Spicy Beef Chantaboon

Spicy Beef Chantaboon

spicy-beef-chantaboon-smFrom February 12, 2006:  I made this noodle dish for dinner tonight and we enjoyed it very much.  To ensure success with this recipe, have all the ingredients prepared before starting to actually cook because this dish comes together quickly.  Mung bean sprouts and/or sliced scallion greens would be a nice addition to spicy beef chantaboon…throw them in at the same time you add the spinach.  You can find chantaboon rice noodles at Asian markets.  If you can’t find them, any broad, flat rice noodle would work.  I order extra hot (Pakastani) chile flakes from Penzeys (they are twice as hot as the stuff you find at pizza places).

Spicy Beef Chantaboon

2 T. soy sauce
1 T. minced garlic
1 tsp. sugar

2 T. canola oil

1 large onion, halved, and thinly sliced
1 pound lean flank steak, london broil, or sirloin steak, trimmed of fat and gristle and thinly sliced

1 T. minced garlic
1 tsp. hot chile flakes (or use a couple small dried chiles, chopped)

Tossing Sauce:
1/4 cup soy sauce
1/4 cup chinese rice wine or sake
3 T. fish sauce
3 T. sugar

5 – 10 dried shiitake mushrooms, rehydrated, stems removed, and thinly sliced

6 ounces flat rice noodles (chantaboon), cooked in boiling water until just tender, rinsed, and drained

fresh baby spinach

To serve:
chopped fresh cilantro
chopped dry roasted peanuts

Combine the marinade ingredients in a bowl.  Add the meat and toss to coat.

Heat a wok or heavy skillet over high heat.  Add the oil and heat until very hot.  Add the onions and beef and stir fry until the beef loses the pink color.  Add the minced garlic and chile flakes and stir fry until fragrant.  Add shiitake mushrooms, noodles, and tossing sauce.  Lightly toss mixture until noodles absorb sauce.  Add a couple handfuls of fresh baby spinach leaves, toss to combine.  Transfer noodles to a platter, sprinkle with chopped cilantro and chopped peanuts and serve.


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