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Thai Marinated Beef Ribbons

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  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
  Sugar 2 Teaspoon
  Minced fresh mint 2 Teaspoon
  Vinegar 2 Teaspoon
  Vegetable cooking 4
  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.

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Thai Marinated Beef Ribbons Recipe