Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Beef Vietnamese Shaking Beef With Noodles And Mint-cilantro Marinade
Famous Authors (View All Authors)
Asian - Beef Vietnamese Shaking Beef With Noodles And Mint-cilantro Marinade Post by :falconforce Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2686

Click below to download : Asian - Beef Vietnamese Shaking Beef With Noodles And Mint-cilantro Marinade (Format : PDF)

Asian - Beef Vietnamese Shaking Beef With Noodles And Mint-cilantro Marinade

Marinade:
2 tablespoons low-salt soy sauce
2 tablespoons dry sherry
2 tablespoons firmly packed brown sugar
3 scallions -- sliced
2 teaspoons sesame oil -- divided
5 cloves garlic, crushed -- divided
1/2 pound steak (flank, skirt, strip or sirloin)

Noodles:
1/4 pound dried or fresh Chinese noodles
1 tablespoon sesame oil
1/8 teaspoon crushed red pepper
salt and fresh ground black pepper
Salad herbs
1/2 cucumber
1/4 small head of iceburg lettuce
1/2 cup chopped fresh mint -- divided
1/2 cup chopped fresh cilantro -- divided
10 dry-roasted peanuts -- finely chopped


For Marinade:
Mix soy sauce, sherry, brown sugar, scallions, 1 tsp. sesame oil and 4 cloves garlic in a small bowl.

Remove fat from meat and cut into 1/2" cubes. Place in marinade, making sure all the meat is covered, for 20 min. While meat marinates, make the Noodles and Salad.

For Noodles:
Bring a pot with 3-4 qts. water to a boil. Add noodles and cook 3 min. or according to pkg. directions. Drain and toss with sesame oil and crushed red pepper. Add salt and pepper to taste.

For Salad:
Peel cucumber and cut into thin strips about 2" long and 1/4" wide. Slice lettuce about 1/4" wide. Layer lettuce and cucumber on a serving platter or divide between 2 plates. Sprinkle 3/4 of the herbs over the cucumber and lettuce, saving the rest for garnish.

To Assemble:
Drain meat from marinade, reserving liquid. Heat remaining 1 tsp. sesame oil in a wok or skillet until smoking, about 3 min. Add remaining garlic clove. Add drained meat in one layer and let sit 1 min. Be sure every piece of meat is touching the bottom of the pan. Either shake the meat loose or turn it with a spoon and cook another 2 mins. Remove meat to a plate and add marinade to pan. Heat marinade in pan 1 min.

To Serve:
Mix warmed marinade into noodles and spoon Noodles over salad. Spoon meat over noodles. Sprinkle with remaining herbs and peanuts.
If you like this book please share to your friends :
NEXT BOOKS

Asian - Broccoli With Beef Asian - Broccoli With Beef

Asian - Broccoli With Beef
1 lb. fresh broccoli -- thinly sliced on diagonaland into bite size pieces 1/2 lb. round steak -- sliced thinly across the grain 1 Tbsp. light soya sauce 1 Tbsp. cornstarch 1 dash pepper few drops of sesame oil (optional) 2 cloves garlic -- crushed 4 Tbsp. peanut oil Meat slices much easier if it is partially frozen. 1. Marinate beef with soya sauce, pepper, sesame oil (we never have it) and cornstarch for 15 min. 2. Cut the tops of the broccoli ino flowerets and the stalks diagonaly into slices of not more than 1/4 inch thick. 3. In a
PREVIOUS BOOKS

Asian - Beef Vietnamese Beef Soup By Fruffy Asian - Beef Vietnamese Beef Soup By Fruffy

Asian - Beef Vietnamese Beef Soup By Fruffy
8 ounces bean thread noodles* 10 cups canned beef broth 2 medium onions, thickly sliced 4 1/2-inch-thick slices fresh ginger (about 1 1/4 ounces) 2 tablespoons fish sauce (nam pla)* 3 large garlic cloves, halved 2 star anise* 1 1/2 teaspoons whole cloves 1 pound flank steak, trimmed, thinly sliced crosswise 1 head romaine lettuce, thinly sliced 3 green onions, thinly sliced Lemon wedges Bring large pot of water to boil. Remove from heat. Add noodles to pot; let stand until tender and pliable, about 15 minutes. Drain. Using scissors, cut noodles into 2-inch lengths. Transfer to bowl. Combine beef broth,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT