Tuesday, January 19, 2010

Asian Marinated Skirt Steak with Rice Noodles

According to the poll I've been conducting on here, one of the things y'all want to see more of is international cousine. I hear ya. I'm a big fan of it myself.

One of my favorite cousines is Asian. I love it the noodles, the sauces, the rice, the veggies. It's all so dang good.

The other night I was talking to my brother, Bro (as we like to call him), on the phone and he, like usual, was making a delicious, Asian inspired, dinner. It made me hungry. So I requested that he pass along some tips and he gave me the following marinade recipe:

Asian Marinade
4 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tbsp. sesame oil
black pepper

----> Marinade either chicken or beef with this recipe for at least 30 minutes, but preferrably closer to 60.

Here's what I did with it.

Marinated some skirt steak using the above recipe, sliced it up and then put it in a screaming hot skillet and allowed it to cook for a few minutes until it was caramelized. Set aside.

Now we'll need some vegetables; 2 c. thinly sliced purple cabbage, 1 c. chopped broccoli, 1/2 c. thinly sliced carrots, 1/4 c. bean sprouts and 4 scallions, sliced.

First, saute the carrots and broccoli in a smidge of oil; about two minutes. You can do this in the same skillet you had the steak in and it'll add an extra bit of flavor.

Now toss in the purple cabbage and rice noodles that have been soaked according to the package directions. Cook for another two minutes.

Now, rice noodles can stick like nobody's business so you'll want to be sure and add more oil to be pan as needed. Using a nonstick pan would be crazy helpful too.

Toss in the bean sprouts, scallions, beef we caramelized earlier and 1 tbsp hoisin sauce, cooking for another minute or until everything is heated through.

Serve immediately. Have some extra soy sauce on hand for those who want to add a little more flavor.

It's good, promise.

You could even make this vegetarian by omiting the meat and it would still be a really filling meal.

Skirt Steak with Rice Noodles (Printable Recipe)
Serves 4

Marinade Recipe Above
1 lb. skirt steak, sliced
2 c. thinly sliced purple cabbage
1 c. chopped broccoli
1/2 c. thinly sliced carrots
1/2 pkg. rice noodles (soaked according to package directions...usually about 10 - 15 minutes)
1/4 c. bean sprouts
4 scallions, sliced
1 tbsp. hoisin sauce

Marinade steak using the Asian Marinade recipe above. Allow to rest in the marinade for 30 - 60 minutes. Heat a skillet until it is super hot, add a tbsp. of vegetable oil and sear the steak for a few minutes per side or until caramelized. Set aside.

Add another tbsp. of vegetable oil to the skillet, lowering the heat down to medium. Add broccoli and carrots; cooking for two minutes. Add another tbsp. vegetable oil, cabbage and rice noodles; cooking for another two - three minutes. Add steak, bean sprouts, scallions, and hoisin sauce; saute everything together until heated through.

Serve immediately.


  1. I am going to try this recipe this week...looks yummy!


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