| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asian | November 19 | 1 | servings |
INGREDIENTS
| 1/4 | lb | Bean-thread noodles; (also known as |
| ; cellophane noodles) | ||
| 4 | Garlic cloves; minced | |
| 1/3 | c | Soy sauce |
| 2 | tb | Sugar |
| 1 | tb | Asian sesame oil |
| 1 | ts | Dried hot red pepper flakes |
| 1/2 | c | Plus 1 teaspoon rice vinegar; (not seasoned) |
| 1 | lb | Filet mignon; cut into |
| ; 1/4-inch-thick | ||
| ; julienne strips | ||
| 2 | cn | Beef broth; (14 1/2-oz) |
| 1/4 | c | Water |
| 1 | Asian pear; cut into julienne | |
| ; strips | ||
| 2 | Scallions; (green parts only), | |
| ; thinly sliced |
INSTRUCTIONS
Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes. Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions. Makes 4 servings. Gourmet November 1999 Converted by MC_Buster. Per serving: 345 Calories (kcal); trace Total Fat; (1% calories from fat); 28g Protein; 59g Carbohydrate; 0mg Cholesterol; 8054mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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