THAI ROASTED BEEF NOODLE BOWL

Thai Roasted Beef Noodle Bowl image

This is my take on a classic Thai noodle bowl. I have reduced some of the more caloric elements and added more vegetables for my taste. I have included steps to pre-cooking the beef so that it gets a very flavorful stock and tender meat. If this step will take too long for you, you can use a marinated beef instead.

Provided by David Hawkins

Categories Meat

Time 2h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs tri-tip steak
1 tablespoon grapeseed oil
16 ounces beef broth
249 g rice noodles
3 small cucumbers
1/2 lb mung beans
4 ounces carrots
4 green onions
4 garlic cloves
2 limes
1 jalapeno
2 tablespoons soy sauce
1/2 ounce cilantro
1/2 ounce basil
1 tablespoon coriander
1 pinch ground ginger
1 teaspoon szechuan peppercorns

Steps:

Seperate the green sections from the white sections of the green onions (scallions).
Prepare the aromatics by dicing the scallion whites, and finely slice garlic cloves, and grind the peppercorns in a pestle.
Slice the green onion ends into rings and reserve for final garnish.
Salt and pepper the beef all around.
Preheat grill with 2 burners on direct heat, one burner no fire. Heat the Dutch oven over one of the active high heat burners and put oil in until it is shimmering.
Place the beef over the second direct heat burner or sear module and sear on all sides while dutch oven is heating up.
Add and saute the peppercorns, scallion whites, and garlic in oil for about 1 minute, and then move the dutch oven to the non direct heat area of the grill.
Add the beef to the Dutch Oven with about 1 inch of beef stock in the bottom of the pot. Let grill temperature reduce down to about 275 or 300 degrees by bringing grill burners down to about medium or medium high.
Add beef broth to the dutch oven, along with the coriander, and soy sauce. Bring to a boil, then simmer for 2 hours. Add water or beef broth 1 cup at a time about every 15 minutes to ensure you still have about 16 oz of stock when simmering is complete.
When simmer time is about 20 minutes from complete, julienne the carrots, cucumber, and slice the jalapeno into rings, quarter the limes.
Roughly chop the cilantro and basil.
In the last 10 minutes of cooking, remove the beef and let it stand on a glass dish for 10 minutes.
Slice beef into 1/4 inch thick slices and add back to the dutch oven, along with any juices that came out of the meat onto your cutting board.
Prepare the rice noodles according to the package directions. Typically this is done by adding the noodles to hot water and let soak for about 3 minutes.
Add the 2 oz servings of noodles to each bowl.
Arrange all the vegetables in the bowl keeping each vegetable type separate for the typical Thai presentation style, laying on top of the noodles.
Add a few slices of the beef to each bowl.
Using a ladle, pour stock over the entire mixture in each bowl, just so that all the noodles are covered, and about half the depth of the vegetables laying on top.
Top with the remaining green onions, and garnish with the limes.
Serve while the broth is still steaming and enjoy!