Rice Noodles With Beef

• 1 (8 oz.) package pad Thai rice-stick noodles
• 1 (1 lb.) bag frozen Asian stir-fry vegetables
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 1 1/2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 1 tablespoon rice wine vinegar
• 2 tablespoons lime juice
• 5 tablespoons peanut oil
• 1 pound beef sirloin or flank steak, sliced 1/4-inch thick
• 1 red bell pepper, sliced into 1/4-inch strips
• 6 scallions, sliced (1 cup)
• 1/2 pound bean sprouts (2 cups), optional
• 1/2 cup roasted, unsalted peanuts, chopped (3 oz.), optional

1. Soak rice noodles in cold water for 15 minutes; drain. Add to a pot of boiling water and cook for 5 minutes. Drain again and set aside.
2. Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinegar, lime juice and 2 Tbsp. peanut oil; set aside.
3. In a large, nonstick skillet, heat 1 Tbsp. peanut oil over medium-high heat. Add half of beef and stir-fry for 4 minutes. Transfer to a plate. Repeat process with 1 Tbsp. oil and remaining beef. Keep beef warm. Wipe out pan; add remaining 1 Tbsp. oil and red pepper, then stir-fry for 2 minutes. Add scallions and reserved Asian vegetables and cook for 3 minutes.
4. Add reserved sauce to skillet; cook for 1 minute. Add beef and cooked noodles and toss thoroughly to combine with sauce.
5. Serve noodles in bowls with bean sprouts and peanuts, if desired.

noodles, vegetables, garlic, ginger, soy sauce, red curry, rice wine vinegar, lime juice, peanut oil, beef sirloin, red bell pepper, scallions, bean sprouts, peanuts

Taken from www.myrecipes.com/recipe/rice-noodles-with-beef (may not work)