Grilled Lemongrass Beef And Noodle Salad
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Yield: 3 Ready in 1 hours
7 people trying soon
|=== FOR BEEF AND SALAD ===|
|2 tbToasted Rice Powder; see *|
|6 Garlic; minced|
|2 tbAsian fish sauce;|
|1 tbSoy sauce|
|2 tbVegetable oil|
|sprigsThai basil; or mint for garnish|
|1/2 tsAsian sesame oil|
|1/2 lbDried rice-stick noodles|
|2 smthin Asian chiles; Red or green, seeded, and sliced very thin|
|2 stalksFresh lemongrass; rind discarded and root ends trimmed|
|1/2 cFresh coriander leaves; washed well and spun dry|
|1 cNuoc Cham; (Vietnamese ? Sauce, see note*)|
|=== FOR MARINADE ===|
|1 lbSkirt steak; or flank steak|
|1/2 cFresh basil leaves; washed well and spun dry|
|1 lbSeedless cucumber; halved lengthwise and cut diagonally into slices|
|1/2 cFresh mint leaves; washed well and spun dry|
Grilled Lemongrass Beef And Noodle Salad Preparation
* Note: See the "Nuoc Cham - (Vietnamese Lime Sauce)" and "Toasted Rice Powder" recipes which are included in this collection. Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well. In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles. Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat same amount of time.) Transfer steak to a cutting board and let stand 5 minutes. While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well. In a large bowl toss noodles with herbs and half of Nuoc Cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons Toasted Rice Powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining Nuoc Cham on the side. This recipe yields 3 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8715) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org 05-18-1999 Per serving: 122 Calories (kcal); 9g Total Fat; (65% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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