Asian Steak and Asparagus Noodles
rec.food.recipes/Mr. Robin Cowdrey/1998
Yield: 4 servings

1 lb asparagus
2 carrots
2 tsp vegetable oil
3/4 lb stir-fry beef strips
3 cloves garlic; minced
1 tsp ground cumin
1/2 tsp hot chili paste or hot pepper sauce
1 tbsp lime juice
1/2 lb wide rice stick noodles
2 cups coriander leaves

Dressing
1/3 cup peanut butter
1/4 cup soy sauce
3 tbsp lime juice
1 tbsp sesame oil
1 tsp granulated sugar
1/2 tsp chili paste
1 clove 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.