Korean-Style Beef Skewers with Rice Noodles
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Ingredients
5 tablespoons low-sodium soy sauce
⅓ cup sugar
1 ½ tablespoons sambal olec (chili paste, such as Hai Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 (1 pound) tenderloin steak, cut into thin strips against the fibers
½ cup water
8-ounce wide rice sticks
3 tablespoons thinly sliced green onions
To make
Find noodles and sambal in the ethnic section of the supermarket or in the Asian market.
Prepare the grill over medium-high heat.Put the first 6 ingredients in a zippered bag. Put the beef in a bag, close it. Marinate at room temperature for 30 minutes, turning once. Remove the steak from the bag; leave the marinade. Arrange steak evenly on 8 (8-inch) skewers. Saute for 2 minutes on each side or until desired browning degree. Combine marinade and water in a small saucepan; bring to a boil. Cook for 1 minute.Soak the noodles in boiling water until tender; drain. Place the noodles in a large bowl. Pour the prepared marinade mixture over the noodles; sprinkle with onions; toss to combine. Serve with shish kebabs.
Prepare the grill over medium-high heat.Put the first 6 ingredients in a zippered bag. Put the beef in a bag, close it. Marinate at room temperature for 30 minutes, turning once. Remove the steak from the bag; leave the marinade. Arrange steak evenly on 8 (8-inch) skewers. Saute for 2 minutes on each side or until desired browning degree. Combine marinade and water in a small saucepan; bring to a boil. Cook for 1 minute.Soak the noodles in boiling water until tender; drain. Place the noodles in a large bowl. Pour the prepared marinade mixture over the noodles; sprinkle with onions; toss to combine. Serve with shish kebabs.
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Author:Admin
Published: 11/20/2023 10:50 PM
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