Rice Noodles with Beef

Ingredients

• 1 lb available in the asian foods section of some supermarkets and at asian markets frozen
• 2 cups bean sprouts 
• 1 pound flank steak sliced
• 1 inch ginger fresh grated peeled
• 2 cloves garlic minced
• 2 tablespoons juice of lime 
• 5 tablespoons vegetable oil; peanut oil preferred 
• 1  bell pepper red sliced into 1/4-inch strips
• 1 tablespoon curry paste red
• 8 oz vermicelli 
• 1 tablespoon rice vinegar 
• 3 oz peanuts unsalted chopped
• 1 cup spring onion sliced
• 1.5 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Soak rice noodles in cold water for 15 minutes; drain.
2. Add to a pot of boiling water and cook for 5 minutes.
3. Drain again and set aside.
4. Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinegar, lime juice and 2 Tbsp. peanut oil; set aside.
5. In a large, nonstick skillet, heat 1 Tbsp. peanut oil over medium-high heat.
6. Add half of beef and stir-fry for 4 minutes.
7. Transfer to a plate. Repeat process with 1 Tbsp. oil and remaining beef. Keep beef warm. Wipe out pan; add remaining 1 Tbsp. oil and red pepper, then stir-fry for 2 minutes.
8. Add scallions and reserved Asian vegetables and cook for 3 minutes.
9. Add reserved sauce to skillet; cook for 1 minute.
10. Add beef and cooked noodles and toss thoroughly to combine with sauce.
11. Serve noodles in bowls with bean sprouts and peanuts, if desired.