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BBQ Beef Bowl with Brown Rice Noodles

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  • Level: Intermediate
  • Total: 4 hr 10 min (includes marinating and cooling time)
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

1 skirt steak

Sunny's Pear and Ginger Marinade, recipe follows

One 8-ounce box brown rice noodles 

Quick Pickled Asian Slaw, recipe follows

Miso Carrot Ginger Dressing, recipe follows

Chopped scallions, for garnish 

Black and white sesame seeds, for garnish 

Sunny's Pear and Ginger Marinade:

1 cup pear juice (should be opaque and pulpy, not clear)

1/2 cup soy sauce 

1/4 cup honey 

1 tablespoon freshly grated ginger 

1 teaspoon sesame oil 

4 cloves garlic, grated on a rasp 

Freshly ground black pepper 

Quick Pickled Asian Slaw:

1/2 small head green cabbage, thinly sliced

1/2 English cucumber, thinly sliced into half-moons 

2 large carrots, cut into thin strips (see Cook's Note)

1/2 cup rice wine vinegar 

1/2 cup white vinegar 

2 tablespoons sugar 

1 teaspoon salt 

Miso Carrot Ginger Dressing:

2 medium carrots, chopped

1-inch piece ginger, chopped 

1/4 cup rice vinegar 

2 tablespoons white miso paste 

2 tablespoons vegetable oil or avocado oil 

2 teaspoons honey 

2 teaspoons toasted sesame oil 

Directions

  1. Marinade the skirt steak in the Pear and Ginger Marinade at room temperature for 2 hours. Remove the steak from the marinade and discard the marinade.
  2. Heat a grill or grill pan to hot. Grill the skirt steak for 3 to 5 minutes on each side or until desired doneness. Remove from the heat and let rest.
  3. Cook the brown rice noodles according to the package directions. Plate the noodles in a large serving bowl or smaller individual bowls.
  4. Slice the steak into thin strips and place on top of the noodles. Top with the Quick Pickled Asian Slaw, then drizzle with Miso Carrot Ginger Dressing. Garnish with scallions and sesame seeds. Serve.

Sunny's Pear and Ginger Marinade:

  1. Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.

Quick Pickled Asian Slaw:

  1. Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
  2. Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.

Miso Carrot Ginger Dressing:

  1. Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

Cook’s Note

Use as a quick marinade with beef, chicken or pork for up to 2 hours at room temperature. For extra flavor, reserve 1/4 cup before using as a marinade to baste with while grilling. Reduce this marinade over medium heat and toss with veggies or edamame, or use as a dipping sauce for potstickers and gyoza. Use a vegetable peeler to cut the carrot into thin strips if needed.