Vietnamese shaking beef and noodles. (Linda Gassenheimer/TNS)
“Shaking” describes how this Vietnamese dish is cooked. Beef cubes, instead of being stir-fried, are browned in a wok. You shake the pan to turn them. The wok or skillet should be very hot before the beef is added so that a crisp brown crust forms.
The beef is served over a bed of warm Chinese noodles flavored with fresh mint and roasted peanuts. The spicy meat and noodles together with the crunchy peanuts make a delicious combination of textures and flavors. This one-dish meal takes only minutes to cook. While the meat is marinating, cook the noodles.
Fresh or steamed Chinese noodles can be found in the produce section of the market. Dried Chinese noodles are found in the ethnic food area. Either can be used for this recipe.
SHOPPING LIST: To buy: 3/4 pound beef tenderloin 1 small package fresh or dried Chinese noodles, 1 small bunch fresh mint, 1 bottle reduced-sodium soy sauce, 1 bottle sesame oil, 1 jar minced garlic, 1 package snow peas and 1 small jar dry-roasted peanuts. Staples: Brown sugar, salt and black peppercorns.
Vietnamese Shaking Beef and Noodles
For the marinade:
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons firmly packed brown sugar
- 2 teaspoons sesame oil (divided use)
- 2 teaspoons minced garlic (divided use) (see note)
- 3/4 pound beef tenderloin (see note)
For noodles with snow peas:
- 1/4 pound Chinese egg noodles or angel hair pasta
- 1/4 pound snow peas (about 2 cups)
- Salt and freshly ground black pepper
- 1 teaspoon sesame oil
- 2 tablespoons fresh mint
- 2 tablespoons dry roasted peanuts
Note: Flank, skirt, sirloin or strip steak can be used instead of beef tenderloin. Four garlic cloves can be used instead of minced garlic.
Make the marinade: Mix soy sauce, water, brown sugar, 1 teaspoon sesame oil and 1 teaspoon minced garlic together in a small bowl. Remove visible fat from the meat and cut into 1/2-inch cubes. Place meat in marinade for 10 minutes. Make sure all the meat is coated with marinade. While meat marinates, make the noodles.
Make the noodles: Bring a pot with 3 to 4 quarts of water to a boil. Add noodles and snow peas. Boil 2 minutes or according to noodle package instructions. Drain and toss with sesame oil. Add salt and pepper to taste. Divide between 2 dinner plates.
To finish: Drain meat from marinade, reserving liquid. Heat remaining 1 teaspoon sesame oil in a wok or skillet until smoking, about 1 minute. Add remaining 1 teaspoon minced garlic. Add drained meat in one layer and let sit one minute. Be sure every piece of meat is touching the bottom of the pan. Do not stir-fry the meat. Either shake the meat loose or turn it with a spoon and cook another 1 minute. Remove meat to a plate and add marinade to pan. Heat marinade in pan for 1 minute.
To serve: Mix warmed marinade into noodles and snow peas. Spoon meat over top. Sprinkle with mint and peanuts.
Makes 2 servings.
Nutrition information per serving: 683 calories (32% from fat), 24.6 g fat (7.1 g saturated, 9.9 g monounsaturated), 132 mg cholesterol, 51.0 g protein, 67.9 g carbohydrates,6.3 g fiber, 644 mg sodium.
Quick Fix is a Tribune News Service column from Linda Gassenheimer. She is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.” Her website is dinnerinminutes.com. Find her on Facebook or follow her on Twitter @lgassenheimer. Email: linda@dinnerinminutes.com.
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October 21, 2020 at 06:54AM
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Quick Fix: Vietnamese Shaking Beef and Noodles - Grand Island Independent
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