10 oz flank steak
2 chili pepper
4 tbsp thai basil
6 stalks of asparagus
1 cup cooked brown rice vermicelli
Slice flank steak along the grain and fry on medium in pan until browned.
Add with chili pepper and thai basil and lower heat.
Shave asparagus with peeler. Dunk in boiling water for 3 min and blanch when tender.
Mix asparagus and steak mixture together in bowl with 1tbsp sesame oil.
Place on vermicelli and top with green onions.