8 oz Boneless steak, trimmed

4 ea Green onions

1 ea Medium onion

4 ea Garlic cloves

1 ts Salt

6 oz Somen

1 tb Asian sesame oil

6 tb Vegetable oil, divided use

2 ea Serrano chilies, halved

2 tb Soy sauce

2 tb Oyster sauce

1 ea Juice of 2 limes

1/2 c Beef broth

1 c Whole fresh mint leaves

Note: Somen is thin white wheat noodles. Cook's notes: Use caution when working with fresh chilies. Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes. Most supermarkets stock oyster sauce in their Asian specialty sections. Procedure: Cut the steak into 3-inch-by-1/4-inch strips. Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder. Thinly slice the onion. Mince the garlic. Bring 4 quarts water and the salt to boil. Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1 1/2 to 2 minutes or until the noodles are just tender.

Refresh under cold water and drain. Transfer the noodles to a colander in a large bowl. Toss with sesame oil. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat. Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned. Transfer to a bowl and reserve. Add 2 tablespoons oil to the wok and increase the heat to high. Stirfry the steak for 1 to 2 minutes, or until it just changes color. Transfer the steak to the bowl and reserve. Lower the heat to medium and add the remaining oil to the wok. Add garlic and green onions and stir-fry for 30 seconds. Add the noodles to the pan and heat thoroughly. Add the broth, soy sauce and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds. Presentation: Serve the spicy somen on heated plates. The chilies can be removed or left in for garnish. 4 main-course servings. Nutritional info (per

serving): 454 calories, 24 grams fat, 40 milligrams cholesterol, 1,930 milligrams sodium. -----