ASIAN STEAK AND NOODLE SALAD
Steps:
- Marinate and grill steak:
- Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
- Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
- Assemble salad while steak rests:
- Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
- Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
- Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
- Thinly slice steak across the grain.
- Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
- *Found in Asian markets and uwajimaya.com.
DAD'S SIMPLE STEAK MARINADE
This recipe is one my father taught me. It is the simplest homemade marinade! Just 5 common ingredients! When used overnight, the soy sauce, Worcestershire sauce, and garlic make flank, skirt and sirloin steaks flavorful and, most importantly, tender for the grill! For more flavor, add Kosher salt and cracked black pepper to your steak while it cooks. Red wine vinegar or balsamic vinegar may be substituted for the red wine.
Provided by MLALAK
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
- To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.9 g, Fat 18.2 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 713.1 mg, Sugar 1.4 g
ASIAN STEAK AND NOODLE BOWL
A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!
Provided by Chrissy Gaynor
Categories Main Dish Recipes Bowls
Time 4h59m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
- Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
- Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
- Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
- Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
- Divide noodle mixture among large bowls. Top with steak slices.
Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
STIR FRY STEAK AND NOODLES
Make and share this Stir Fry Steak and Noodles recipe from Food.com.
Provided by Calee
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and julienne carrots.
- Slice green peppers.
- In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
- Transfer to plate.
- In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
- Add carrots and green pepper, stir fry for 3 minutes or until tender.
- Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
- Return steak and any accumulated juices to wok along with parsley.
- Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
- Drain and add to wok.
- Toss to coat well.
Nutrition Facts : Calories 699.7, Fat 33.9, SaturatedFat 11.2, Cholesterol 111.1, Sodium 280.4, Carbohydrate 55.6, Fiber 4.4, Sugar 6.3, Protein 41.1
STEAK 'N' NOODLES
This dish - basically beef in a savory gravy, served over egg noodles - is my favourite dish from childhood. I now make it for my husband, and he loves it too!
Provided by Atomic Girl Cooks
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into 1-inch squares.
- Brown meat in hot shortening in a large saucepan or deep skillet.
- Transfer meat to a casserole or small roasting pan.
- To the pan, add water and gravy mix.
- Bring to boiling, stirring constantly.
- Stir in onion, brown sugar, vinegar, Worcestershire sauce, ginger, and bay leaf.
- Season to taste with salt and pepper.
- Pour sauce over meat in casserole, and cover.
- Bake at 350 degrees F for 1 1/2 hours.
- Serve over hot cooked noodles.
PEPPER STEAK WITH NOODLES
Try our pepper steak with noodles for a simple, balanced, midweek meal that's full of flavour. Top with sesame seeds and crushed peppercorns to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
- Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
- Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.
Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
GRILLED LEMONGRASS BEEF AND NOODLE SALAD
Categories Salad Blender Food Processor Beef Garlic Herb Pasta Marinate Backyard BBQ Mint Basil Cucumber Grill Chill Grill/Barbecue Lemongrass Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 18
Steps:
- Make marinade:
- Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a 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 about 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 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.
STEAK MARINADE
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.
Provided by Lara Lee
Categories dinner, meat, main course
Time 45m
Yield About 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
- Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
- Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.
MARINATED STEAK AND NOODLES
This recipe has been passed down from a friend of a friend of a friend. One of my kids favorites when the were little.
Provided by Fairy Godmother
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate steak a few hours.
- Fry steak until medium.Remove from pan.
- Fry peppers and onions.
- Add marinade to pan.
- Add steak to pan.
- Toss in noodles that have been cooked in boiling water just until they seperate.
- Mix and serve.
Nutrition Facts : Calories 173, Fat 7, SaturatedFat 0.9, Sodium 2020.3, Carbohydrate 24.7, Fiber 2.2, Sugar 17.6, Protein 5
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- Add the steak to a zippered gallon freezer bag with 3/4 cup of the marinade and let sit for at least 15 minutes up to overnight in the fridge. Heat a grill pan or large skillet over medium high heat with 1 tablespoon of the oil until shimmering. Take the steak from the bag and pour off the marinade then add the steak to the pan and cook, turning once, until browned on both sides and cooked to medium rare, about 8-12 minutes. Transfer the steak to a cutting board to rest and wipe out any burned bits from the pan, then reserve.
- Meanwhile, cook the ramen noodles (minus the seasoning packet) according to the package directions, drain and set aside.
- In the reserved skillet (or if you used a grill pan, use a new skillet) warm the remaining tablespoon of oil over medium high heat and add the mushrooms, then stir and cook for 3-4 minutes until they begin to soften. Add the broccoli with 1/2 cup of the master sauce and cook for about more 3-4 minutes. Mix the cornstarch in the remaining master sauce and add to the broccoli and mushrooms, cooking until the sauce thickens and the broccoli turns bright green.
- Remove from the heat and add the ramen noodles, tossing to coat. Slice the hanger steak into thin slices against the grain and add to the noodles and veg. Garnish with the green onion and cilantro and serve.
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- In a small saucepan, bring to a boil ½ cup water, the remaining ½ cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and ½ teaspoon salt. Add the carrots and jalapeño and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.
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