Thaifoon Spicy Jeweled Beef

  • 16 oz egg noodles
  • 2 Tbsp canola oil, plus additional oil if needed
  • 1 1/2 lbs thinly sliced beef tenderloin (filet mignon)
  • 4 oz sugar snap peas or snow peas
  • 4 oz bean sprouts
  • 4 oz white mushrooms, sliced
  • 1 tsp sambal or sambal oelek
  • 2 Tbsp fresh sweet basil, cut into thin strips
  • 2 Tbsp fresh Thai basil. cut into thin strips
  • 2 Tbsp oyster sauce
  • 3 Tbsp soy sauce
  • 1 to 2 Tbsp sambal or sambal oelek
  • Optional garnish: Sprigs of fresh basil image placeholder

Cook's note: Fresh noodles are best; if you can't find fresh, use dried. Sambal is a condiment sold in Asian markets and some supermarkets with large Asian specialty sections. Its most basic type is called sambal oelek, a mixture of chilies, brown sugar and salt. If you can't find Thai basil, use a total of 4 Tbsp fresh sweet basil.

If using dried noodles, bring large pot of water to boil on high heat. Add noodles and cook al dente according to package directions. Drain and set aside. If using fresh noodles, boil only 1 minute. Drain and set aside.

Heat wok on medium-high heat. Add oil and heat until almost smoking. Add beef and quickly brown, stirring occasionally. Reduce heat to medium. Add peas, sprouts, mushrooms and 1 tsp sambal. Stir-fry about 2 minutes, adding more oil if needed.

Add basils, oyster sauce, soy sauce and additional sambal (use less sambal for milder version). Add noodles and toss.

Transfer to serving platter. Garnish, if desired, with sprigs of fresh basil.

Makes 4