Cold Orange Chili Oil Noodle Salad with Steak

Name: Cold Orange Chili Oil Noodle Salad with Steak
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 Tbsp asian fish-sauce; 4 whole baby bokchoy; 118 milliliters coarsely shredded carrots; 3 Tbsps chili-oil; 1 teaspoon chili paste; 237 milliliters loosely packed whole cilantro leaves; 118 milliliters dry-roasted peanuts; 1 Tbsp granulated sugar; 227 grams fresh mung bean sprouts; 454 grams very thin asian noodles; 1 zest from orange; 1 Tbsp peanut oil; 59 milliliters rice vinegar; 4 servings salt and pepper as needed; 1 bunch scallions sliced into ½-inch lengths; 1 Tbsp toasted-sesame oil; 118 milliliters soy sauce, separated

Cold Orange Chili Oil Noodle Salad with Steak might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 25g of protein, 29g of fat, and The Super Bowl will be even more special with this recipe. If you have mung bean sprouts, baby bokchoy, chili paste, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Mix ½ cup soy sauce, peanut oil in a small bowl. Rub both sides of each steak with a bit of chili paste.

Ingredients you will need

Chili Paste

Peanut Oil

Soy Sauce

Steak

Dry Seasoning Rub

Equipment you will use

Bowl

Add the steaks to the soy mixture and let them marinate about 1 hour, turning occasionally.

Ingredients you will need

Steak

Heat the grill or grill pan to medium-high heat.

Equipment you will use

Grill Pan

Grill

Remove the steaks from the soy mixture and generously season them. Cook for 3 minutes, rotate the steaks ¼ turn to make nice crosshatch marks, and then cook another 2 minutes. Flip and cook another 3 to 4 minutes for medium-rare, or to your degree of desired doneness.

Ingredients you will need

Steak

Remove to a platter and let cool. Once cool they may be refrigerated overnight if needed.About an hour before serving, bring a large pot of salted water to a boil over high heat. Have a bowl of ice water handy. Drop the baby bok choy into the water and cook about 3 minutes. Use tongs and remove them to the ice bath to stop cooking.

Ingredients you will need

Baby Bok Choy

Water

Ice

Equipment you will use

Tongs

Bowl

Pot

Remove them from the bath drain and refrigerate. Retain the boiling water and ice bath for the noodles.Drop the noodles into the boiling water and cook, stirring often to prevent sticking, until the noodles are al dente. About 2 minutes.

Ingredients you will need

Pasta

Water

Ice

Drain and then submerge them in the prepared ice water bath. Once cool drain well and refrigerate 1 hour. Discard boiling water and ice bath.In a large bowl whisk together chili oil, remaining 2 tablespoons soy sauce, rice vinegar, sesame oil, Asian fish sauce, pinch of salt, sugar, orange zest.

Ingredients you will need

Fish Sauce

Rice Vinegar

Orange Zest

Sesame Oil

Chili Oil

Water

Soy Sauce

Sugar

Salt

Ice

Equipment you will use

Whisk

Bowl

Add the bean sprouts, shredded carrots, sliced scallions, cilantro leaves and cold noodles to the bowl. Toss to coat well. Cover the bowl and move it to the refrigerator to completely chill.When ready to serve, turn the whole bowl and its liquid onto a serving platter. Toss the peanuts over the noodles and top with the reserved steak slices; place the baby bok choy along side.

Ingredients you will need

Fresh Cilantro