Name: Vietnamese Hot and Spicy Stir-fry Beef and Chinese Noodles
Prep time: 10 min
Cook time: 7 min
Ingredients: 1/4 cup tomato paste; 1/2 teaspoon hot pepper sauce; 1/2 cup water; 2 teaspoon ground ginger; olive oil spray; 1/2 cup fresh diced onion; 3 teaspoon minced garlic; 1/2 cup lemongrass, bulb end only, or grated lemon rind from 1 lemon; 6 ounce beef tenderloin steak, cut into 1/2-inch by 2-inch strips; 3 tablespoon broken walnuts; salt and freshly ground black pepper, to taste; For Chinese Noodles and Snow Peas:; 3 ounce Chinese noodles; 2 cup frozen snow peas, thawed; salt and freshly ground black pepper, to taste; 1 teaspoon sesame oil

Vietnamese Hot and Spicy Stir-fry Beef and Chinese Noodles

By: Fast and Flavorful: Great Diabetes Meals from Market to Table by Linda Gassenheimer, published by the American Diabetes Association

If you are looking for amazing and easy beef stir fry recipes why not dip into some Vietnamese cuisine. This Vietnamese Hot and Spicy Stir-fry Beef and Chinese Noodles hosts a tasty blend of Pacific-rim flavors.

Notes

Lemongrass is the secret to the flavor in this hot and spicy beef. It adds a tang like that of lemon or lime and is one of the most important spices in Thai cooking. It looks a little like a scallion with long, thin, green-gray leaves and a lighter bulb at the tip. Grated lemon rind can be used instead.

It will take several minutes to prepare the ingredients for this meal, but only a few minutes to cook them. This dinner is cooked in 5-7 minutes.

Helpful Hints:

Diced fresh onions can be found in the produce section of the supermarket.

Remove woody, outer leaves of lemongrass before slicing. Cut the pale inner leaves and bulb into thin slices.

Prepare all ingredients for beef and noodle dishes before starting to stir-fry.

To save cleaning time, make stir-fry beef, transfer to a plate, and use the same wok for the noodles. You don’t need to wash the wok between uses.

From Fast and Flavorful: Great Diabetes Meals from Market to Table by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org.

Serves2

Preparation Time10 min

Cooking Time7 min

Ingredients

1/4 cup tomato paste
1/2 teaspoon hot pepper sauce
1/2 cup water
2 teaspoons ground ginger
olive oil spray
1/2 cup fresh diced onion
3 teaspoons minced garlic
1/2 cup lemongrass, bulb end only, or grated lemon rind from 1 lemon
6 ounces beef tenderloin steak, cut into 1/2-inch by 2-inch strips
3 tablespoons broken walnuts
salt and freshly ground black pepper, to taste
For Chinese Noodles and Snow Peas:
3 ounces Chinese noodles
2 cups frozen snow peas, thawed
salt and freshly ground black pepper, to taste
1 teaspoon sesame oil

Instructions

For Vietnamese Hot and Spicy Stir-fry Beef:

Mix tomato paste, hot pepper sauce, water and ginger together and set aside.
Heat a wok or skillet over high heat, and spray with olive oil spray.
Add onion, garlic and lemongrass (or lemon rind) and stir-fry 1 minute.
Add meat and stir-fry 2 minutes.
Add sauce and mix a few seconds. Transfer to a plate and sprinkle with walnuts and salt and pepper to taste, and serve.

For Chinese Noodles and Snow Peas:

Microwave method:

Place noodles in a microwave-safe bowl and add 1/2 cup water. Cover and microwave on high 3 minutes.
Add snow peas and add sesame oil and salt and pepper to taste. Remove to two dinner plates and serve meat on top.

Stove top method:

Bring a large saucepan filled with water to a boil.
Add noodles, cook 1 minute. Add snow peas and drain. Add salt and pepper to taste. Toss with sesame oil.
When meat is removed from wok, add sesame oil to wok and then the noodles and snow peas. Stir-fry 1 minute.
Transfer to dinner plates, and serve beef on top.