Ingredients
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2 lbs (approx. 1 kg) or skirt steak Flank Steak
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2 Tbsp Olive Oil
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1/4 cup Corn Starch
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1/2 cup, divided Soy Sauce
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1/4 cup Dark Soy Sauce
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2 Tbsp Brown Sugar
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3 Tbsp Hoisin Sauce
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1 Onion
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3 Garlic Cloves
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5-6 Green Onionsor spring onions
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2 Red Bell Peppersor orange or yellow
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4-8 Fresh Thai Bird's-Eye Chilisdep. on desired spice level, or serrano or red fire peppers
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1/2 cup Fresh Thai Basil
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1 Lime
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8 oz. (226g) Wide Rice Noodlesor other wide noodles
Directions
Steps
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1
Done
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Cook the noodlesBoil water in a large saucepan. Add the noodes. If using rice noodles, remove from heat and let stand for 10 minutes. If using regular noodles, cook 8-10 minutes. Drain and reserve 1/2 cup of the water. Set the noodles aside. |
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2
Done
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Cook the Flank SteakRemove any silver lining from the flank steak, if any. Cut against the grain into strips (this breaks down the fibers and make the flank steak ultra tender). Put the meat in a bowl and toss with 1/4 cup soy sauce and coat well with the corn starch. Using a cast iron skillet (for best tender meat results), heat the oil on medium high. Saute the flank steak for approx. 3-4 minutes until browned. Remove from the pan. |
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3
Done
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Make the Drunken Noodle SaucePeel and slice the onions. Peel and mince the garlic. In the same cast iron skillet, add the onion and garlic and saute for 3 minutes (you may wish to add more oil). Slice the bell peppers and chop the green onions. Add the bell pepper and the whites of the green onions to the pan. Add the 1/2 cup of reserved water. Slice the chilis and add. I used red fire chili peppers this time and 2 small ones brought loads of heat. You can also use dried bird's-eye chilis. In a bowl, whisk together the remaining soy sauce, brown sugar, and hoisin sauce then add to the pan. Let simmer 3 minutes. |
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4
Done
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Chop the Thais basil. Then add the cooked noodles the cooked beef, and the chopped Thai basil leaves. Let simmer 3 minutes. serve with a splace of freshly squeezed lime juice and the remaining spring onions. |
