Thai Spiced Beef and Noodles
By Yankee Magazine|May 08 2003|
Yield
4 servings
Ingredients
6 to 10 ounces cold grilled steak
1/3 cup fresh lime juice
3 teaspoons grated or minced fresh gingerroot
2 large cloves garlic, minced or pressed
1 teaspoon Thai hot sauce, or 1/2 teaspoon crushed, dried red pepper
4 teaspoons sugar
2 tablespoons chopped fresh basil
large-leaf lettuce, to line platter
1/2 red onion, thinly sliced
1 medium cucumber, peeled, seeded, and sliced
1 cup bean sprouts
4 cups cooked, chilled angel-hair pasta
tomato wedges, lime wedges, and fresh basil sprigs, for garnish
Instructions
Slice the steak as thin as possible, diagonally across the grain. Combine with the lime juice, gingerroot, garlic, hot sauce, sugar, and basil, and marinate at least 3 hours in the refrigerator. Line a platter with lettuce leaves, and scatter with the onion and cucumber slices and the bean sprouts. Mix the steak and marinade with the pasta, and mound on the platter, over the vegetables. Garnish with tomato, lime, and basil.
