Try this Vietnamese-Style Grilled Steak with Noodles recipe, or contribute your own.
Suggest a better descriptionIn a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the xcapellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices. Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig. Serves 2. Gourmet June 1991
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Serving Size: 1 Serving (850g) | ||
Recipe Makes: 1 | ||
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Calories: 2144 | ||
Calories from Fat: 944 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.9g | 140 % | |
Saturated Fat 41.9g | 209 % | |
Monounsaturated Fat 45.4g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 305mg | 94 % | |
Sodium 675.4mg | 23 % | |
Potassium 2258.7mg | 59 % | |
Total Carbohydrate 197.4g | 58 % | |
Dietary Fiber 23.4g | 94 % | |
Sugars, other 174g | ||
Protein 104.2g | 149 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2144
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