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How to cook beef and noodle salad method
Serves 4
Hands-on time: 10 minutes
Cooking time: 15 minutes
ingredients :
1 pound (16 oz/457 g) Flank Steak Sous Vide (page 24), thinly sliced
1 pound (16 oz/454 g) dried rice noodles
1 tablespoon (15 ml) peanut oil
½ cup (1 oz/25 g) carrots, peeled and cut into matchstick pieces
2 cloves garlic, peeled and fi nely chopped
1 teaspoon (5 ml) freshly grated ginger root
3 scallions, trimmed and sliced into matchstick pieces
1½ cups (3.5 oz/100 g) bok choy, coarsely chopped
3 tablespoons (45 ml) soy sauce
1 bunch fresh cilantro
direction :
Soak the noodles in a large bowl of just-off-boiling water until soft. Drain the noodles and
cool to room temperature.
In a large skillet or wok, heat the oil and stir fry the carrots. Add the garlic, ginger and scallions
and continue to cook for 30 seconds. Add the bok choy and cook until wilted, about
2 minutes. Stir in the soy sauce, and remove from the heat.
Add the noodles and sliced beef to the skillet and toss with the stir-fry mixture. Transfer to a
serving dish and garnish with fresh cilantro leaves. Serve chilled or at room temperature.
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