Thai Noodles with Beef and Basil
- 10 ounces dried flat rice noodles
- 1/4 cup vegetable oil, divided
- 2 teaspoons low-sodium soy sauce
- 1/2 bunch fresh basil
- 3 cloves garlic, finely chopped
- 3 serrano chiles, seeded and chopped
- Salt and pepper, to taste
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 3/4 pound beef bottom round steak (pepper steak cut), cut into thin strips
- 5 green onions, green parts only, thinly sliced
- 2 limes, cut into wedges
Roughly chop 8 large basil leaves, then transfer them to a mortar. Add garlic, chiles and a pinch of salt and grind with a pestle until a paste forms. (If you have no mortar and pestle, mince all ingredients together as finely as possible.) In a small bowl, mix the brown sugar and the fish sauce together; set aside.
Heat remaining 3 tablespoons oil in a large skillet. Add garlic-serrano paste and cook, stirring often, for about 1 minute or until fragrant. Season beef with salt and pepper, then add to skillet and cook until brown, stirring constantly, about 4 minutes. Add sugar mixture, stir and let cook for 1 to 2 minutes more. Add noodles and toss until heated through, then add 2 to 3 tablespoons water if it appears sauce is drying up. Once heated through, remove skillet from the heat and add remaining basil leaves. Toss again until lightly wilted, then serve immediately, garnished with green onions and lime wedges.
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