Coulotte Steak Pancit

Our spin on traditional Filipino pancit. Grilled Coulotte Steaks in a soy glaze with grilled scallions and vermicelli rice noodles

Coulotte Steak Pancit (Filipino Rice Noodles)
Photos courtesy of Beef. It's What’s For Dinner

15 ingredients

10 servings

30 minutes

Nutrition information per serving, 4 ounces steak and 2 ounces noodles:

332 Calories; 144 Calories from fat; 16g Total Fat (4.7 g Saturated Fat; 0.5 g Trans Fat; 2.2 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 65 mg Cholesterol; 825 mg Sodium; 25 g Total Carbohydrate; 1.3 g Dietary Fiber; 2.5 g Total Sugars; 23 g Protein; 0 g Added Sugars; 25 mg Calcium; 3.4 mg Iron; 466 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 7.7 mg NE Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin B12; 214 mg Phosphorus; 8.3 mg Zinc; 28.3 mcg Selenium; 75.4 mg Choline.

Ingredients:

  • 1 beef Coulotte Steak or Picanha (2–3 lbs), cut into 1/2-inch pieces

  • 1 bunch green onions, divided
  • 8 oz Vermicelli rice noodles
  • 1 tbsp sesame oil
  • 3 bell peppers, thinly sliced
  • Fresh cilantro (optional)

Soy Glaze:

  • 1/4 cup low sodium soy sauce

  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp sesame oil

Rub:

  • 2 tsp ground ginger

  • 2 tsp granulated garlic
  • 2 tsp granulated onion
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1/2 tsp Korean red pepper flakes (Gochujang)

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Combine glaze ingredients; reserve half of glaze. Set aside.

 Combine rub ingredients; set aside.

 Preheat grill to medium-high heat.

2. Meanwhile, cut bottoms of green onions into 2-inch pieces. Thinly slice green tops on a bias; reserve tops and set aside. Alternately thread beef and onion pieces evenly onto ten 10-inch metal skewers. Lightly spray with cooking spray. Sprinkle with 2 teaspoons rub.

3.Place skewers in center of grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill skewers, covered, 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning and basting with glaze every 2 minutes.

4. Cook noodles according to package directions for stir-fry. Heat oil in nonstick skillet over medium heat. Add peppers, reserved green onion and noodles. Stir-fry 3 to 5 minutes or until peppers are crisp-tender, stirring occasionally. Stir in remaining glaze and reserved rub. Cook and stir 1 to 3 minutes or until heated through.

Cook's Tip: Add shredded carrots or broccoli for additional crunch and color.

5. Place noodle mixture on serving plate. Top with steak and onion. Sprinkle with cilantro, as desired.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.

Source: beefitswhatsfordinner.com