Thai Beef and Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My youngest loves cellophane noodles so I'm always on the hunt for recipes. This one's from stltoday. Ingredients:
1 teaspoon minced garlic |
1 tablespoon toasted sesame oil |
1/2 cup soy sauce, divided |
1/2 tablespoon granulated sugar |
3 green onions, diced |
1 teaspoon white pepper |
1 lb flank steak, thinly sliced |
1 (8 ounce) package cellophane noodles |
3 tablespoons olive oil, divided |
2 carrots, peeled and cut into matchstick-size pieces |
1/2 cucumber, peeled and thinly sliced diagonally |
salt |
fresh ground black pepper |
1/2 cup chopped mint leaf |
1/4 cup thinly sliced lemongrass (tender stalk) |
Directions:
1. In a bowl, combine garlic, sesame oil, 1/4 cup soy sauce, sugar, green onions and white pepper. Add steak; mix to coat. Let sit while noodles are being prepared.
2. Bring a large pot of water to a boil. Add noodles and stir; cook for 3 minutes or until tender. Drain and rinse in cold water until noodles feel cold. Cut noodles with a pair of scissors into bite-size pieces.
3. Pour 2 tablespoons olive oil into a large saute pan. Add carrots; saute until crisp-tender. Transfer to a large bowl.
4. Add noodles to bowl along with remaining 1/4 cup soy sauce, cucumber and salt and black pepper to taste; combine.
5. Add remaining 1 tablespoon olive oil to saute pan; place over medium-high heat. When hot, add steak mixture. Saute over medium-high heat for 5 to 7 minutes or until cooked to desired doneness. Stir in mint, lemon grass and additional salt and pepper to taste. Let cool.
6. Place noodle mixture on a large decorative platter. Arrange meat on top. Serve cold or at room temperature.
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