| 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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