Bean Thread Noodles with Beef and Asian Pear |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/4 lb bean-thread noodles (also known as cellophane noodles) |
4 garlic cloves, minced |
1/3 cup soy sauce |
2 tablespoons sugar |
1 tablespoon asian sesame oil |
1 teaspoon dried hot red pepper flakes |
1/2 cup plus 1 teaspoon rice vinegar (not seasoned) |
1 lb filet mignon, cut into 1/4-inch-thick julienne strips |
2 (14 1/2-oz) cans beef broth |
1/4 cup water |
1 asian pear, cut into julienne strips |
2 scallions (green parts only), thinly sliced |
Directions:
1. Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.
2. Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.
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