Asian rice noodle stir-fry with tamarind-basil beef, blistered green beans and peanut-lime crunch

Instructions

1. 1

   1. Place the rice noodles in a large bowl and cover with hot, not boiling, water at about 175°F/80°C. Soak for 8 to 10 minutes until flexible but still slightly firm. Drain, briefly rinse with cold water, and toss with 1 teaspoon (5 ml) vegetable oil to prevent sticking.

2. 2

   2. In another bowl, mix the beef with 2 tablespoons (30 ml) soy sauce, half of the ginger, half of the garlic, 1 teaspoon (5 ml) sesame oil, and the black pepper. Let it marinate for 10 minutes while you prepare the rest.

3. 3

   3. Make the sauce by mixing the tamarind paste, the remaining 2 tablespoons (30 ml) soy sauce, fish sauce, honey, stock or water, red pepper flakes, and the finely grated zest of half the lime. Set aside.

4. 4

   4. Heat a large wok or wide skillet over high heat for 1 to 2 minutes, until very hot. Add 1 tablespoon (15 ml) vegetable oil and stir-fry the green beans for 3 to 4 minutes, tossing often, until blistered with dark spots but still crisp. Transfer to a plate.

5. 5

   5. In the same wok, add the remaining 1 tablespoon (15 ml) vegetable oil. Add the beef in a single layer and cook for 1 to 2 minutes per side, until well browned and reaching at least 145°F/63°C for medium-rare or 160°F/71°C if you prefer it more cooked. Remove and reserve the juices.

6. 6

   6. Reduce the heat to medium-high. Add the red onion and red bell pepper and stir-fry for 2 minutes. Add the remaining garlic and ginger and cook 30 seconds more, just until fragrant.

7. 7

   7. Return the green beans to the wok, add the drained noodles, and pour in the reserved sauce. Stir-fry for 2 to 3 minutes using tongs or two spatulas, gently separating the noodles so they absorb the sauce without breaking apart.

8. 8

   8. Add the beef back in with its juices, the Thai basil, and half of the scallion. Cook 1 minute more, tossing everything together until the sauce looks glossy and lightly coats the noodles.

9. 9

   9. In a small bowl, combine the chopped peanuts, sesame seeds, 1 teaspoon (5 ml) sesame oil, and a few drops of lime juice to create a crunchy aromatic topping.

10. 10

    10. Serve the noodles piping hot, finished with the peanut-sesame mixture, the remaining scallion, and lime wedges on the side for squeezing just before eating.