Ingredients Jump to Instructions ↓

  1. 8 oz Boneless steak, trimmed

  2. 4 ea Green onions

  3. 1 ea Medium onion

  4. 4 ea Garlic cloves

  5. 1 ts Salt

  6. 6 oz Somen

  7. 1 tb Asian sesame oil

  8. 6 tb Vegetable oil, divided use

  9. 2 ea Serrano chilies, halved

  10. 2 tb Soy sauce

  11. 2 tb Oyster sauce

  12. 1 ea Juice of

  13. 2 limes

  14. 1/2 c Beef broth

  15. 1 c Whole fresh mint leaves

  16. 3-inch-by-1/4-inch strips. Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder. Thinly slice the onion. Mince the garlic. Bring

  17. 4 quarts water and the salt to boil. Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1 1/2 to 2 minutes or until the noodles are just tender.

  18. 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat. Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned. Transfer to a bowl and reserve. Add

  19. 2 tablespoons oil to the wok and increase the heat to high. Stirfry the steak for 1 to 2 minutes, or until it just changes color. Transfer the steak to the bowl and reserve. Lower the heat to medium and add the remaining oil to the wok. Add garlic and green onions and stir-fry for 30 seconds. Add the noodles to the pan and heat thoroughly. Add the broth, soy sauce and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds. Presentation: Serve the spicy somen on heated plates. The chilies can be removed or left in for garnish.

  20. 4 main-course servings. Nutritional info

  21. 454 calories,

  22. 24 grams fat,

  23. 40 milligrams cholesterol,

  24. 1,930 milligrams sodium. --


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