We start our budget month off with this dish that is packed full of exotic flavors bringing something different to the table. If you like Thai and Vietnamese cuisine then this will satisfy your craving.
Ingredients:
Yields enough for 5
Cost per person about $6.00
1 lb top sirloin cutlets sliced thin, or something similar that you can find on sale
Marinate overnight in: 3-4 tbsp basil chili paste, 1.5 tbsp fs, 1 tbsp lime juice, 4 tbsp agave nectar, 1/4 cup coconut milk, 1 Thai chili diced or more if you can handle the heat
About 2 tsp Three Crab brand fish sauce
1 regular size package of rice noodles
1/8 cup Nuoc cham per dish, use more if you want more, the recipe for nuoc cham will yield quite a bit and is very concentrated.
1 yellow onion cut into strips
2 red bell pepper cut into strips
Whole package of asparagus
Nuoc cham (awesomeness, fish sauce based condiment)
This sauce is balances, sweet, salty, and spicy and pushes the stir fry into another realm of flavor.
Ingredients:
1/2-1cup cup palm sugar
1 cup boiling hot water
1/4-1/2 cup Three Crab brand fish sauce
1/4 cup lime juice
1 tbsp rice vinegar
5 garlic cloves diced
1 shallot diced
2-5 Thai green or red chilis or jalapeno if you can not handle the heat
Mix all ingredients together and allow the sugar to dissolve. You might have to simmer the sauce on the stove if your water was not hot enough. Once the sugar has dissolved let it sit for at least one hour. Strain out the pieces of veggies and you are set. Make sure you build the salt (fish sauce) and the sweet (palm sugar) as noted above. Take your time and adjust the sauce to your liking. Do not add to much fish sauce or it will be too salty.
The dish
1. Make your nuoc cham
2. Stir fry the beef in 1 tbsp of canola oil, do not overcook
3. Remove beef and set to the side. Add 1 cup water to the wok, bring to a boil and blanch the asparagus for 2 minutes. Remove water and asparagus, place asparagus in cool water to keep from cooking further.
4. While stir frying Cook your rice noodles until tender, about 6-7 minutes, drain. Make sure you time your noodles to be done at the same time your stir fry is done so you have hot noodles to plate.
5. Heat wok back up, add 1/2 tbsp oil, stir fry a hand full of veggies for 2-3 minutes, add fish sauce, add about 3oz of beef and stir fry for 20 more seconds, remove from heat and plate on top of hot noodles. Poor nuoc cham over dish and be prepared for some crazy taste bud action.
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