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Ingredientes
- 1/4 lb Bean-thread noodles, (also known as cellophane noodles)
- 4 x Garlic cloves, chopped
- 1/3 c. Soy sauce
- 2 Tbsp. Sugar
- 1 Tbsp. Asian sesame oil
- 1 tsp Dry warm red pepper flakes
- 1/2 c. Plus 1 tsp. rice vinegar, (not seasoned)
- 1 lb Filet mignon, cut into 1/4-inch-thick julienne strips
- 2 can Beef broth, (14 1/2-ounce)
- 1/4 c. Water
- 1 x Asian pear, cut into julienne strips
- 2 x Scallions, (green parts only), thinly sliced
Direcciones
- Soak noodles in a bowl of cool water till pliable, about 15 min, and drain. Cut into 2-inch lengths.
- While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 c. vinegar. Add in beef and marinate at room temperature, stirring occasionally, 15 min.
- Bring broth and water to a boil. Add in beef and marinade and cook 2 min. Stir in noodles and cook till just tender, about 2 min.
- Toss pear and scallions with remaining tsp. vinegar. Spoon noodles and broth into bowls and top with pear and scallions.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1924g | |
| Calories 1591 | |
| Calories from Fat 879 | 55% |
| Total Fat 97.79g | 122% |
| Saturated Fat 35.86g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 296mg | 99% |
| Sodium 7868mg | 328% |
| Potassium 2535mg | 72% |
| Total Carbs 65.59g | 17% |
| Dietary Fiber 10.7g | 36% |
| Sugars 45.67g | 30% |
| Protein 105.78g | 169% |
