Tonight, K prepared this Firecracker Beef on Rice Noodle Salad, which we tend to have only in the spring/summer. It's an Asian-inspired dish found on the Chinese food page of About.com (surprise). Regardless of its authenticity, it's really good and one of my faves.
As the name suggests, it's spicy! Note, do not (or at least try not) to inhale when searing the beef. We quickly learned that the chili pepper fills the air so you may find yourself coughing uncontrollably. Don't worry, it's worth the mild irritation.
You may find the recipe on About.com, but it's a transcript for the video demonstration by Chef John Mitzewich. I don't know about you, but recipes in paragraphs are difficult for me to follow. So, click on the Read more link below to see it in outline form and see the improvements K made.
Firecracker Beef on Rice Noodle Salad
Prep time: 30 mins
Cooking Time: 15 mins
3/4 lb skirt steak, well marbled, and cut into 4 pieces
1 tsp of soy sauce
2 tbsp of rice vinegar
2 tbsp of chilli garlic sauce (you'll find that in the Asian section)
1/2 tsp of 5-spice
1/2 tsp of ginger puree or grated ginger
3 cloves of roughly chopped garlic
some black pepper to taste
1 tbsp of vegetable oil
For Cold Noodle Salad:
1/3 cup shredded carrot
2 tbsp fish sauce
2 tbsp vegetable oil
1/4 cup chopped peanuts
1/2 cup chopped cilantro
1) Mix marinade ingredients.
2) Add beef to marinade and refrigerate for 1 hour