Concocted this evening:
1 head broccoli
1 medium onion
2 cloves garlic
1 bell pepper
1 to 1.5 lbs beef (london broil?)
1 pkg medium or wide rice noodles
2 tbsp minced basil
1/4 cup cashews
1/2 cup dark mushroom soy sauce*
1/4 cup rice wine vinegar (no sodium)
1 tbsp corn starch
pepper and sriracha to taste
toasted sesame oil for sauteing
Sear steak on both sides. You can do this straight out of the freezer, and then let the meat rest on a cutting board for a few minutes. Cut steak into 1/4 inch to 1/2 inch slices. Saute sliced steak in sesame oil, making sure that both sides of each slice get lightly browned. Set aside.
Prepare noodles according to directions. While they sit, start the veggies.
Wash, trim and cut pepper, broccoli and onion into approx. 2 inch pieces. Mince or crush garlic. Saute in sesame oil - you can use the same pan as the beef. Ladle about 1/2 of the rice noodle water into the veggies, then cover and steam until things begin to tender.
Combine soy sauce, vinegar, pepper, siracha and corn starch and mix until dissolved.
Place meat back in the pan with the veggies, then pour the sauce over the top. (Now you can drain your noodles.) Simmer meat/vegetable mixture until sauce barely begins to thicken. Toss in cashews and basil. Taste and adjust for salt and heat.
Serve meat over noodles.
Oh yeah, didn't I mention I like to cook?
* If you're lucky enough to live near a Uwajimaya, you're set.