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Noodle Bowl with Sesame-Grilled Beef Steak
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Noodle Bowl with Sesame-Grilled Beef Steak

Ingredients

Noodle Bowl    
10 cups 1.25 L chicken stock
1 cup 250 mL sliced white onion
1 tbsp 15 mL peeled, julienned gingerroot
1 tbsp 15 mL sliced garlic clove
2 tbsp 30 mL marinade (from Sesame Beef Steak recipe below)
28 oz 800 g fresh steamed chow mein style (vermicelli) Chinese egg noodles, vacuum packed
2 cups 500 mL each julienned carrot and sweet red pepper
1 cup 250 mL bias-cut green onion
2 cups 500 mL shredded bok choy
3 lb 1.5 kg prepared sesame-grilled beef steak strips (recipe below)
3 tbsp 45 mL chopped or torn fresh cilantro
Sesame Beef Steak    
1/2 cup 125 mL each green onion (minced) canola oil and sherry
1/4 cup 50 mL each toasted sesame seeds and sesame oil
3 tbsp 45 mL each gingerroot (peeled, minced) and soy sauce
2 tbsp 15 mL each garlic clove (minced) and oyster sauce
1 tbsp 15 mL Sambal Oelek
3 lb 1.5 kg sirloin flap

Instructions

Noodle Bowl

  1. Bring stock, white onion, gingerroot, garlic, sesame marinade to a boil. Reduce heat and simmer for 5 minutes.
  2. Meanwhile, boil the noodles for 1 minute; drain and rinse.
  3. For a serving, sauté or grill 90 g of beef strips until just browned, but pink inside (about 1 minute/side). Meanwhile, place 70 g prepared noodles, 34 g of vegetables (a blend of the carrot, red pepper, bok choy and green onion) in a 3-cup (750 mL) pasta bowl. Pour 1 cup (250 mL) of the hot broth over the noodles and vegetables, top with cooked beef and garnish with cilantro.

Sesame Beef Steak

  1. In large sealable freezer bag, combine all ingredients except the beef. Set aside.
  2. Trim meat. Use a sharp knife to cut slices across the grain and on the bias. Slices should be 1/8-1/4" (3-5 mm) thick, approx. 3-5" (8-12 cm) in length, and 1/2-3/4" (1-2 cm) wide.
  3. Add meat to freezer bag and refrigerate for 6 hours.

Servings: 10