Rice Noodles with Beef

Ingredients

• ½ pound bean sprouts (2 cups), optional
• 2 tablespoons lime juice
• 5 tablespoons peanut oil
• 1 (1 lb.) bag frozen Asian stir-fry vegetables
• ½ cup roasted, unsalted peanuts, chopped (3 oz.), optional
• 1 tablespoon rice wine vinegar
• 2 cloves garlic, minced
• + 7 more ingredients
• • 1 (8 oz.) package pad Thai rice-stick noodles
  • 1-inch piece fresh ginger, peeled and grated
  • 1 red bell pepper, sliced into 1/4-inch strips
  • 1 ½ tablespoons soy sauce
  • 1 pound beef sirloin or flank steak, sliced 1/4-inch thick
  • 1 tablespoon red curry paste
  • 6 scallions, sliced (1 cup)

Soak rice noodles in cold water for 15 minutes; drain. Add to a pot of boiling water and cook for 5 minutes. Drain again and set aside. Rinse Asian vegetables in a colander briefly with cold water; let drain thoroughly. In a small bowl, stir together garlic, ginger, soy sauce, curry paste, vinega...

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