8 ounces lean beef, cut into thin strips approximately 3 to 4 inches long
1 pound pappadelle
1 bunch peashoots or snowpeas
2 tablespoons fresh grated ginger
1 tablespoon chopped garlic
1/2 tablespoon red pepper flakes
White pepper and salt to taste
1 to 2 heads bok choy, rinsed and chiffonade 1/2-inch
1 tablespoon sesame oil
1/4 cup chopped peanuts
2 tablespoons butter
Place beef strips into bowl and combine with garlic, ginger, red pepper flakes and white cracked pepper (no salt). Marinate for 30 minutes.
Cook pappadelle until al dente. Remove and toss with oil to avoid sticking.
In a hot wok add 1 tablespoon sesame oil and beef, reserving marinade. Quickly saute for 45 seconds. Remove with slotted spoon and reserve.
Add bok choy to wok and toss for 30 seconds, adding a touch of salt. Remove with slotted spoon and add marinade to wok with pappadelle. Toss this mixture together, then add beef, 1/2 teaspoon red pepper flakes, bok choy and chopped peanuts. Finish with 1 to 2 tablespoons butter for richness. Arrange fresh peashoots on plate and top with pappadelle mixture, twisting for height.
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