Ingredients

The following ingredients have 2 Servings
  • 10 oz beef - sirloin or rib eye steak cut into cubes
  • 4 oz stir-fry rice noodles
  • 1 cup chopped asparagus
  • 1 carrot ((shaved with potato peeler))
  • 1 cup thinly sliced purple cabbage
  • 3 cloves garlic ((crushed ans chopped, or pressed))
  • 2 tbsp chopped green onion
  • lime slices for garnishing
  • Sauce:
  • 1/2 tsp Sriracha sauce ((optional))
  • 2 tbsp agave nectar ((honey))
  • 1 tbsp rice vinegar
  • 1/4 cup soy sauce
  • 1/2 tsp black pepper

Instruction

  • Cook noodles according to package instructions. Mine suggested to bring a large pot of water to a boil and remove it from heat. Add Thai rice noodles and let stand 8-10 minutes. Drain well and toss with sauce and vegetables. Do not overcook.
  • Preheat a wok on medium heat and cook beef for 7-8 minutes, until almost done the way you like it. Drain extra grease. Add garlic and stir fry for a minute.
  • Add asparagus, cabbage and carrot. Cover and cook until vegetables are crisp and tender for 3-5 more minutes.
  • While vegetables and meat are cooking make the sauce. In a bowl, whisk soy sauce, rice vinegar, agave nectar, clack pepper and sriracha (optional).
  • Add sauce and cooked noodles to the wok. Cook for 2 more minutes, until sauce and noodles warm up.
  • Serve with chopped green onion, lime slices and red beeper flakes (optional). You may need to add extra soy sauce.