Best East Meets West Thai Caramel Beef Noodle Bowl Recipes

EAST MEETS WEST: SMOKED BEEF SHORT RIB NOODLE BOWL

East meets West: Smoked Beef Short Rib Noodle Bowl image

This recipe started out as an Asian noodle bowl. About the same time, I started smoking some beef short ribs. As the ribs were smoking, I wondered what it would be like if they were combined them together. I had to change a few things, but finally came up with this. Hey, what could go wrong :-) I then drizzled on some of my...

Provided by Andy Anderson !

Categories Beef

Time 30m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
1/2 lb beef short-rib meat, smoked and shredded or cubed
1 Tbsp sweet butter, unsalted
1 Tbsp toasted sesame oil
2 clove garlic, minced
2 tsp tamari, or liquid aminos
1/2 tsp ground ginger
1 - 2 pinch ground turmeric
salt, kosher variety, to taste
white pepper, freshly ground, to taste
4 c coleslaw mix, your favorite
2 oz rice noodles (dry weight)
OPTIONAL ITEMS
fried wonton strips, for crunch
additional tamari, at the table
red pepper flakes, at the table
green onions, thinly sliced, for garnish
broccoli and/or peas

Steps:

1. PREP/PREPARE
2. Smoked beef ribs take about 8 - 10 hours to get yummy. If you are not a smoker, no worries. You can cook them faster in the oven, or you could buy some smoked short ribs. We have BBQ smoke-pit restaurants all over town, and some of them are lip-smackin' good.
3. You will need a good size heavy-bottom skillet that is large enough to handle all of the ingredients.
4. I am using beef as the protein for this recipe; however, the possibilities are almost endless: • No protein at all • Shrimp • Fish • Pork • Chicken • Whatever
5. You could, of course, shred your own cabbage and carrots. If you choose that route, the ratio should be something like 3 cups cabbage and 1 cup carrots.
6. Gather your ingredients (mise en place).
7. Shred the beef short ribs, or leave it in bite-size chunks
8. Add the butter and sesame oil to a good-sized skillet over medium heat.
9. When the foaming subsides, toss in the cabbage and carrots, and stir until the veggies are tender, about 4 - 5 minutes.
10. Chef's Note: If you are adding other veggies (broccoli, peas, etc.) add them now.
11. Throw in the garlic, tamari (or liquid aminos), ginger, turmeric, and a pinch or two of salt and pepper, then stir for about a minute.
12. Chef's Note: While all of this is happening, you should be cooking your noodles. My package directions gave me two options: Soaking in hot (boiling) water for 25 - 30 minutes or putting them on the stovetop in a pot of boiling water, for 4 - 6 minutes. I choose the soaking method; although it is longer, I did not have to mess with tending to the noodles in a pot of boiling water, while working on the other bits of the recipe. The goal is to have the noodles ready about the same time as the skillet veggies and beef are finishing up.
13. Turn the heat down to low, low, then add the beef, and noodles. Stir to combine, and heat up with the veggies, about 3 - 4 minutes.
14. PLATE/PRESENT
15. Place into bowls and serve. Enjoy.
16. Keep the faith, and keep cooking.

EAST MEETS WEST THAI CARAMEL BEEF NOODLE BOWL

East Meets West Thai Caramel Beef Noodle Bowl image

I call this my East meets West fusion sauce because it has American and Asian flavors fused together with an butter technique that leaves the sauce glossy and shiny. This has serious flavors and textures. It's sweet, salty, sour, & savory. I could eat it everyday.

Provided by barbara lentz

Categories Beef

Time 30m

Number Of Ingredients 21

Ingredients

EAST MEETS WEST SAUCE
1 c brown sugar
1/4 c each fish sauce, oyster sauce, ketchup, white vinegar
2 Tbsp worcestershire sauce
1 tsp black pepper
3 clove garlic minced
4 Tbsp cold butter cut into chunks
FOR THE DISH
1 lb boneless rib eye steak
2 large egg whites
2 Tbsp cornstarch
1 tsp salt
1/4 c veg oil
2 shallots thinly sliced
1 bulb baby bok choy separated
2 c bean sprouts
1/2 c each thai basil & cilantro
1/4 c thinly sliced scallion dark green parts only
1/4 c crushed peanuts
8 oz rice noodles
lime wedges for serving

Steps:

1. For the steak Mix the egg whites, cornstarch and salt together. Cut the steak across the grain into 1 inch sliced. Place in the egg white mixture use your hand and cover the steak well. Set aside.
2. Cook the noodles according to package directions and drain.
3. Mix all the ingredients for the sauce except the butter. Add to saucepan and bring to a boil. Reduce to a simmer to let it reduce and become syrupy coating the back of the spoon. Whisk the butter in one pat at a time until each one melts. Simmer about 5 more minutes.
4. In a skillet add the oil. Get the oil hot and add the steak strips cooking about 1 minute one each side. Remove from the pan and set aside.
5. Add the shallots to the oil. Cook 1 minute. Add the bok choy and cook 1 minute. Add the bean sprouts. Add the steak back to the pan. Pour the sauce over the steak and veggies. Cook 1 minute. Stir in the Thai basil. Serve over the noodles garnished with the cilantro chives and peanuts Squeeze a lime wedge over top.