This is a tale of how three ounces of beef can satisfy a meat-and-potatoes eater. Asians are not big meat eaters, Japanese Kobe beef to the contrary. When Asians eat beef, they use it more as a condiment than the centerpiece of the meal.
In this one-dish meal, the beef has been combined with broccoli and carrots along with noodles and some Asian seasonings. One of the seasonings, fish sauce, known as nam pla in Thai and nuoc mam in Vietnamese, is available in any store that carries ingredients from either of those countries.Before it is combined with other ingredients, it has a smell that is not always appealing to Westerners. But once it has been mixed with other ingredients, all that is left is the flavor, which appeals to everyone.
If you cannot find fish sauce, you could substitute a little reduced-sodium soy sauce. The dish will not taste the same, but it will still be delicious.
To save time look for the baby carrots that have already been peeled and packaged.
Per serving: 710 calories; 22 grams fat; 178 milligrams cholesterol; 440 milligrams sodium; 38 grams protein; 92 grams carbohydrate
(Note: If using a non-egg noodle such as lo mein noodles instead of fresh linguine, the amount of cholesterol is only about 44 milligrams.)
FROM YOUR PANTRY
Minced garlic in oil
Low-sodium chicken or beef stock
Fish sauce (nuoc mam or nam pla)
Chinese hot chili paste or sauce with garlic
14 ounces broccoli or 7 ounces broccoli florettes (ready-cut)
6 ounces carrots
8 ounces lo mein noodles or fresh linguine
6 ounces very thinly sliced London broil or flank steak
1 bunch scallions
1 lime (1 tablespoon)
Bunch cilantro (optional)