Chinese-Style Peanut Noodles with Seared Beef
Snow peas or sugar snaps can replace the bell pepper in this recipe. Start with 8 oz., cut them lengthwise into thin strips and cook along with the pasta during the last 3 minutes. You can also make this dish with chicken. Either way, it is a great one to bring to a potluck to ensure there is a gluten-free dish for you to eat.
- 3/4 lb. boneless beef top sirloin, trimmed, halved lengthwise
and partially frozen
- 5 Tbs. gluten-free tamari
- 1 3/4 tsp. sugar
- 4 green onions, minced
- 1 1/2 tsp. plus 2 Tbs. Asian sesame oil
- Freshly ground black pepper, to taste
- 1/3 cup creamy old fashioned-style peanut butter
- 2 Tbs. minced fresh ginger
- 2 Tbs. balsamic vinegar
- 1/2 tsp. red pepper flakes
- 1/4 cup hot water
- Kosher salt, to taste
- 10 oz. gluten-free spaghetti, such as Schar
- 1 large red bell pepper, halved lengthwise and seeded, then
halved crosswise and cut into very thin slices
- 1 Tbs. vegetable oil
- 1/4 cup chopped fresh cilantro
Cut the beef across the grain into 1/4-inch slices. In a bowl, combine 2 Tbs. of the tamari and 3/4 tsp. of the sugar and stir to dissolve. Mix in half of the green onions, 1 1/2 tsp. of the sesame oil and a generous amount of black pepper. Add the beef and stir to coat. Set aside.
In a food processor, combine the peanut butter, ginger, vinegar, red pepper flakes, the remaining 3 Tbs. tamari, the remaining green onions, 1 Tbs. of the sesame oil and the remaining 1 tsp. sugar. Add the hot water and process until well blended to make a sauce.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain, rinse briefly with cold water and drain well. Place in a warmed bowl. Add the remaining 1 Tbs. sesame oil and stir to coat. Stir in the bell pepper and sauce to taste. Stir to coat the noodles, then season with salt and black pepper.
In a large, heavy fry pan over high heat, warm the vegetable oil. Working in batches, sear the beef in a single layer, about 20 seconds per side. Transfer to a cutting board and cut each piece in half lengthwise. Divide the noodles among 4 bowls, top with the beef and sprinkle with the cilantro. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).