Sweet Potato Noodles

Ingredients
1 pound flank steak or top sirloin
1 teaspoon cornstarch
1 teaspoon sherry
3 nests sweet potato noodles (from the Asian grocery store), about 8 oz.
3 tablespoons canola oil
1/2 large yellow onion, julienne
1/2 lb broccoli florets
1 cup frozen tri-color bell pepper strips
5 oz tamarind water (from the Asian grocery store)
3 tablespoons fish sauce
3 tablespoons brown sugar
1/2 teaspoon red pepper flakes
Salt
Sriracha (optional)
Cilantro (optional)
Fried egg (optional)

1. Freeze beef for 10 minutes and thinly slice, discarding fat (shave against the grain). Toss beef with cornstarch, salt, and sherry.
2. Simmer salted water, add noodles and cook until no longer chewy (about 6 minutes). Drain and rinse with cold water. Toss with 1 tablespoon of oil.
3. Combine tamarind, fish sauce, and sugar. Heat wok with 2 tablespoons of oil and allow to get hot. Add onion and cook until brown. Add vegetables and red pepper flakes, cover and reduce heat to medium. Cook about 2 minutes until veggies are cooked but crisp. Add beef, noodles and tamarind sauce to pan, cok 3 more minutes.

Recipe by Emily Lane, Personal Chef