Ingredients: |
Ingredients: Begin marinating the beef a day ahead.
MARINADE
1 1-pound beef tenderloin roast, cut into ½ inch-thick slices
9 garlic cloves, chopped
1/4 cup hoisin sauce
1/4 cup hot chill sauce (such as sriracha) or hot chili paste (such as sambal oeiek)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup Asian sesame oil
1/4 cup chopped peeled fresh ginger
1/4 cup chopped green onions
2 tablespoons sesame seeds
1 tablespoon fresh lime juice
DRESSING
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 1/2 teaspoons mirin (sweet Japanese rice wine)
1 1/2 teaspoons finely grated peeled fresh ginger
1/2 teaspoon Asian sesame oil
1/2 cup olive oil
1/4 cup chopped fresh cilantro
SALAD
1 6-ounce package soba noodles
2 cups chopped green onions (about 1 large bunch)
1 cup matchstick-size strips peeled carrot (about 1 large)
1 cup matchstick-size strips daikon (Japanese white radish)
18 small fresh basil leaves
18 fresh cilantro leaves
18 fresh mint leaves
|
Directions: |
Directions:FOR MARINADE: Place beef in large resealable plastic bag. Whisk garlic, hoisin sauce, hot chili sauce, mirin, sesame oil, ginger, green onions, sesame seeds, and lime juice in medium bowl to blend; pour over beef and seal bag. Turn bag over to coat beef. Refrigerate overnight, turning bag occasionally.
FOR DRESSING: Combine first 7 ingredients in blender. With blender running, gradually add olive oil. Add chopped cilantro; blend until smooth. Season to taste with salt and pepper.
Dressing can be made 2 hours ahead. Cover and chill.
FOR SALAD: Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; rinse under cold water. Drain well. Transfer noodles to large bowl; drizzle with 2 tablespoons dressing. Let stand at room temperature.
Prepare barbecue (medium-high heat). Remove beef from marinade; discard marinade. Grill beef until cooked to desired doneness, about 2 minutes per side for medium-rare. Let stand at room temperature 5 minutes. Cut beef against grain into thin strips. Add to noodles.
Add green onions and all remaining ingredients to bowl with noodles and beef. Add remaining dressing and toss to coat. Divide among 6 bowls and serve. |
This recipe for THAI BEEF SALAD is from