Ингридиенты
The Beef
1 lb â top round, sirloin or flat-iron steak
1/8 cup â honey
1/8 cup â ketchup
1/2 cup â dark soy sauce
2 Tablespoons â Chili garlic paste
Combine honey, ketchup , soy sauce and chili garlic paste. Cover meat and marinade for at least 1-2 hours. (Marinade longer for deeper flavor, up to 18-24 hours.)
The Stock
3 quarts â Beef stock
1 â large onion, quartered
5 â garlic cloves, cut into chunks
6 â Kaffir Lime leaves, torn
1 teaspoon â ground coriander seed
1 teaspoon â red pepper flakes
Juice of two small limes, plus grated rind of one small lime
Ginger Root (about the size of a half dollar, and at least 1/2 inch thick), quartered
Stems from a cilantro bunch (break off below the tie)
The Vegetables
8 oz. â Fresh mushrooms, quartered
8 oz â Fresh mung sprouts
2 cloves â Garlic, chopped
Cilantro leaves
Green Onions
Rice Noodles
Описание
The Stock
Combine all ingredients in a large stockpot. Bring to a boil. Reduce heat to a simmer. Cook about an hour, until the stock has reduced slightly. Add lime juice and grated rind. Allow stock to sit for about 10-15 minutes. Strain through a wire mesh sieve. Rewarm.
The Beef
Combine honey, ketchup, soy sauce and chili garlic paste. Cover meat and marinade for at least 1-2 hours. (Marinade longer for deeper flavor, up to 18-24 hours.) Grill beef until medium, about three minutes per side. Remove from grill and let rest for about 10 minutes. While beef is resting, stir fry the vegetables.
The Vegetables
In two tablespoons vegetable oil, stir fry mushrooms, sprouts and garlic until vegetables are crisp tender, about five minutes. Set aside.
Cook rice noodles per the package instructions. Place servings in bowls. Slice beef thinly, and place portions in each bowl atop rice noodles. Add serving of stir-fried vegetables. Top with hot stock. Garnish with fresh cilantro leaves and sliced green onions.
