Thai Marinated Beef Ribbons
|Lean flank steak||1 Pound|
|Chopped fresh basil leaves||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Minced jalapeno pepper||2 Tablespoon|
|Minced fresh mint||2 Teaspoon|
|Water||3 Cup (48 tbs)|
|No salt beef broth||1 Cup (16 tbs)|
|Low sodium soy sauce||2 Tablespoon|
|Cellophane noodles||3 3⁄4 Ounce, uncooked (1 Package)|
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/2 inch-wide strips.
Combine basil and next 5 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake well.
Add steak to bag; seal bag, and shake until steak is well coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Remove steak from marinade, and discard marinade.
Thread steak onto 4 (12-inch) skewers.
Coat grill rack with cooking spray, and place on grill over medium-hot coals.
Place skewers on rack, and cook 5 minutes or to desired degree of doneness, turning skewers frequently.
Combine water, beef broth, and 2 tablespoons soy sauce in a large saucepan; bring to a boil.
Add cellophane noodles.
Reduce heat, and simmer 12 minutes; drain.
Place noodles on a large serving platter, and top with steak.
Garnish with fresh mint sprigs, if desired.