Recipe courtesy of Paul Wildermuth
Save Recipe Print
Level:
Easy

Ingredients

Directions

Toss flank steak in the cornstarch, soda, and sugar. Cut the fresh chow fun noodles to 1 1/4 inches thick. Heat the vegetable oil in wok until hot. Fry the noodles until crisp, remove and drain on paper towels. In the jar of a blender add 1 stalk lemon grass, cut into pieces, 3 kafir lime leaves, 2 tablespoons brown sugar, 1 tablespoon Thai shrimp paste, 1 shallot, sliced thin, 1/2 cup dry Thai chilies, rehydrated. Puree. Add 2 cups coconut milk. Pour out the oil from the wok. To the wok, add flank steak, 1 bunch scallions, 1 bunch asparagus, blanched and cut on the bias, and 1 tablespoon garlic, minced. Wok fry until tender, about 2 minutes. Add chili sauce. Serve the steak and asparagus on top of a bed of fried chow fun noodles piled high. Garnish with Sichuan black beans, Thai basil, 1 bunch cilantro, shaved scallions, and 5 sprigs of mint.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Beef Stroganoff over Buttered Noodles

Recipe courtesy of Tyler Florence

Beef and Noodles

Recipe courtesy of Barbara Kehrer

Asparagus Noodles with Pesto

Recipe courtesy of Food Network Kitchen

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Sesame Beef with Asparagus

Recipe courtesy of David Rosengarten

Korean Beef Noodles

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories