January
9th 2007
C’s Korean Beef Noodle Salad

Posted under Entrees and Nibbles & Salads and Sides & Low Fat Diet

This is very refreshing as a summer meal. For added crunch, add some beansprouts too.

250 gm rice vermicelli
8 tbsp soy sauce
8 tbsp mirin
4 tbsp caster sugar
4 tsp sesame seed oil
2 cloves garlic, finely chopped
1 red onion, cut into slivers
generous handful of coriander sprigs, roughly chopped
750 gm porterhouse steak
4-6 tsbp sesame seeds, lightly toasted
1 small capsicum, cut into little strips

1. In a large ceramic or glass bowl, mix together garlic, sugar, soy and mirin. Marinate beef, cover in clingwrap and set aside in the fridge for 30 minutes. Grill or BBQ beef to your liking, reserving the marinade. Slice thinly.

2. In a bowl, cover rice vermicelli in boiling water for 5 mins. Drain and refresh in cold water.

3. In a frying pan, cook red onions in a little bit of oil (peanut or vegetable oil is fine) until it softens. Pour reserved marinade into pan and let simmer. Remove from heat and set aside.

4. Mix drained vermicelli with sauce, beef, capsicum, sesame seeds and coriander. Serve at room temperature.

Serves 8 as entree / 4 as main

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