thai me up and make me eat it

I have a "thing" for Asian inspired food. I know what you're thinking...Sara has a "thing" for lots of food....just last week she was waxing poetic about waffles. Well, true, true that is...I have plenty of things that tempt my tummy, but right now it's this dish.
It is perfect for this time of year,because it takes literally ten minutes to compose. While soaking the rice noodles, you can completely prepare the rest of the dish. It is bright and tempting but also light, so you can go on your mid summer run not too long after ingesting it. This little pasta dish (is it ok to call it a pasta dish?...wait , no it's a noodle dish...right?) was inspired by Thai noodle dishes I have had in the past. My family loves edamame and so anything I sneak it in has a a better chance of survival, but this dish really hit the spot.

The crunch of the water chestnuts and the rich sesame flavor is so yummy, and the lime juice finishes it off perfectly. You can pretty much add any vegetables you have, but I really enjoyed this mix. I typically use sirloin when I make stir fry. I beat it out with a mallet to tenderize it. But for this particular rendition, I had a leftover fillet Mignon and it was screaming out to me....and I am so glad it was.

Sesame Ginger Beef

printable version

1 pound sirloin, sliced very thin

1 cup red onion, sliced thin

1/2 cup carrot, julienne

1 cup red, orange or yellow, bell pepper, julienne

1 small can water chestnuts, chopped

1 cup edamame

2 tablespoons fresh ginger

1 Tablespoon garlic, minced

2 Tablespoons cilantro, chopped

3 Tablespoons honey

1 teaspoons chili garlic paste

2 Tablespoons sesame oil

2 Tablespoons sesame seeds

14 oz Thai rice noodles

juice of a lime

salt and pepper to taste

Bring 6 cups of water to a boil in a saucepan. Remove from heat and place the noodles in. let soak for ten minutes until noodles have softened. You want them to be soft but still have a little "bite".

In a heavy pan or wok, saute the onion, garlic, ginger, and beef together in a few tablespoons vegetable oil for four minutes. Add the yellow pepper and carrots and cook for four more minutes. Finally, stir in water chestnuts, edamame, cilantro, sesame oil, seeds, chili garlic paste, honey, and noodles. Stir fry for a few minutes to ensure all ingredients are hot. Squeeze fresh lime juice over the top and lightly season with salt and pepper

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