Grilled Thai Spicy Beef with Cold Sesame Noodle

This is a great recipe that is catered to people who are looking to make Thai style meal that is gluten-free.  Due to my wife’s health condition she is restricted to this type of diet and decided to make this beef noodle dish and it came out exceptionally well considering it was our first time making this.  We hope you enjoy it as much as we did.  Gluten-free may appear restrictive but there are ways around the restrictions with substitute ingredients.

Ingredients:

Grilled Thai Spicy Beef

1 lb. Thinly sliced rib eye beef

3 tbsp Coconut Secret coconut aminos or gluten-free soy sauce

2 tbsp Thai Kitchen Fish sauce

2 tsp Sambal oelek

1 tbsp Sesame oil

1 tbsp Blue agave or 2 tbsp organic cane sugar

1/2 lime (for juice)

Himalayan salt (as desired)

Ground black pepper (as desired)

Cold Sesame Noodle

1/2 tsp Sesame oil

3 tbsp Tahini

1/2 cup Water

1/2 tbsp Brown rice vinegar

2 tbsp Coconut aminos or gluten-free soy sauce

1 tsp Blue agave or 2 tsp organic cane sugar

1/2 tsp Sea salt

Toasted sesame seeds (as desired)

2 Green scallions (cut into 1 inch)

1 Carrot (cut in match sticks)

1 Clove garlic (minced)

1/2 package (7 oz) of  Tinkyada brown rice Fettuccini

Directions:

1. Marinate the thin sliced rib eye with coconut aminos, fish sauce, sambal oelek, sesame oil, blue agave, salt, pepper and lime.  Let the beef marinate the in the refrigerator for a good 2 to 3 hours.

2.  Boil half a package of Tinkyada brown rice fettuccini pasta for about 10 to 12 minutes or al dente. Drain pasta and rinse off all the starch from the pasta with cold water. Then set aside for later.

3. Shred carrots, cut green scallions in 1 inch and mince 1 clove of garlic.

4.  Preheat wok or pan with grape seed oil and saute garlic with the carrots and scallions until the carrots are softer (approximately 5 minutes). Set aside when done for later.

5. Now its time to make the cold sesame noodle sauce by combining sesame oil, tahini, water, brown rice vinegar, coconut aminos, blue agave and sea salt into a bowl and then microwave it for 1 minute (to help mix the tahini into a paste).

6.  Combine the cold cooked noodles with the cooked vegetables and cold sesame noodle sauce.  Stir thoroughly until the sauce is mixed well with the noodles and set aside for serving later (This is suppose to be a cold noodle dish so you should refrigerate before serve).

7. Take the marinated beef and grill,  flip until beef is browned.  Repeat process until you finish your batch of marinated beef.

8.  Serve beef on a bed of cold sesame noodle with some toasted sesame sprinkled on top. If you like some extra spice, add some sriracha hot sauce and you’ll be in for a real treat.  Enjoy!

Grilled Thai Spicy Beef with Cold Sesame Noodle

Yield: 2 Servings

Ingredients:

Grilled Thai Spicy Beef

1 lb. Thinly sliced rib eye beef

3 tbsp Coconut Secret coconut aminos or gluten-free soy sauce

2 tbsp Thai Kitchen Fish sauce

2 tsp Sambal oelek

1 tbsp Sesame oil

1 tbsp Blue agave or 2 tbsp organic cane sugar

1/2 lime (for juice)

Himalayan salt (as desired)

Ground black pepper (as desired)

Cold Sesame Noodle

1/2 tsp Sesame oil

3 tbsp Tahini

1/2 cup Water

1/2 tbsp Brown rice vinegar

2 tbsp Coconut aminos or gluten-free soy sauce

1 tsp Blue agave or 2 tsp organic cane sugar

1/2 tsp Sea salt

Toasted sesame seeds (as desired)

2 Green scallions (cut into 1 inch)

1 Carrot (cut in match sticks)

1 Clove garlic (minced)

1/2 package (7 oz) of Tinkyada brown rice Fettuccini

Directions:

1. Marinate the thin sliced rib eye with coconut aminos, fish sauce, sambal oelek, sesame oil, blue agave, salt, pepper and lime. Let the beef marinate the in the refrigerator for a good 2 to 3 hours.

2. Boil half a package of Tinkyada brown rice fettuccini pasta for about 10 to 12 minutes or al dente. Drain pasta and rinse off all the starch from the pasta with cold water. Then set aside for later.

3. Shred carrots, cut green scallions in 1 inch and mince 1 clove of garlic.

4. Preheat wok or pan with grape seed oil and saute garlic with the carrots and scallions until the carrots are softer (approximately 5 minutes). Set aside when done for later.

5. Now its time to make the cold sesame noodle sauce by combining sesame oil, tahini, water, brown rice vinegar, coconut aminos, blue agave and sea salt into a bowl and then microwave it for 1 minute (to help mix the tahini into a paste).

6. Combine the cold cooked noodles with the cooked vegetables and cold sesame noodle sauce. Stir thoroughly until the sauce is mixed well with the noodles and set aside for serving later (This is suppose to be a cold noodle dish so you should refrigerate before serve).

7. Take the marinated beef and grill, flip until beef is browned. Repeat process until you finish your batch of marinated beef.

8. Serve beef on a bed of cold sesame noodle with some toasted sesame sprinkled on top. If you like some extra spice, add some sriracha hot sauce and you'll be in for a real treat. Enjoy!