Bean Thread Noodles with Beef and Asian Pear

This dish was really tasty! If MacGourmet let me give half stars, this one would get a 4.5. The cool, crunchy sweetness of the Asian pear is a really nice contrast to the warm, slightly spicy, brothy soup. The cut of meat makes this incredibly tender. This was definitely a hit tonight!

Bean Thread Noodles with Beef and Asian Pear
Gourmet November 1999

yield: Makes 4 servngs
active time: 30 min
total time: 30 min

¼ lb. bean-thread noodles (also known as cellophane noodles)
4 garlic cloves, minced
⅓ cup soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
½ cup plus 1 teaspoon rice vinegar (not seasoned)
1 lb. filet mignon, cut into 1/4-inch-thick julienne strips
2 (14 1/2-oz) cans beef broth
¼ cup water
1 Asian pear, cut into julienne strips
2 scallions (green parts only), thinly sliced

Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.

Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.

MacGourmet Rating: 4 Stars

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