Beef Noodle Bowl Grass fed Beef Recipe

Beef Noodle Bowl

Serves 4.

Marinate beef for as little as 1 hour, or up to overnight. Cooking time is very quick. Serve alone, or with pickled vegetables or Kim Chee, and sliced fruits for dessert.

I have written this recipe using one set of ingredients, but the variations are almost as endless as your imagination. See suggestions for variations, below.

Ingredients

1-1.5 pound grassfed beef skirt steak (other cuts work too, see “Variations”, below)

12 oz. soba (buckwheat) noodles

1/2 pound fresh or frozen snow peas

1/2 pound fresh or frozen asparagus spears

1/2 cup raw or dry-roasted peanuts, chopped

a dash of oriental chili sauce, optional

Marinade Ingredients

3 Tbs. soy sauce

3 Tbs. rice wine

2 garlic cloves, pressed or mashed

Directions

Combine marinade ingredients in a small bowl. Trim beef of any fat. Cut beef into pieces that will fit easily into your large skillet for cooking later. Lay pieces of beef in a non-reactive (stainless or glass) bowl, and pour marinade over all. Cover tightly and place in refrigerator. Allow beef to marinate for as little as one hour, or as much as overnight, turning occasionally.

When ready to cook and serve, cook noodles according to package directions. Drain; set aside.

Heat a large skillet to medium. Remove steak from marinade and pat dry, reserving marinade. Cook steak in skillet until medium-rare, turning once. Remove steak to a cutting board, and allow to rest for a few minutes.

Add snow peas and asparagus to skillet. Cook to desired tenderness. Add reserved marinade and chili sauce, if desired, then noodles. Cook and stir until heated through. Remove pan from heat while you slice the meat thinly across the grain.

Transfer noodles to a serving bowl and top with meat slices. Sprinkle chopped nuts on top, or allow guests to sprinkle nuts at the table.

Variations

Beefsteak - skirt, flank, round, sirloin tip, boneless chuck, or sirloin are all good steak choices

(marinating several hours or overnight mixes flavors and tenderizes meat)

Noodles - we made this dish with regular spaghetti noodles when we couldn’t get soba

Vegetable Combinations - be creative!

sliced zucchini and onions

slicked leeks and chinese cabbage

fresh green beans and bell pepper slices

carrot coins and sliced leeks


				Grass Fed Beef & All Natural Vegetables For the Heart, From the Heart www.meadowmaidfoods.com Recipes (307) 534-2289





	Beef Noodle Bowl Serves 4. Marinate beef for as little as 1 hour, or up to overnight. Cooking time is very quick. Serve alone, or with pickled vegetables or Kim Chee, and sliced fruits for dessert. I have written this recipe using one set of ingredients, but the variations are almost as endless as your imagination. See suggestions for variations, below. Ingredients 1-1.5 pound grassfed beef skirt steak (other cuts work too, see “Variations”, below) 12 oz. soba (buckwheat) noodles 1/2 pound fresh or frozen snow peas 1/2 pound fresh or frozen asparagus spears 1/2 cup raw or dry-roasted peanuts, chopped a dash of oriental chili sauce, optional Marinade Ingredients 3 Tbs. soy sauce 3 Tbs. rice wine 2 garlic cloves, pressed or mashed Directions Combine marinade ingredients in a small bowl. Trim beef of any fat. Cut beef into pieces that will fit easily into your large skillet for cooking later. Lay pieces of beef in a non-reactive (stainless or glass) bowl, and pour marinade over all. Cover tightly and place in refrigerator. Allow beef to marinate for as little as one hour, or as much as overnight, turning occasionally. When ready to cook and serve, cook noodles according to package directions. Drain; set aside. Heat a large skillet to medium. Remove steak from marinade and pat dry, reserving marinade. Cook steak in skillet until medium-rare, turning once. Remove steak to a cutting board, and allow to rest for a few minutes. Add snow peas and asparagus to skillet. Cook to desired tenderness. Add reserved marinade and chili sauce, if desired, then noodles. Cook and stir until heated through. Remove pan from heat while you slice the meat thinly across the grain. Transfer noodles to a serving bowl and top with meat slices. Sprinkle chopped nuts on top, or allow guests to sprinkle nuts at the table. Variations Beefsteak - skirt, flank, round, sirloin tip, boneless chuck, or sirloin are all good steak choices (marinating several hours or overnight mixes flavors and tenderizes meat) Noodles - we made this dish with regular spaghetti noodles when we couldn’t get soba Vegetable Combinations - be creative! sliced zucchini and onions slicked leeks and chinese cabbage fresh green beans and bell pepper slices carrot coins and sliced leeks