- High protein and nutrient dense
aren't always words you associate with comfort food.
Not only is this recipe full of nutrients,
tender beef and tangy, chewy noodles,
but you'll have it on the table in under 30 minutes.
(soft music)
This Thai-inspired noodle bowl
is going to be the newest edition to your culinary arsenal.
We'll use a flat iron steak, which cooks super quickly,
and is perfect for slicing and tossing into the noodles,
plus, there are a few shortcuts in this recipe
that cut down on prep time
without sacrificing flavor or fresh ingredients.
Let's get to it.
Look at that gorgeous Certified Angus Beef flat iron steak.
We'll give it a quick coat with some canola oil.
This will help to adhere the spices
and aid in the steak creating a beautiful brown crust.
Then we'll hit it with some kosher salt, cracked pepper,
and a little bit of coriander.
The coriander will really tie together
the flavors of the beef
with the rest of the noodle bowl.
We'll just set that aside while prepping the aromatics.
The nice thing about this recipe
is that there's just a few items to prep
before we can get right into cooking.
We'll mince up some garlic,
and I highly suggest using garlic cloves.
The pre-minced stuff in the jar just loses its fresh flavor
and that little bit of kick.
Use a teaspoon to peel some fresh ginger,
and give it a good mince.
I love the taste of fresh ginger,
so I tend to go a little heavy-handed with this one.
Again, using fresh ginger is highly advised
over jarred or dried,
and ginger can be pretty fibrous,
so giving it a good smash
will help to break it up before mincing.
We'll slice up one whole shallot.
Cutting the shallot into slices rather than mincing
is nice for this recipe.
Everything else is gonna have a long, slender shape,
so slices work well in a noodle dish like this.
And that's it for the prep.
Like I said, minimal knife work involved.
Time to get the flat iron into a pan
that has been preheated to medium high.
It will only take about three to four minutes
on the first side
to create a good crust.
When flipping the steak,
I like to give it a press with my tongs to make sure
that it is coming into good contact with the pan.
Flat iron steaks tend to swell up as they begin to cook,
and the second side
doesn't want to make as great a contact as the first.
After another three to four minutes,
it's time to give that steak a rest.
It should be between 125 F and 130 F for medium rare.
If not, let it go for a few more minutes in the pan.
While the steak rests, we'll prepare the brown rice noodles.
Just drop them in a pot of boiling water,
kill the heat, and let 'em steep for five minutes or so.
Once they're done steeping,
just drain them and rinse under cold running water.
This will remove any excess starch on the noodles
and prevent them from sticking together too much.
Return the pan to a medium heat
and add another teaspoon of canola oil.
Then we'll get the shallot, garlic, and ginger into the pan.
You may have a little crust from the steak stuck to your pan
and that's okay.
There's a ton of flavor left over in that crust,
so just try and scrape it up as you saute those aromatics.
Once the shallots have started to soften,
add the broccoli slaw mix.
This blend is great, because it's a pre-shredded mixture
of broccoli, red cabbage, and carrot,
all of which pack a ton of nutrients.
These need to saute for just a few minutes
to allow the veggies to soften as well.
Add the brown rice noodles to the pan,
and toss with the rest of the veggies.
Those veggies pack so many vitamins,
and the brown rice noodles have extra nutrients
from still having the germ and the bran on
from the rice hull.
Finally, we'll add the Thai peanut sauce.
I specifically like to use the San-J brand of sauce,
because of its nicely balanced flavor,
and it's got the perfect consistency.
If all you can find is a thicker sauce,
you can thin it out with a little bit of lime juice.
Just toss everything around
and nicely coat with the peanut sauce.
This is all so fresh
with just a little spice and acidity from that sauce.
Now that the steak has had plenty of time to rest,
thinly slice it against the grain.
Thin slices will make it easier to eat with the noodles.
Flat iron is such a tender steak,
and when you're using certified Angus beef,
you know it will be tender and delicious every time,
because if it's not certified, it's not the best.
To plate, just pile up
a heap of the rice noodle and veggie mix
and top with some of those slices of flat iron.
Flat iron is a perfect steak for this recipe,
because it's tender,
and the long, thin slices work perfect in a noodle dish.
I can't wait to dig in.
Noodle bowls are so comforting,
and this is a quick and easy way
to make a well-rounded meal with tons of flavor.
(upbeat music)
This is great.
The peanut sauce is creamy and tangy,
you get a little crunch from that slaw,
and that flat iron is nicely seasoned with the coriander,
and it's so tender.
You wouldn't believe that something that tastes this good
can also be so healthy.
Remember to like and subscribe,
and we'll see you next time in the Test Kitchen.
(upbeat music)