Here’s one of the recipes used with my Japanese BBQ sauce recipe.

I make this big salad bowl for my husband who doesn’t have veggies enough.

When I make this, he always eats the whole dish.

It is very easy to make but need time to marinate the beef.

If you have not check out my Japanese BBQ sauce recipe yet, click here now or later!

index

Beef
Glass Noodles
Japanese BBQ beef salad bowl
1. Ingredients
2. Instructions

Beef

Slice

Use sirloin, flank steak, or chuck steak…any cut as you like. For the special day, use short ribs (Korean cut) or fillet mignon.

Thin slices across the grain.

It’s an important tip on how to make tough beef steak tender. First, find the grain direction (which the muscle fibers are paralleled), then slice across the grain.

Marinate & Massage

Marinate the meat with just enough my BBQ sauce for 2 hours to overnight, or you can freeze them in a freezer bag as the future meal.

Just before cooking, add 1 tbsp of potato starch (or cornstarch) and massage meat on the bag.

Or I have never tried, but you can add potato starch at the same time of marinating the beef.

The reason for adding starch is because to keep the juice in the meat by coating starch and also makes a thicker sauce.

Cook

I am not a meat master, so I don’t have a preferred pan for this dish. Skillet or frying pan.

Marinated beef is sticky to the pan, so use more oil than usual, but it is not deep-fried, so don’t need too much.

To get a better result,

Pull the sliced beef out of the sauce and discard the remaining sauce.

• If you don’t want to waste the sauce…

Slice onions and mushroom, stir fry them with remaining sauce for the topping!

Don’t stir the meat The starch coating is removed.

Make sure to spread out each slice, not stick together. Avoid throwing all from the bag over the pan at once.

Because…

Don’t want excess marinade sauce when cooking beef. (it gets watery)
Takes longer due to the temperature decreasing by putting too much beef at once.

However, if you cut the beef into julienne, you don’t need to spread out each beef. But don’t put the excess sauce in the pan.

How long you cook the meat for is dependent on how well-done you want your steak.

Glass Noodles

Glass noodles are often used in Asian cooking, Japanese cuisine is no exception. As the name suggests, the noodles are clear and translucent.

Well, even I didn’t know it called “Glass noodles” in English.

Glass noodles are known by many names – cellophane noodles, Fensi, Chinese vermicelli, and Bean Thread Noodles.

In Japan, bean thread noodles are the staple and common, we call it “Harusame” (春雨-the spring rain shower), which are made from potato (sweet potato) starch, mung bean starch.

When you go oriental grocery stores, you can easily find bean thread noodles, but in my experiences, you can find mostly rice thread noodles in regular grocery stores in the US and UK.

It’s just different ingredients from between beans and rice, whichever you can get it is fine.

Cook following the package direction.

If you are interested in my way, here it is.

Put glass noodles in a bowl, pour boiled water.
Allow it for 3 – 4 minutes until the noodles become clear and soften.
Drain the water, rinse the noodles with running cold water with few times
Drain the water, cut into short if desired.