MAIN Scorched Pepper and Peanut Vermicelli with Beef Bulgogi
Prep
Cook
Total
Yield 4-6 servings
Pairs well with cured meats and fruit-driven appetizers such as prosciutto-wrapped melon. Pairs well with middleweight Asian dishes like pad Thai and Vietnamese vermicelli noodles.
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For this pairing, we chose to create Korean-inspired dish that plays scorched pepper bitterness with crunchy peanuts and the bright flavors of sweet, salty and tart Beef Bulgogi.
Ingredients
For the Beef Bulgogi
1-2 lbs London broil, placed in the freezer and then thawed for 30 minutes
⅓ cup soy sauce or amino acids
3 Tbsp agave, honey or regular ol’ sugar
1 Tbsp sesame oil
4 cloves garlic, sliced thinly
1 pinch red pepper flakes
1 hand fresh ginger
1 yellow onion, sliced thinly
1 bunch scallions/green onions, sliced
2 Tbsp coconut oil
3 tsp toasted sesame oil (so good and really adds a fantastic flavor)
A few cilantro leaves for garnish
Toasted sesame seeds for garnish (optional)
For the Scorched Pepper and Peanut
1 pkg vermicelli rice noodles
1 bag sweet peppers
1 pkg mixed mushrooms
2 cloves garlic, sliced
1 yellow onion, sliced in slivers
1 tsp coconut oil
1 tsp red chili paste
2 limes, zested & juiced
1 Tbsp fish sauce (optional)
1 cup vegetable stock
½ pkg baby kale
½ bunch cilantro, rinsed and chopped
1-2 cups peanuts, roasted and unsalted
Instructions
For the Beef Bulgogi
- You’ll need to start an hour early (30 minutes to defrost london broil and 20 minutes to marinate the beef), so plan ahead. While it is marinating, start making the Vermicelli.
- Begin by removing London broil from freezer (this makes for easier slicing) and slice thinly into a large container with a lid. Add soy sauce, sugar, sesame oil, garlic, red pepper flakes, ginger and onion. Allow to marinate for 20 minutes.
- In a large wok or sauté pan, heat coconut oil and add beef in its marinade.
- Cook until beef is just browned around the edges but still pink in places (this will help to keep its tenderness).
- Keep warm until ready to serve.
For the Scorched Pepper & Peanut Vermicelli
- Heat a pot of water to boiling. Remove from heat, add noodles, and let sit 3-4 minutes, or until softened but not mushy or falling apart.
- While water is coming to a boil, preheat oven to a high broil.
- Cover a baking sheet in aluminum foil and scatter peppers evenly on it.
- Place sheet pan under the broiler in the lowest part of the oven. Allow the broiler to scorch the peppers for 10 minutes. Remove when the peppers are browned or even a bit charred.
- In a large pot, heat coconut oil, chili paste, mushrooms, garlic and onion for 5 minutes.
- Remove from heat, add lime zest and juice, fish sauce and veggie stock. Bring to a boil remove from heat, add baby kale, pour over noodles individual bowls, and top with cilantro, scorched peppers, peanuts, beef bulgogi.
Courses dinner
Recipe by Vie at https://getvie.com/bottlelegger/