garlic, minced
1/2 inch fresh ginger, minced

1 jalapeño pepper, minced

1 Tbsp black toasted sesame seeds
palmful fresh cilantro leaves, chopped
1 lime, cut into wedges

Whisk sauce ingredients together in a small bowl.

Toss together with the beef in a large bowl and allow to marinate at least 30 minutes.

Bring 6 cups of salted water to a boil for the noodles. Place noodles in a large bowl. When the water comes to a boil, pour over noodles. Periodically nudge noodles gently as they hydrate - about 10 minutes total. Drain noodles and gently toss with just a dash of canola oil to keep from sticking. Cover noodles to keep warm.

While the noodles hydrate, heat a wok to high. Add a dash of canola oil and toss in the pepper, onion and carrot.

Stir fry for about 5 minutes, until the veggies begin to soften but are still crisp-tender. Set aside. Heat wok to high and add another dash of canola oil. Add the beef and stir fry for 3-4 minutes, just until the beef is cooked rare. Add the garlic, ginger and jalapeño and cook another 2 minutes.

Toss the veggies back into the wok and mix.

Plate the noodles as a bed on four plates. Top with the stir fry. Garnish with sesame seeds and cilantro and serve with lime wedges.

Serves 4.

Cook's Note:  This sauce and technique works beautifully with shrimp and tofu, and probably other proteins as well.  See Thai Spicy Shrimp on Rice Noodles.