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Asian Steak And Asparagus Noodles

beef - other, stirfry - beef

1 pound asparagus
2 (2 oz) carrots
2 teaspoons vegetable oil
3/4 pound stir-fry beef strips
3 cloves (1/8 oz) garlic; minced
1 teaspoon ground cumin
1/2 teaspoon hot chili paste or hot pepper sauce
1 tablespoon lime juice
1/2 pound wide rice stick noodles
2 cups coriander leaves
----Dressing----
1/3 cup peanut butter
1/4 cup soy sauce
3 tablespoons lime juice
1 tablespoon sesame oil
1 teaspoon granulated sugar
1/2 teaspoon chili paste
1 clove (1/8 oz) garlic; minced
1/4 cup chopped fresh coriander

Cut asparagus diagonally into 1-1/2 inch lengths. Peel and slice carrots diagonally. Dressing: In salad bowl, whisk peanut butter, soy sauce, lime juice, 2 tablespoons water, oil, sugar, chili paste and garlic; stir in coriander. In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili paste for 2 to 3 minutes or until beef is browned but still pink inside. Add lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat. In large pot of boiling salted water, cook noodles, asparagus and carrots for 4 minutes or until noodles are tender but firm and vegetables are tender-crisp. Drain and cool under cold water; drain again and add to bowl. Toss with beef mixture until coated. Garnish with coriander.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 4 servings
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