4 Servings 15 min Cook
8 Oz Rice Noodles
1/2 Cup grated Carrots
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Pepper Jalapeno Peppers
2 Stalk Onions
1/2 Head, medium (about 5" dia) Red Cabbage
1/2 Cup Soy Sauce Made From Soy And Wheat (Shoyu)
1 Lb Ground Beef
1 Dash Pepper
1 Dash Salt
1 Tbsp Lemon Grass (Citronella)
1 Tbsp Ginger Root
2 Clove Garlic
2 1/2 Tbsp Thai Sweet Chili Sauce
8 Cup leaves, whole Basil
1 Lime yields Lime Juice
1 Cup Fresh Cilantro
1 Fruit without refuse Mangos
Bring a large pot of water to a boil.
Boil the rice noodles according to package directions.
Drain.
Add the carrots, red peppers, jalapeno, green onions, cabbage and 2 tablespoons of the soy sauce to a medium bowl.
Toss well and set aside.
Heat a large wok or heavy bottomed skillet over medium heat.
Add the beef.
Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes.
Once the beef is browned, add the lemongrass, ginger, and garlic, cook 30 second to 1 minute or until fragrant.
Add 1/3 cup soy sauce, 1/3 cup sweet Thai chili sauce and 1 cup of the fresh basil.
Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes.
Remove from the heat and stir in the remaining 1 cup fresh basil, lime juice, and cilantro.
To serve, divide the noodle among bowl and top with the beef.
Add the carrot/pepper salad and the fresh mango.
Garnish with basil.
Enjoy!