Thaifoon Spicy Jeweled Beef
Source: Thaifoon - Irvine, California

Yield: 4 to 6 servings

16 ounces egg noodles
2 tablespoons canola oil, plus additional oil if needed
1 1/2 pounds thinly sliced beef tenderloin (filet mignon)
4 ounces sugar snap peas or snow peas
4 ounces bean sprouts
4 ounces white mushrooms, sliced
1 teaspoon sambal or sambal oelek
2 tablespoons fresh sweet basil, cut into thin strips
2 tablespoons fresh Thai basil. cut into thin strips
2 tablespoons oyster sauce
3 tablespoons soy sauce
1 to 2 tablespoons sambal or sambal oelek
Optional garnish: Sprigs of fresh basil

Cook's note: Fresh noodles are best; if you can't find fresh, use
dried. Sambal is a condiment sold in Asian markets and some
supermarkets with large Asian specialty sections. Its most basic type
is called sambal oelek, a mixture of chilies, brown sugar and salt.
If you can't find Thai basil, use a total of 4 tablespoons fresh
sweet basil.

If using dried noodles, bring large pot of water to boil on high
heat. Add noodles and cook al dente according to package directions.
Drain and set aside. If using fresh noodles, boil only 1 minute.
Drain and set aside.

Heat wok on medium-high heat. Add oil and heat until almost smoking.
Add beef and quickly brown, stirring occasionally. Reduce heat to
medium. Add peas, sprouts, mushrooms and 1 teaspoon sambal. Stir-fry
about 2 minutes, adding more oil if needed.

Add basils, oyster sauce, soy sauce and additional sambal (use less
sambal for milder version). Add noodles and toss.

Transfer to serving platter. Garnish, if desired, with sprigs of
fresh basil.

Nutritional information per 4-ounce serving: Calories 400 (36 percent
from fat); fat 15.8 g (sat 4.3 g, mono 6.8 g, poly 2.1 g); protein 38
g; carbohydrates 25 g; fiber 2.74 g; cholesterol 120 mg; sodium 1,667
mg; calcium 34 mg







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