Spring Asparagus and Beef Noodles with Peanut Sauce

1 bunch asparagus (about 1 ½ lbs.), ends trimmed, cut into 1” pieces
1 red bell pepper, cored and cut into thin strips
1 lb. sirloin steak, placed in freezer for 15 minutes before slicing into thin strips against the grain (1” wide by 1” in length)
2 T. peanut or canola oil
Peanut Sauce:
2 T. peanut or canola
2 cloves garlic, minced
1 T. minced ginger
1 tsp. hot chili garlic sauce (more if you like it hotter)
½ cup soy sauce
3 T. hoisin sauce
1 T. sesame oil
2 T. sugar
¾ cup creamy peanut butter
1 ½ cups chicken broth
8 oz. pkg. Asian egg noodles, cooked according to directions on pkg., then drained
1 bunch green onions
1 cup toasted cashews

In a bowl, combine the asparagus, sliced peppers, and sliced steak. In a wok or large skillet, heat the peanut oil. Add the vegetables and steak, stir fry for 3-4 minutes until steak is cooked and vegetables are tender. Transfer to a bowl.

In the same skillet or wok, add the oil and heat until smoky, then add the garlic and ginger; stir fry for 2 minutes, add garlic sauce, soy sauce, hoisin sauce, sesame oil, sugar, peanut butter, and broth. Lower heat to a simmer and cook for 2 minutes.

Pour the vegetables and steak back into the sauce, add the noodles and cook until heated through. Pour into a serving bowl, top with green onions and cashews. Serve at once. Serves 4-6.

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