Blazing Big Rice Noodles With Beef Recipes

BARBECUED BEEF WITH LEMON GRASS AND NOODLES

Barbecued Beef with Lemon Grass and Noodles image

Provided by Food Network

Time 1h1m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

2 garlic cloves
1 tablespoon granulated sugar
3 shallots
1 tablespoon fish sauce (nuoc mam)
1 tablespoon raw sesame seeds
1/4 teaspoon freshly ground black pepper
1 tablespoon Asian sesame oil
2 stalks fresh lemon grass
1 pound boneless top round
1/2 pound rice sticks
1 cup shredded cucumber
2 cups shredded lettuce
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
10 roasted peanuts, coarsely chopped
1 fresh or dried hot red chile, shredded
Cilantro sprigs, for garnish
1 clove garlic
1/2 fresh hot red chile
2 heaping teaspoons granulated sugar
1/4 fresh lime
2 tablespoons fish sauce (nuoc mam)
2 1/2 tablespoons water

Steps:

For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste. Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass. (The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar. It's best to mince in a food processor).
Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour.
Preheat a ridged grill or broiler and place the meat on the hot grill. Cook for 1 minute on each side. Cool to room temperature.
Cook the rice sticks in boiling water for about 4 minutes. Drain, rinse, and set aside.
To serve, set out 4 to 6 bowls and arrange the food in the following manner:
Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander. Distribute the noodles among the bowls. Arrange the meat over the noodles. Sprinkle with more mint and cilantro, plus the chopped peanuts. Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro.
Serve with a bowl of nuoc cham to sprinkle on top.
For Nuoc Cham, peel garlic. Split the chile and remove seeds and membrane. Cut into pieces and put into mortar with garlic and sugar. Pound to a paste. Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.

BEEF WITH RICE NOODLES (KWAY TEOW)

Beef With Rice Noodles (Kway Teow) image

Make and share this Beef With Rice Noodles (Kway Teow) recipe from Food.com.

Provided by KitchenManiac

Categories One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 14

Ingredients

300 g lean filet of beef
600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
100 g chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

Slice beef THINLY against the grain.
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
Add rice noodles and stir fry for about 4 minutes till lightly browned.
Set the noodles aside.
Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
Stir fry beef till colour changes.
Add rice noodles and bean sprouts, stir fry till everything is well coated.
Serve hot.

Nutrition Facts : Calories 1106.8, Fat 35.7, SaturatedFat 3, Sodium 1123.8, Carbohydrate 181.7, Fiber 6.5, Sugar 8.6, Protein 13.5

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