For the Thai Sauce:
1 tablespoon grated fresh ginger
1 tablespoon vegetable oil
1 tablespoon flour
2 cups chicken stock
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup hoisin sauce
For the Chile Puree:
2-1/2 dried guajillo chiles
1/2 cup boiling water
1-1/2 pounds beef loin, top sirloin butt steaks, boneless, 1 inch thick
2 tablespoons seeded and sliced jalapenos (optional)
2 tablespoons vegetable oil
6 cups cooked Fettucinni
1/4 pound cooked black beans, drained
3/4 cup sliced green onions
3/4 cup chopped cilantro
To make the Thai Sauce, in a large skillet saute ginger in vegetable oil over medium heat for 3 minutes. Mix in flour. Slowly add chicken stock and soy sauce, stirring constantly until sauce is thickened. Strain. Stir in lime juice and hoisin sauce. Cover and refrigerate.
To make the Chile Puree, stem and seed the chiles. Place in bowl. Cover with boiling water, set aside 30 minutes. Drain, reserving water. Puree chiles in processor or blender, adding enough reserved water to make a smooth puree. Cover and refrigerate.
Slice steaks into thin strips. Place in a frying pan and add Chile Puree. Toss to coat. Cover and refrigerate at least 2 hours and no longer than 6 hours.
In skillet or wok stir fry steak strips and jalepenos in vegetable oil. Add noodles, thai sauce and beans. Toss to mix and heat through. Portion into bowls and garnish with 2 tablespoons each green onions and cilantro.
Recipe from the Beef Industry Council.
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