Recipe based on one from Delicious magazine
Inspired by and light and fresh dinner idea I saw in Delicious magazine (a superb food magazine published in the UK) this colorful stir-fry is not only simple to make but fabulous for you as well. I love any dish that is filled with a bright variety of colors—crisp green sugar snap peas, sliced red chili pepper, buttery peanuts, fresh herbs, tender scallions and flavorful strips of beef are all in the mix. The idea here really is to do a quick stir-fry of whatever veggies you have on hand, flavor them with a touch of soy sauce and squeeze of fresh lime juice and serve over cellophane noodles with sliced, seared skirt steak. Any cut of lean meat works well here, but I love to grill skirt steak and think that it is your best option here.
(To view this recipe, click on the blue title of the blog post above*)
‘Asian Beef & Noodle Salad’
Ingredients:
- Recipe based on one from the UK’s Delicious magazine*
- 4 garlic cloves
- 2 limes, plus extra wedges to serve
- 2 oz. light soy sauce
- 2 lbs. skirt steak
- 1 package dried cellophane or glass noodles
- 2 oz. safflower oil
- 2 Tablespoons rice vinegar
- 8 oz. sugar snap peas
- 1 red onion
- Fresh mint and fresh basil leaves
- Sliced red chili pepper
- Roasted salted peanuts
Directions:
- Recipe based on one from the UK’s Delicious magazine*
- Roughly chop the garlic and zest of the limes, then crushed together in a mortar and pestle to form a paste. Mix in 2 tbsp of soy sauce, then rub the paste over the steak. Marinate for 10-30 minutes.
- Meanwhile, cook the noodles according to packet instructions. Drain, run under cold water until cool, then drain again. Set aside covered with a damp kitchen towel.
- Heat 1 tablespoon of oil in a large skillet or wok, then add the beef and cook for 4-5 minutes per side or until done to your liking. Rest on a board for 5 minutes, then slice.
- Make a dressing with the juice of the limes, the vinegar, any resting juices from the steak, and the remaining soy sauce and oil. Slice the peas and onion, then toss in a large bowl with the steak, noodles herbs and dressing. Serve scattered with chili slices and peanuts if you like.
Tagged: Asian, beef, cellophane noodles, chili peppers, Delicious magazine, fresh basil, fresh mint, glass noodles, limes, noodle bowl, peanuts, scallions, skirt steak, snap peas, stir fry, Thai
Leave a Reply