Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, rice vermicelli with beef and coleslaw. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Rice Vermicelli with Beef and Coleslaw is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Rice Vermicelli with Beef and Coleslaw is something which I’ve loved my entire life.
Great recipe for Rice Vermicelli with Beef and Coleslaw. Because I loved it so much, I recreated my own version and I often make it as my children love this dish. Spring Onion, Toasted Sesame Seeds AND/OR Fried Shallots *optional. Cook the rice vermicelli in boiling water according to packet instructions or until soft then drain.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rice vermicelli with beef and coleslaw using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Rice Vermicelli with Beef and Coleslaw:
- Make ready <Noodles>
- Take Rice Vermicelli 4 servings
- Make ready Note: Thicker type of rice noodles are also fine
- Make ready Spring Onion, Toasted Sesame Seeds AND/OR Fried Shallots *optional
- Prepare <Coleslaw>
- Prepare 1/6-1/4 Cabbage *about 200g
- Prepare 1 Carrot *about 100g
- Get 1/2 teaspoon Salt
- Take 2 tablespoons Rice Vinegar
- Take 1 tablespoon Sugar
- Prepare <Beef>
- Prepare 500 g Beef Steaks *thinly sliced
- Prepare 1 tablespoon Canola Oil
- Take 1 clove Garlic *grated
- Prepare 1 tablespoon Sugar
- Make ready 1 tablespoon Mirin
- Take 2 tablespoons Soy Sauce
- Prepare 1 tablespoon Toasted Sesame Seeds *ground
- Prepare 2 teaspoons Toban Djan (Chili Bean Sauce) *optional
Mix well and stir fry for a couple of minutes until warmed through. Taste and adjust seasoning if necessary, adding more soy sauce, red chili flakes, sugar or salt to taste. Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.
Instructions to make Rice Vermicelli with Beef and Coleslaw:
- Make Coleslaw first. Thinly slice Cabbage. Peel and slice Carrot into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
- Mix Vinegar, Sugar and Salt, add vegetables and mix well. Set aside to let it well seasoned.
- Cook Beef. First make the sauce by mixing Garlic, Sugar, Mirin, Soy Sauce, Sesame Seeds and Toban Djan in a small bowl.
- Heat Oil in a frying pan over a medium to high heat and cook Beef. Add the sauce and cook until the sauce thickens.
- Cook Rice Vermicelli as instructed and chill in cold water, then drain well.
- Place well drained cold Rice Vermicelli on a plate, arrange well seasoned Coleslaw and Beef on top, sprinkle some chopped Spring Onion, Toasted Sesame Seeds and/or Fried Shallots over and enjoy.
Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple. Rice vermicelli is widely known in Asia by cognates of Hokkien. Pour boiling water over vermicelli noodles in a large bowl until completely covered. Drain, then toss vermicelli with sesame oil.
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