Heat a skillet or wok over medium-high heat. Add a bit of oil and the beef. Stir-fry for 3 minutes until no longer pink. Remove from wok. Add garlic and ginger. Stir-fry for 30 seconds until fragrant. Add peppers and carrots. Cook for 3 minutes until soft. Add a bit of ponzu or water and scrape the wok of beef juices. Re-add the beef and stir-fry for a moment. Add pasta. Stir-fry for a moment or two to re-heat the pasta and meat. Drizzle in Ponzu sauce.* Drizzle in a bit of the oil.

To serve: Place half the recipe in each bowl and drizzle on some sesame oil. Serve with small bowls of chile paste.

* If you can't find Ponzu sauce, substitute some soy sauce and a bit of orange or lemon juice.

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Sun, 7 Jul 2002