EAST MEETS WEST THAI CARAMEL BEEF NOODLE BOWL
I call this my East meets West fusion sauce because it has American and Asian flavors fused together with an butter technique that leaves the sauce glossy and shiny. This has serious flavors and textures. It's sweet, salty, sour, & savory. I could eat it everyday.
Provided by barbara lentz
Categories Beef
Time 30m
Number Of Ingredients 21
Steps:
- 1. For the steak Mix the egg whites, cornstarch and salt together. Cut the steak across the grain into 1 inch sliced. Place in the egg white mixture use your hand and cover the steak well. Set aside.
- 2. Cook the noodles according to package directions and drain.
- 3. Mix all the ingredients for the sauce except the butter. Add to saucepan and bring to a boil. Reduce to a simmer to let it reduce and become syrupy coating the back of the spoon. Whisk the butter in one pat at a time until each one melts. Simmer about 5 more minutes.
- 4. In a skillet add the oil. Get the oil hot and add the steak strips cooking about 1 minute one each side. Remove from the pan and set aside.
- 5. Add the shallots to the oil. Cook 1 minute. Add the bok choy and cook 1 minute. Add the bean sprouts. Add the steak back to the pan. Pour the sauce over the steak and veggies. Cook 1 minute. Stir in the Thai basil. Serve over the noodles garnished with the cilantro chives and peanuts Squeeze a lime wedge over top.
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