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6 x ca. 30 g | Capellini; or other thin |
| Spaghetti |
3 Esslöffel | white wine vinegar |
1 1/2 Esslöffel | soy sauce |
2 | cloves garlic minced |
4 Teelöffel | sugar |
1/4 Teelöffel | Dried hot red pepper flakes |
1/4 Teelöffel | salt |
1/8 Teelöffel | anchovy paste |
1/4 Tasse | Packed fresh mint leaves; shredded, or 1 |
| Teaspoon dried, |
| Crumbled, plus 2 |
| Mint sprigs for |
| Garnish |
| Two; (3/4-inch-thick) |
| Boneless shell |
| Steaks (about 1 |
| Pound) |
3/4 Tasse | Fresh bean sprouts; rinsed and drained |
1/2 | Red bell pepper; cut into julienne |
| Strips |
In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the xcapellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
Serves 2.
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