Tuesday, June 11, 2013

Asian Style Rib eye & Noodle salad


I love Donna Hay magazine, I am 100% fan of her recipes and aesthetics, the style she use is so neat and beautiful, the magazine has photos of their dishes are just amazing to me. I fall in love more and more of her style with each new edition of her magazine, this Australian chef has really captured my attention and she´s a real inspiration when it comes to food styling. While trying to capture a bit of that style that is so clean and bright, It inspired me to create this dish, It is fresh, simple, full of flavor and quick to do. The noodles, lettuce, cucumber and meat, combine different textures, which together with seasonings create a feast in your mouth, Just saying it makes me hungry and I just ate... It's  a really delicious dish and ideal for this time of year because it is refreshing and not heavy.

The rib eye is a beef cut, that is taken from the ribs of the cow, is a very juicy cut, but somewhat expensive, if you can not get it, you can replace it with another tender cut or chicken fillets.


Asian Style Rib eye & Noodle salad

2 rib eye steaks 2 fingers wide. 100 grs of rice noodles. 1 lbutter lettuce. 2 tablespoons of soy sause. 1 tablespoon of oyster sauce. 1 tablespoon of fresh ginger. 3 tablespoons of rice vinagar. 2 tablespoons of sesame oil. 1 easpoon of sugar. 2 lemons chopped. Pepper to taste. 1 clove of garlic. 1 cucumber. Coriander to taste.
Serves 4 people. Preparation time 30 min

To make the salad, you will need to start  marinating your rib eye steaks. Arrange the steaks on a platter and top with soy sauce, oyster sauce, pepper to taste, minced garlic, ginger, a tablespoon of sesame oil and a teaspoon of rice vinegar, massage a little the steaks to help them to absorb the marinade, let it stand for 20 minutes tops.

While the steaks are marinated, heat 1 liter of water until boiling, place the rice noodles in a deep bowl and pour hot water over them, leave them there until they are soft and tender, when you can easily chop the noodle with your fingers, they are ready. Drain the hot water and add water at room temperature, leave them there until you need them. Chop lettuce in bites size pieces, slice the cucumber and chop some cilantro, Reserve.

On a grill or hot skillet, cook the rib eye steaks at taste, I cook them medium term so that they are well juicy. Let it stand about 5 minutes before cutting, this will make the meat juices go back to the center.

When your steaks are ready, slice it, and setit aside in the pan with all those delicious juices. Now in a bowl combine the noodles (drained), lettuce, cucumber and cilantro. Meanwhile, make a vinaigrette with two tablespoons of rice vinegar, a tablespoon of sesame oil and sugar, pour the vinaigrette on the salad, mix well and as Jamie Oliver would do, mix the meat and salad to combine the flavors. Before eating, add a squeeze of lemon juice and enjoy this explosion of flavors, is a very refreshing salad, super light and delicious.

Try this recipe, you can substitute the rib eye for chicken or other cut of meat, go ahead and try to prepare this dish at home, you'll really love it, you know you can follow my adventures in the kitchen through my FacebookTwitterPinterest and Instagram  if you do this or any other of my recipes, take a picture and share it with me through the # chokolatpimienta on twitter and instagram.

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