1 bunch Scallions
2 T Corn Oil
1 Clove of Garlic, crushed
1 tsp Fresh Gingerroot, finely chopped
1 lb 2 oz Beef Tenderloin, cut into thin strips
1 Large Red Bell Pepper, seeded and sliced
1 Small Fresh Red Chili, seeded and chopped
3 c Fresh Bean Sprouts
1 Small Fresh Lemon Grass Stem, finely chopped
2 T Smooth Peanut Butter
4 T Coconut Milk
1 T Rice Vinegar
1 T Soy Sauce
1 tsp Brown Sugar
9oz Dried Medium Egg Noodles
Trim and thinly slice scallions, set aside some slices to be used as garnish.
Heat the oil in a preheated wok or large skillet over high heat. Add the scallions, garlic, and ginger and stir-fry for 2-3 minutes. Add the beef and stir-fry for 4-5 minutes until browned all over.
Add the bell pepper and stir-fry for 3-4 minutes. Add the chili and bean sprouts and stir-fry for two (2) minutes. Mix lemon grass, peanut butter, coconut milk, vinegar, soy sauce, and sugar together in a bowl, then stir into the wok.
Meanwhile, bring large pan of lightly salted water to a boil. Add the noodles, return to a boil, and cook for four (4) minutes, or according to the package directions. Drain, stir into the wok, and toss to mix.
Season to taste with salt and pepper, if necessary. Sprinkle with the reserved scallions and serve immediately.