|2 servings||calories per servings 530||protein serving 28 g||carbs per serving 52 g||total fat per serving 24 g|
Ginger has a sharp, spicy flavor that stands up to hearty grass-fed beef. Crisp lettuce cups act as a handheld vehicle for the delicious combo. Tamari and sesame oil lace mellow Asian-inspired flavors throughout a simple salad of noodles, radish and cilantro, which is just as tasty served with the beef inside the lettuce wraps as it is on its own to the side.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||4 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Finely chop green onion, keeping white and green parts separate.
• Peel and mince ginger.
• Peel and mince garlic.
• Pick and chop cilantro leaves.
• Thinly slice radish. Cut crosswise into thin matchsticks.
• Separate lettuce leaves; and select the 6 best cup-shaped leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 4-5 minutes.
• Drain pasta.
• Return pasta to pan, and toss with 1 teaspoon sesame oil. Cover to keep warm.
While pasta cooks:
• In a bowl, combine remaining 2 teaspoons sesame oil, wine, tamari, sugar and 1/4 teaspoon kosher salt.
• Mix in beef.
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add onion whites, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn beef. Cook, stirring, until browned all over, 2-3 minutes.
Remove pan from heat. Stir in half of cilantro.
To noodles, add radish, onion greens and remaining cilantro. Toss well to combine. Taste and adjust seasoning as desired with kosher salt.
• To serve, arrange lettuce leaves on 2 plates. Spoon ginger beef into each lettuce cup.
• Divide noodles between each plate, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...