Thai beef

Ingredients:

• 1 pack of rice noodles for Pad Thai or linguine
• 450 g skirt steak, sliced ​​very thin across the grain
• 1/2 cup low-sodium soy sauce
• 3 tbsp sherry
• 2 tablespoons cornstarch
• 2 tablespoons brown sugar (tamp down firmly)
• 1 tbsp. chopped fresh ginger
• 1 tsp red chili paste or a little red chili oil
• 2 crushed cloves of garlic
• 1 lime, cut in half
• 2 tablespoons of vegetable oil
• 1 medium-sized onion, sliced ​​into rounds
• 1 red bell pepper, cored and thinly sliced ​​into rings
• 1 tablespoon diced fresh jalapeño pepper or 1 teaspoon diced hot pepper
• Fresh green onions for garnish
• Fresh coriander and basil leaves for garnish

Preparation:

1. Prepare noodles according to package directions.
   
   In a small bowl, combine the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic, and the juice of half a lime. Pour a third of the marinade into the bowl with the sliced ​​beef and stir. Set aside the remaining marinade for later cooking.
2. In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot, add the onion and sauté for about a minute. Add the bell pepper and jalapeño. Cook for another minute, stirring, until the peppers have browned/blackened but are still firm. Transfer the vegetables to a plate.
3. Pour the remaining tablespoon of oil into the hot skillet. Add the meat mixture, spreading it evenly over the surface of the skillet. Let it sit for 45 seconds, then flip it with tongs. Cook for another 30 seconds, then return the onions and peppers to the skillet.
4. Reduce heat to low. Pour in the remaining marinade and stir. Simmer for a few minutes; the sauce will slowly thicken. Turn off the heat.
   
   
5. Drain the noodles, then add half to the pan. Stir and add more noodles if desired. If the sauce needs to be thinned, add a little very hot water.
   
   
6. Sprinkle the dish with basil and cilantro and serve immediately, drizzled with the freshly squeezed juice of the remaining lime half.