Grilled Ginger Beef with Szechwan Noodles
Grilled sirloin prepared with a ginger-garlic marinade and served with Chinese noodles tossed with vegetables.
Yield: 24 servings
|Szechwan Noodles:|| |
1. Combine noodles, snow peas, carrots, radishes, green onion, cilantro, ginger, sesame oil, soy sauce, sugar, chile oil and salt in large bowl; toss thoroughly. Cover and refrigerate.
|Chinese noodles, or spaghetti, cooked, drained and cooled||4 1/2 pounds|
|Snow peas, trimmed, halved and blanched||12 ounces|
|Carrots, peeled, thinly sliced||9 ounces|
|Radishes, trimmed, thinly sliced||9 ounces|
|Green onions, sliced||6 ounces|
|Cilantro, chopped||1 cup|
|Ginger, minced||3 ounces|
|Sesame oil||1/2 cup|
|Soy sauce||1/2 cup|
|Sugar||4 1/2 tablespoons|
|Chili oil||1 1/2 tablespoons|
|Marinade and Beef:|| |
2. In large shallow pan mix all ingredients except beef and orange slices. Add beef, cover, refrigerate and marinate 2 to 24 hours. Remove beef from marinade; discard marinade.
3. Grill steaks as needed 13 to 15 minutes to desired doneness, turning once. Keep hot.
4. Slice steak across grain 1/4 inch thick. For each serving: Plate 1 cup Szechwan Noodles; top with 3 ounces sliced beef. Garnish with 1 orange slice.
|Orange juice||3 cups|
|Sesame oil||1/3 cup|
|Garlic, minced||2 ounces|
|Ginger, minced||2 ounces|
|Orange zest, grated||2 tablespoons|
|Chili oil||2 tablespoons|
|Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)||6 pounds|
Nutrition information per serving: 500 calories; 13 g fat(3 g saturated fat; 4 g monounsaturated fat); 81 mg cholesterol; 1161 mg sodium; 58 g carbohydrate; 3.9 g fiber; 36 g protein; 14.5 mg niacin; 0.6 mg vitamin B6; 1.5 mg vitamin B12; 5.1 mg iron; 30.8 mg selenium; 5.0 mg zinc; 104.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline