Beef Noodle Bowl

Beef Noodle Bowl

I wouldn't ever say I love spicy food until my friend Amy at work started tasting my lunches and something I didn't think was very spicy she thought was super spicy. 

SO when I say this was pretty spicy, it's pretty spicy. Like nose running spicy. 

If you want to take it down a notch leave out the jalapeno. But it's pretty darn delicious. 

This recipe is from Rachael Ray's cookbook "Look + Cook"

Ingrediants

1 pound flank steak- sliced very thin

1/2 pound spaghetti

6 oz mushrooms (I omitted the mushrooms, not a fan)

1 red bell pepper- thinly sliced

1/2 medium yellow onion-thinly sliced

1 Jalapeno

3-4 cloves garlic chopped

2 Tablespoons canola oil

3 Tablespoons curry paste

5 scallions cut into 1 inches pieces

3 tablespoons fish sauce

2 cups chicken stock

1 cup frozen shelled edamame

1 cup fresh basil chopped

1/2 tsp white pepper

zest and juice of 1 lime

Black pepper

Directions

Bring large pot of water to a boil and cook spaghetti according to package and drain. 

Meanwhile in a large skillet add canola oil with the curry paste for 1-2 minutes stirring over medium heat. Raise heat to medium high, add beef cook for 3 minutes. Then add onion, pepper, jalapeno, garlic, and mushrooms. Cook for 3-4 minutes. Add fish sauce and stock. Bring to a boil. Add edamame heat for a few minutes. Add basil. Sprinkle with lime zest and juice.

Assemble in bowl with noodles, meat, vegetables and broth Season with black pepper.