Easy Asian Fennel Beef Rice Noodle Bowls

• Produce

  • 1/4 cup Basil, fresh leaves
  • 2 Carrots, large
  • 1 Fennel, bulb very thin
  • 3 Garlic clove
  • 1 tsp Ginger, fresh
  • 1 Jalapeno, thin
  • 4 cups Kale, very small leaves
  • 1/4 cup Mint, fresh leaves

• Condiments

  • 1 tsp Fish sauce
  • 2 tsp Honey
  • 1 tbsp Lime juice
  • 1/3 cup Peanut butter
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 12 oz Rice noodles, cooked

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 2 tbsp Sesame oil, toasted

• Liquids

  • 1/8 cup Water

• Other

  • 1 lb Thin steak (i used denver steak

Found on thekitchenpaper.com

Description

Directions

• In a ziplock bag, combine the steak with the toasted sesame oil, soy sauce, and garlic. Let marinade for at least 30 minutes, and up to overnight. This will be the last thing you actually cook, though!
• Before you make the sauce, get a water boiling for the noodles and cook them if you haven’t already. When the noodles are done, drain, rinse in cold water, and toss with a little oil to keep them from sticking. Set aside.
• To make the sauce, combine the peanut butter, lime juice, garlic clove, ginger, fish sauce, toasted sesame oil, rice vinegar, honey, and water together in a small blender or cup that you can use an immersion blender in. You can also whisk vigorously, if neither of those options work for you. Once the sauce is smooth, taste and add more of what you want (honey for more sweetness, lime for more acidity, fish sauce for depth, soy sauce for salt, etc.).
• When everything is chopped and ready for assembly, cook the beef. If you have a grill, heat it up really hot and cook for about 2 minutes on each side! If you’re using a pan on the stove, get the pan really hot and cook in the same manner (about 2 minutes on each side). Let the meat rest for 5-10 minutes before slicing into thin strips.
• To assemble, take a little bit of each ingredient and put it in a bowl! Toss with some sauce, and enjoy!