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

Previous Next

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.