Time: 4 hours 10 minutes
Complexity: easily
Servings: 4

This hearty and healthy Asian bowl is packed with a plethora of flavors you'll want to savor again and again. Steamed brown rice noodles are served with thinly sliced ​​grilled beef in a pear-ginger marinade, pickled coleslaw, and drizzled with a carrot-ginger miso dressing.

Ingredients:

Bowl

• 1 skirt steak
• Pear-Ginger Marinade, recipe below
• 1 package (220 g) of brown rice noodles
• Quick Pickled Asian Coleslaw, recipe below
• Carrot-Ginger Miso Dressing, recipe below
• Chopped green onions for serving
• Black and white sesame seeds for serving

Pear and ginger marinade

• 1 cup pear juice (with pulp)
• 0.5 cup soy sauce
• 1/4 cup honey
• 1 tbsp freshly grated ginger
• 1 tsp. sesame oil
• 4 cloves of garlic, grated on a fine grater

Quick Pickled Asian Coleslaw

• Half a small head of white cabbage, finely shredded
• Half a cucumber, cut into semi-circular slices
• 2 large carrots, cut into thin strips
• 0.5 tbsp. rice wine vinegar
• 0.5 cup white vinegar
• 2 tablespoons of sugar
• 1 teaspoon of salt

Carrot and Ginger Miso Dressing

• 2 medium carrots, finely chopped
• 2.5 cm ginger root, chopped
• 1/4 tbsp. rice vinegar
• 2 tablespoons white miso paste
• 2 tablespoons vegetable oil or avocado oil
• 2 teaspoons of honey
• 2 tsp. dark sesame oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, carrot, rice noodles, cucumbers, miso (soybean paste), honey, rice vinegar, pear juice

We recommend

Preparation:

Step 1
• Marinate the steak in the pear-ginger marinade at room temperature for 2 hours. Remove the steak from the marinade and discard.
Step 2
• Preheat a grill or grill pan. Grill the steak for 3-5 minutes per side or until desired doneness. Remove from heat and let rest.
Step 3
• Cook the noodles according to package directions. Place the noodles in a large serving bowl or separate smaller bowls.
Step 4
• Slice the steak into thin strips and place on top of the noodles. Top with the marinated coleslaw and drizzle with the carrot-ginger dressing. Sprinkle with green onions and sesame seeds. Serve.
Step 5
• Pear and ginger marinade:
  
  Combine pear juice, soy sauce, honey, ginger, sesame oil, and garlic in a small saucepan and heat over medium heat. Season with black pepper. Bring to a boil, then remove from heat and let cool completely.
  
  
  Use this marinade on beef, chicken, or pork. Marinate the meat for 2 hours at room temperature. For extra flavor, set aside 1/4 cup of the marinade and brush it on the meat while grilling. You can also reduce the marinade over medium heat and toss it with vegetables or edamame, or use it as a sauce.
Step 6
• Quick Pickled Asian Coleslaw:
  
  Combine the cabbage, cucumber, and carrots in a heatproof bowl and set aside. Combine the vinegar, sugar, and salt in a small saucepan and bring to a boil. Pour the brine over the cabbage mixture, stirring to ensure the vegetables are completely coated. Let sit for 15 minutes.
  
  
  Add this coleslaw to sandwiches or bowls. Store in the brine in the refrigerator for up to 2 weeks.
Step 7
• Carrot and Ginger Miso Dressing:
  
  Combine carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons of water in a blender and blend until smooth.

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