Rice Noodles with Beef
Rice Noodles with Beef is a dairy free main course. One serving contains 445 calories, 23g of protein, and 16g of fat. This recipe serves 6. Head to the store and pick up bell pepper, roasted, flank steak, and a few other things to make it today. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
Soak rice noodles in cold water for 15 minutes; drain.
Add to a pot of boiling water and cook for 5 minutes.
Drain again and set aside.
Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinegar, lime juice and 2 Tbsp. peanut oil; set aside.
In a large, nonstick skillet, heat 1 Tbsp. peanut oil over medium-high heat.
Add half of beef and stir-fry for 4 minutes.
Transfer to a plate. Repeat process with 1 Tbsp. oil and remaining beef. Keep beef warm. Wipe out pan; add remaining 1 Tbsp. oil and red pepper, then stir-fry for 2 minutes.
Add scallions and reserved Asian vegetables and cook for 3 minutes.
Add reserved sauce to skillet; cook for 1 minute.
Add beef and cooked noodles and toss thoroughly to combine with sauce.
Serve noodles in bowls with bean sprouts and peanuts, if desired.