HERBED BEEF AND RICE-NOODLE SALAD
Steps:
- Marinate the beef:
- In a blender blend together the garlic, the fish sauce, the sesame oil, the sugar, and the salt, in a shallow dish pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for 4 hours or overnight.
- Make the sauce:
- In the blender blend together the water, the garlic, the fish sauce, the lime juice, the sugar, and the red pepper flakes.
- In a large bowl soak the noodles in warm water to cover for 5 minutes and drain them. In a kettle of salted boiling water cook the noodles for 5 minutes and drain them in a colander. Rinse the noodles well under cold water and drain them well.
- Grill the steak, discarding the marinade, on an oiled rack set 4 to 5 inches over glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 minutes on each side, or until it is springy to the touch, for medium-rare meat. Transfer the steak to a cutting board, let it stand for 10 minutes, and holding a knife at a 45-degree angle slice it thin.
- Divide the cucumber, the lettuce, and the herbs among 8 large plates, mixing them, and mound the noodles over the mixture on each plate. Arrange the steak decoratively over the noodles and sprinkle it with the peanuts. Spoon some of the sauce over each plate and serve the remaining sauce separately.
GRILLED LEMONGRASS BEEF AND NOODLE SALAD
Categories Salad Blender Food Processor Beef Garlic Herb Pasta Marinate Backyard BBQ Mint Basil Cucumber Grill Chill Grill/Barbecue Lemongrass Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 18
Steps:
- Make marinade:
- Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
- In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
- In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
- Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
- Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
- While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
- In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.
HERB BEEF AND NOODLE SOUP
This is one of my mother's favorite meals. She is the one who came up with the main idea for it. It is quite easy and simple. You may add whatever vegetables you wish. Goes very well with a green salad with oil and vinegar. I hope that you will enjoy making this as I do. :)
Provided by Everlasting_Grey
Categories One Dish Meal
Time 40m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, bring at least 4 quarts of salted water to a boil. Add pasta and stir gently a few seconds. Maintain a rolling boil and cook to your preferred texture. Drain and rinse.
- Brown ground beef and drain.
- Heat oil on medium in a large skillet or dutch oven. Add onion, bell pepper, and green beans and saute until softened, about 8 minutes.
- Add garlic to skillet and saute another minute.
- Add salt, parsley, basil, pepper, and water to skillet and stir to incorporate.
- Stir cooked and drained ground beef into onion mixture.
- Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 5-10 minutes.
- Serve, a helping of noodles in the bottom of each of your bowls, spooning the meat mixture on top with a decent amount of broth.
- If you wish, sprinkle grated cheese on top of each serving and melt under broiler or in microwave.
Nutrition Facts : Calories 516.5, Fat 24.7, SaturatedFat 7.7, Cholesterol 77.1, Sodium 957.6, Carbohydrate 46, Fiber 5.8, Sugar 0.9, Protein 30
ASIAN NOODLE & BEEF SALAD
My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.
Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.
BEEF NOODLE SALAD WITH STEM GINGER DRESSING
Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.
Nutrition Facts : Calories 603 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.2 milligram of sodium
HERBED BEEF WITH NOODLES
Just a handful of ingredients and a sprinkling of spices go into this hearty dish. But although it's very simple, says Roslyn Hurst of Belmont, California, "It's just wonderful and full of subtle and creamy flavors."
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut steak into serving-size pieces; sprinkle with salt and 1/4 teaspoon pepper. In a large nonstick skillet coated with cooking spray, brown meat in oil on both sides. Transfer to a 3-qt. slow cooker., In a small bowl, combine the soup, onion, milk, oregano, thyme and remaining pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender. , Serve with noodles. Sprinkle with celery leaves if desired.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 334mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
EASY BEEF STEW OVER RICE OR NOODLES
Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious
Provided by Jena from Santa Cla
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
- remove and set aside.
- salt and pepper meat then sprinkle with flour to coat all sides.
- Brown meat well on all sides in 2 T olive oil about 10 minutes,
- deglaze the pan with the sherry- getting up all the bits,
- add soup and vegetables and stir until bubbly.
- serve over rice or egg noodles with green salad.
Nutrition Facts : Calories 1023.2, Fat 68.8, SaturatedFat 23.9, Cholesterol 227.9, Sodium 605.2, Carbohydrate 11, Fiber 1.8, Sugar 2.9, Protein 69
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