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Title: Thai Drunken Noodles w/Beef
Categories: Pasta, Herbs, Beef, Vegetables, Herbs
Yield: 6 servings

1/2 c Soy sauce
1/2 c Water
1/4 c Oyster sauce
3 tb (packed) dark brown sugar
3 tb Fish or soy sauce
1 tb Minced fresh gingerroot
6 cl Garlic; minced
1 lb Wide rice noodles
1/4 c Oil; divided
8 oz Boneless chuck steak; thin
- sliced
1 md Red bell pepper; julienned
1 lg Onion; julienned
4 Thai red chilies; thin
- sliced
1 1/2 c Fresh Thai basil leaves;
- coarse chopped
1 c Minced garlic chives

In a bowl, stir together first 7 ingredients; set aside.
Cook noodles according to package directions; drain.
Toss with 1 tablespoon oil; set aside.

In a large wok or skillet, heat remaining oil over high
heat. Add beef in a single layer; cook until
caramelized, about 30 seconds. Turn and cook 30 seconds
more; remove. Add red peppers, onion and Thai chiles to
wok; stir-fry until peppers are just tender and starting
to brown, 2-3 minutes. Add sauce and noodles; bring to a
simmer. Cook until sauce thickens and starts to coat
noodles. Add beef; toss to coat. Remove from heat; add
basil and chives. Serve immediately.

Cassandra Butler, Tempe, Arizona

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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