Beef Satay Noodles

• 8 oz thin Chinese egg noodles
• 2 tbsp peanut oil
• 1 tbsp finely grated fresh ginger
• 2/3 cup crunchy peanut butter
• 2 tbsp light soy sauce
• 1 1/2 tbsp finely grated palm sugar or brown sugar
• 1 tbsp fish sauce
• 1 cup coconut milk
• 1 lb sirloin or porterhouse steak, fat trimmed
• 1 large onion, cut into thin wedges
• 8 oz broccolini, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 None carrot, cut into ribbons with a vegetable peeler
• 1 cup bean sprouts
• 1/2 cup loosely packed fresh cilantro leaves

1. Place noodles in bowl; cover with boiling water. Let stand for 5 mins, or until almost tender. Gently separate noodles with fork. Drain and rinse with cold water.
2. Meanwhile, heat 1 tbsp peanut oil in medium saucepan on medium-high heat. Cook ginger for 2 mins. Add peanut butter, soy sauce, sugar, fish sauce, coconut milk and 3/4 cup water. Whisk to combine. Reduce heat to low; simmer while you cook the steak.
3. Heat remaining oil in wok or large skillet on high heat. Season steak with salt and black pepper. Cook for 3 mins each side for medium-rare, or until cooked to desired doneness. Remove from pan and place on cutting board to rest.
4. Add onion and broccolini to wok; cook for 2 mins. Add garlic and carrot; cook for 2 mins. Add noodles and most of peanut sauce and simmer for 1 min.
5. Slice beef thinly and add to pan along with bean sprouts and cilantro leaves. Serve with remaining peanut sauce on the side.

thin chinese egg noodles, peanut oil, ginger, crunchy peanut butter, soy sauce, sugar, fish sauce, coconut milk, sirloin, onion, broccolini, garlic, carrot, bean sprouts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34624 (may not work)