Fill a medium saucepan half full with about 6 cups
water. Stir in 1/2 teaspoon kosher salt, and place
over high heat. This is your pasta cooking water.
Prepare your mise en place- Trim green onions,
discarding root ends and tips of green portion.
Cut in half, dividing white parts from green.
Halve white portion lengthwise, and finely chop
crosswise. Finely chop green portion, keeping
separate from white parts. Peel and mince
ginger; you should have about 1 tablespoon
(save any extra for another use). Peel and
mince garlic. Trim bottom 2 inches of cilantro
stems, and discard. Chop remaining cilantro
stems and leaves. Trim and thinly slice
radishes; slice again into thin sticks.
Separate lettuce leaves, and select the 12 best
cup-shaped leaves (reserve any extra lettuce
for another use). Wash them by dipping into a
bowl of cold water. Shake well, and blot dry
with paper towels or a kitchen towel (not terry
cloth).
When water comes to a boil, stir in pasta, and
cook 4 until almost done but still a wee bit
firm, stirring and lifting noodles now and then
with fork or tongs, to keep noodles from
sticking together as they cook. Drain pasta
thoroughly, but do not rinse. Return pasta to
pot, and toss with 1 teaspoon sesame oil. Cover
and set aside.
While pasta cooks, in a mixing bowl combine
remaining 2 teaspoons sesame oil, cooking wine,
1/2 the tamari packet (3/4 teaspoon), sugar and
1/4 teaspoon kosher salt. Stir to mix well. Add
ground beef, and use your hands or a large
wooden spoon to mix tamari mixture into the
meat evenly and well.Place a sauté pan over
medium-high heat, and add 2 teaspoons cooking
oil. When the oil is shimmering, add green
onion whites, ginger and garlic. Cook,
stirring, until fragrant and shiny but not
browned, about 30 seconds. Crumble in the
seasoned ground beef. Use a spatula or a big,
slotted spoon to break up beef and spread out
over the hot pan to help it cook evenly. Cook
undisturbed until it changes color, 1 to 2
minutes. Flip meat with spatula, and cook
undisturbed 30 seconds more. Break up any large
chunks. Remove from heat. Stir in half of
cilantro, and set beef mixture aside while you
prepare the noodle salad.
Serving
Suggestions
To serve, arrange lettuce leaves on 2 plates. Spoon ginger beef into each lettuce cup. Divide noodles between the 2 plates. Serve at once, and enjoy!
Originally Submitted
5/1/2017
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