Austin American-Statesman - - THE PLAN­NER -

The mix­ture won’t look like much mari­nade, but it’s strongly fla­vored and can sea­son the beef (or tofu or chicken) quickly.

In medium bowl, com­bine 1 ta­ble­spoon fish sauce, 1 ta­ble­spoon ginger, 2 tea­spoons brown su­gar, salt and pep­per. Coat the meat in the mari­nade and let rest in the bowl for 15 min­utes, or put in a plas­tic zip-top bag in the fridge for up to 2 hours.

In a large pot of boil­ing wa­ter, add rice noo­dles and turn off heat. Stir and soak un­til ten­der, about 4 min­utes. Drain and rinse un­der cold wa­ter.

In a heavy-bot­tom pan over high heat, heat peanut oil. Add the meat and brown both sides, about 6 min­utes. Let rest on a plate for 5 min­utes, then thinly slice against the grain. Whisk the re­main­ing fish sauce, brown su­gar and ginger with the lime juice, wa­ter and chili-gar­lic sauce.

The key to this ginger beef with rice noo­dles and cilantro from Milk Street Kitchen is thinly slic­ing the beef, which is eas­ier to do if it is par­tially frozen.

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