Thursday, February 3, 2011

korean beef skewers and noodles

We have really cut down on the amount of meat we eat in our house.  When I say we I mean me and in turn that means the rest of the hungry mouths in this home are also reducing their meat consumption. No one is complaining.  We all like red meat but, now only eat it on occasion.  If we are going to indulge in some meat why not have it thinly sliced, covered in a spicy sweet Asian marinade and stuck on a stick.  Every time I thread skewers I think of the line in Something About Mary when she comments there really are not enough meats on sticks.  I agree! I love a kabob, skewer, or even an occasional hot dog on a stick with a gallon of lemonade.  We threw these on the barbecue all summer and they are always a hit but, work equally as well on a grill pan indoors.  The noodles tossed in the cooked off marinade could not be easier and are a perfect side dish.  I prefer it with rice noodles but, the kids will eat fettuccine so, I have been swapping out the rice noodles.  This is a quick and easy meal to get on the table and would work well as the base of a beef stir fry as well.

korean beef skewers and noodles
adapted: cooking light
  • 6  tablespoons  less-sodium soy sauce
  • 1/3  cup  sugar
  • 1 1/2  tablespoons  sambal oelek
  • 1  tablespoon  canola oil
  • 1  tablespoon  fresh lime juice
  • 4  garlic cloves, minced
  • 1  (1-pound) tri-tip steak, sliced against the grain into thin strips
  • 1/3  cup  water
  • 8  ounces  wide rice sticks or fettuccine
  • 3  tablespoons  thinly sliced green onions
1. Prepare grill to medium-high heat or heat indoor grill pan over medium high heat.
2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 3 minutes on each side or until desired degree of doneness. 
3. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
3. Soak rice noodles in boiling water until tender; drain. If using fettuccine cook per package and drain.  Add noodles to hot marinade and toss to coat and sprinkle with onions. Serve with skewers.

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