The Menu
East West Flank Steak Wraps
Yum Woon Sen (Thai Noodles Salad with Shrimp)
Coconut Jasmine Rice Pudding
The Recipes
East West Flank Steak Wraps
serves 4
Here's one way to give traditional meals a fun twist - wrap them up! Our tasty East West Flank Steak Wraps combine delicious grilled Flank steak, marinated in a simple Asian-inspired dressing, with sweet and tangy coleslaw, tossed with chopped peanuts for a little extra crunchiness. To make the meal extra-special for Mom, kids can help prepare the three-ingredient dressing and toss the coleslaw mix.
http://www.beefit swhatsfordinner.com/recipe.aspx?id=684
1 beef flank steak (1 to 1-1/2 pounds)
2 cups packaged coleslaw mix
1/2 cup chopped green onions
1/8 teaspoon salt
Dash pepper
4 flour tortillas (8 to 10-inch diameter)
Salt and pepper
1/3 cup coarsely chopped honey roasted peanuts
Green onion flower and chopped honey roasted peanuts (optional)
Dressing:
1 cup rice vinegar
2 tablespoons dark sesame oil
1 tablespoon honey
Combine dressing ingredients in large bowl; whisk until blended. Place beef steak and 3/4 of dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in 6 hours or as long as overnight.
Meanwhile, add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
Season steak with salt and pepper, as desired; carve diagonally into thin slices.
Arrange equal amounts of beef and coleslaw mixture across center of each tortilla. Sprinkle evenly with 1/3 cup chopped peanuts. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and additional peanuts, if desired.
Per serving:
452 calories; 19 g fat (4 g saturated fat; 6 g monounsaturated fat); 42 mg cholesterol; 424 mg sodium; 41 g carbohydrate; 1.8 g fiber; 31 g protein.
Yum Woon Sen
(Thai Noodles Salad with Shrimp)
serves 4
While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing. First of all, I can have as many shrimp as I want in the noodle salad; secondly, I love chilling the salad before serving. On warm summer days when the temperature is baking hot, try this yum woon sen recipe. I am sure you will love the refreshing good taste of this classic Thai salad. You can even make a big batch and serve as a side for your next BBQ party.
ht tp://rasamalaysia.com/yum-woon-sen-thai-noodles-salad-with-shrimp/2/
8 oz pre-soaked mung bean noodles (glass noodles, cellophane noodles)
16 - 24 medium-sized shrimp, shelled and deveined
6 shallots, thinly sliced
1 small tomato, diced
2 tablespoon coarsely chopped cilantro leaves
2 tablespoon coarsely chopped mint leaves
4 tablespoons roasted cashew nuts (or roasted peanuts), pounded
Dressing Ingredients:
2 garlic cloves, fineley minced
3 tablespoons fish sauce
4 tablespoons sugar
4 tablespoons warm water
2 tablespoon2 lime juice, or to taste
1 tablespoon chili garlic paste
Dry mung bean noodles are very light. Soak the dry mung beans noodles with warm water for about 10 minutes (until soft). Discard the water, drain dry and set aside (use 8 oz of them for this recipe). Boil some water and add in the noodles and cook according to the package instruction (a couple of minutes or until the noodles are just cooked through but not mushy). Remove the noodles and drain. Using the same water, boil the shrimp until they are completely cooked. Remove and set aside.
Mix all the ingredients in the Dressing well (make sure the sugar is completely dissolved), set aside.
In a salad bowl, mix the mung bean noodles, shrimp, shallots, tomato, cilantro, mint with the Dressing. Toss to blend well. Add the roasted cashew nuts, stir to combine well. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.
Coconut Jasmine Rice Pudding
serves 8
Jasmine Rice is one of the five aromatic rices in the world. Its subtle flavor goes perfectly with A Taste of Thai Coconut Milk and makes a fabulous rice pudding.
http://atasteoft hai.com/index.php?page=recipe&id=269
4 eggs
1 cup sugar
2-13.5 oz cans Coconut Milk
3 cups cooked Jasmine Rice*
1 cup milk (no less than 2%)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
Cinnamon sugar for topping
* One cup uncooked Jasmine Rice makes three cups cooked rice.
Preheat oven to 325°F. Lightly butter a 9" x 13" pan.
In a mixing bowl, beat eggs and sugar well.
Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg. Mix thoroughly.
Make a ‘water bath’ by placing the baking dish into a large pan that has an inch of hot water in it.
Pour the pudding mixture into the baking dish. Stir well so rice is evenly distributed in dish.
Bake for 20 minutes. Stir pudding to mix rice again. Sprinkle with cinnamon sugar and bake for 40 more minutes or until pudding is set (firm to the touch).
East West Flank Steak Wraps
Yum Woon Sen (Thai Noodles Salad with Shrimp)
Coconut Jasmine Rice Pudding
The Recipes
East West Flank Steak Wraps
serves 4
Here's one way to give traditional meals a fun twist - wrap them up! Our tasty East West Flank Steak Wraps combine delicious grilled Flank steak, marinated in a simple Asian-inspired dressing, with sweet and tangy coleslaw, tossed with chopped peanuts for a little extra crunchiness. To make the meal extra-special for Mom, kids can help prepare the three-ingredient dressing and toss the coleslaw mix.
http://www.beefit swhatsfordinner.com/recipe.aspx?id=684
1 beef flank steak (1 to 1-1/2 pounds)
2 cups packaged coleslaw mix
1/2 cup chopped green onions
1/8 teaspoon salt
Dash pepper
4 flour tortillas (8 to 10-inch diameter)
Salt and pepper
1/3 cup coarsely chopped honey roasted peanuts
Green onion flower and chopped honey roasted peanuts (optional)
Dressing:
1 cup rice vinegar
2 tablespoons dark sesame oil
1 tablespoon honey
Combine dressing ingredients in large bowl; whisk until blended. Place beef steak and 3/4 of dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in 6 hours or as long as overnight.
Meanwhile, add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
Season steak with salt and pepper, as desired; carve diagonally into thin slices.
Arrange equal amounts of beef and coleslaw mixture across center of each tortilla. Sprinkle evenly with 1/3 cup chopped peanuts. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and additional peanuts, if desired.
Per serving:
452 calories; 19 g fat (4 g saturated fat; 6 g monounsaturated fat); 42 mg cholesterol; 424 mg sodium; 41 g carbohydrate; 1.8 g fiber; 31 g protein.
Yum Woon Sen
(Thai Noodles Salad with Shrimp)
serves 4
While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing. First of all, I can have as many shrimp as I want in the noodle salad; secondly, I love chilling the salad before serving. On warm summer days when the temperature is baking hot, try this yum woon sen recipe. I am sure you will love the refreshing good taste of this classic Thai salad. You can even make a big batch and serve as a side for your next BBQ party.
ht tp://rasamalaysia.com/yum-woon-sen-thai-noodles-salad-with-shrimp/2/
8 oz pre-soaked mung bean noodles (glass noodles, cellophane noodles)
16 - 24 medium-sized shrimp, shelled and deveined
6 shallots, thinly sliced
1 small tomato, diced
2 tablespoon coarsely chopped cilantro leaves
2 tablespoon coarsely chopped mint leaves
4 tablespoons roasted cashew nuts (or roasted peanuts), pounded
Dressing Ingredients:
2 garlic cloves, fineley minced
3 tablespoons fish sauce
4 tablespoons sugar
4 tablespoons warm water
2 tablespoon2 lime juice, or to taste
1 tablespoon chili garlic paste
Dry mung bean noodles are very light. Soak the dry mung beans noodles with warm water for about 10 minutes (until soft). Discard the water, drain dry and set aside (use 8 oz of them for this recipe). Boil some water and add in the noodles and cook according to the package instruction (a couple of minutes or until the noodles are just cooked through but not mushy). Remove the noodles and drain. Using the same water, boil the shrimp until they are completely cooked. Remove and set aside.
Mix all the ingredients in the Dressing well (make sure the sugar is completely dissolved), set aside.
In a salad bowl, mix the mung bean noodles, shrimp, shallots, tomato, cilantro, mint with the Dressing. Toss to blend well. Add the roasted cashew nuts, stir to combine well. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.
Coconut Jasmine Rice Pudding
serves 8
Jasmine Rice is one of the five aromatic rices in the world. Its subtle flavor goes perfectly with A Taste of Thai Coconut Milk and makes a fabulous rice pudding.
http://atasteoft hai.com/index.php?page=recipe&id=269
4 eggs
1 cup sugar
2-13.5 oz cans Coconut Milk
3 cups cooked Jasmine Rice*
1 cup milk (no less than 2%)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
Cinnamon sugar for topping
* One cup uncooked Jasmine Rice makes three cups cooked rice.
Preheat oven to 325°F. Lightly butter a 9" x 13" pan.
In a mixing bowl, beat eggs and sugar well.
Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg. Mix thoroughly.
Make a ‘water bath’ by placing the baking dish into a large pan that has an inch of hot water in it.
Pour the pudding mixture into the baking dish. Stir well so rice is evenly distributed in dish.
Bake for 20 minutes. Stir pudding to mix rice again. Sprinkle with cinnamon sugar and bake for 40 more minutes or until pudding is set (firm to the touch).
