VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES
Categories Beef Herb Pasta Pepper Quick & Easy Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
VIETNAMESE STEAK WRAPS
These are really yummy - good, vibrant flavour and not difficult to make at all. Does not include marinating time of at least 1 hour.
Provided by evelynathens
Categories Lunch/Snacks
Time 25m
Yield 6 wraps
Number Of Ingredients 14
Steps:
- Cut beef across the grain in thin slices; combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl; add beef; toss to coat; cover and refrigerate at least 1 hour.
- Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil; boil 5 minutes without stirring until syrupy; stir in crushed red pepper; set aside.
- Remove beef from marinade; discard marinade.
- Thread beef onto metal or wooden skewers (soak wooden skewers in hot water 30 minutes to prevent burning); grill beef over medium-hot briquette about 3 minutes per side until cooked through.
- Grill tortillas until hot.
- Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
- Note: You can also grill these under a preheated broiler or flash-fry.
VIETNAMESE GRILLED STEAK WRAPS
Make and share this Vietnamese Grilled Steak Wraps recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 57m
Yield 6 wraps.
Number Of Ingredients 16
Steps:
- Cut beef across the grain into thin slices.
- Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
- Add beef; toss to coat.
- Cover and refrigerate at least 30 minutes.
- Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
- Boil 5 minutes without stirring until syrupy.
- Stir in crushed red pepper; set aside.
- Remove beef from marinade; discard marinade.
- Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
- Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
- Grill tortillas until hot.
- Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
- Roll tortillas to enclose filling.
- Garnish with star fruit, bell pepper and orange peel strips.
Nutrition Facts : Calories 424, Fat 17.6, SaturatedFat 5.6, Cholesterol 57.8, Sodium 744.3, Carbohydrate 32.9, Fiber 3.1, Sugar 13.4, Protein 34.6
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