THAI BEEF WITH NOODLES
Source of Recipe
Easy Chef recipes
Recipe Introduction
serves 4
List of Ingredients
- 4 beef eye round steaks, cut 1 inch or 4 beef tenderloin steaks, cut 1 in. thick (about 1 lb.
- 1/4 c. dry sherry or mirin (Japanese rice wine)
- 1 1/2 tbsp. reduced sodium soy sauce
- 1 tsp. each grated fresh ginger,minced garlic and Oriental sesame oil
- 1/4 to 1/2 tsp. red pepper flakes
- 4 oz. uncooked Udon noodles or linguini (2 c. cooked)
- 1/4 c. water combined with 2 tsp.cornstarch
- 1/4 c. chopped fresh cilantro or green onion tops
Instructions
- Place beef eye round steaks in plastic bag; add sherry, soy sauce, ginger, garlic, sesame oil and pepper flakes. Close bag securely, turning to coat. Let stand at room temperature 15 minutes.
- Meanwhile, cook noodles according to package directions; drain well
- Drain steaks, reserving marinade. Pat dry with paper towel.
- Heat nonstick skillet over medium heat. Add steaks; pan broil 8 to 10 minutes, to doneness desired (rare to medium), turning once. Remove to carving board.
- Pour off drippings from skillet; add reserved marinade. Stir in cornstarch mixture.
- Bring to a boil, stirring constantly. Add noodles; toss well. Transfer to platter.
- Carve steak into thin slices; arrange over noodles. Sprinkle with cilantro.
Final Comments
Nutrition information per serving: Calories 276, Protein 26 g, Carbohydrate 8 g, Fat 6g, Saturated Fat 2g, Cholesterol 59 mg, Sodium 282 mg.
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