Ingredients:

• 1 package (12 oz) package rice noodles

• 2 tbls butter

• 1 lb boneless, skinless chicken breast halves, cut into bite-sized pieces

• 1/4 c Big Sur Gourmet Lemon Ginger Thai

• 4 eggs

• 1 tbls white wine vinegar

• 2 tbls fish sauce

• 3 tbls white sugar

• 1/8 tbls crushed red pepper

• 2 c bean sprouts

• 1/4 c chopped peanuts

• 3 green onions,  sliced

 

Directions:

1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside.

3. Heat Lemon Ginger Thai in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper.

4. Adjust seasonings to taste. Mix while cooking, until noodles are tender.

5. Add bean sprouts, and mix for 3 minutes.

6. Garnish with the chopped peanuts and green onions.

Ingredients:

• 1 to 2 sirloin steaks, depending on the amount of meat you prefer

MARINADE:

• 5 tbls Big Sur Gourmet Lemon Ginger Thai

• 1 tbls lime juice

• 2 tbls brown sugar

FOR SALAD:

• 1 large bowl salad greens

• 1 c bean sprouts

• handful of fresh mint or basil leaves, lightly chopped or torn

• 1 c fresh cilantro

• 1 c fresh mango, cubed or cut into spears (optional)

• 1 c cherry tomatoes, left whole or sliced in half

DRESSING:

• 1 tbls fish sauce (available at Asian food stores)

• 4 tbls Lemon Ginger Thai

• 3 tbls lime juice

• 1/2 tsp cayenne pepper

• 2 tsp brown sugar

• 2 tbls chopped peanuts

 

Directions:

1. Mix Lemon Ginger Thai, lime juice and sugar in a cup or bowl, stirring to dissolve. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.

2. Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness).

3. Prepare your bowl of greens and other salad ingredients.

4. Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).

5. If Oven-broiling the steak: Set oven to BROIL setting. Place steak on a broiling pan or on a foil lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.

6. While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.

7. When ready to serve, portion  out salad onto serving plates or bowls. Thinly slice the steak and top each salad with a generous amount of slice sirloin.