Korean-Style Beef Skewers with Rice Noodles
6 tablespoons less-sodium soy sauce
1/3 cup of sugar
1 1/2 tablespoons sambal oelek (chile paste, for example, Huy Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
3 garlic gloves, minced
1 (1-pound) top sirloin steak, sliced against the grain into thin strips
1/2 cup water
8 ounces wide rice sticks
3 tablespoons thinly sliced green onions
1) Warm grill to medium-high heat.
2) Combine first 6 ingredients in a zip lock bag. Add beef to bag and seal. Marinate at room temperature for approx. 30 mins, turning once. Remove steak from bag; reserve marinade.
Thread steak evenly onto 8 (8-inch) skewers. Grill 2 mins. on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan and bring to a boil. Cook for 1 minute.
3) Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions and toss. Serve with skewers.
Recipe provides 4 servings (serving size: 2 skewers and a half cup of noodles).
Nutritional content per serving:
Fat: 8 grams
Protein: 23.9 grams
Carbs: 33.3 grams
Sodium: 850 mg.