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Coulotte Steak Pancit (Filipino Rice Noodles)

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

  • 30
    min
  • 10
    SERVINGS
  • 330
    Cal
  • 23 g
    Protein

Ingredients:

  • 1 beef Coulotte Steak (about 2 to 3 pounds), cut into 1/2-inch thick pieces
  • 1 bunch green onions, divided
  • 1 package (8 ounces) Vermicelli rice noodles
  • 1 tablespoon sesame oil
  • 3 bell peppers, thinly sliced
  • Fresh cilantro (optional)
Soy Glaze:
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons sesame oil
Rub:
  • 2 teaspoons ground ginger
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons salt
  • 2 teaspoon ground black pepper
  • 1/2 teaspoon Korean red pepper flakes (Gochujang)

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.

332 CALORIES

0 % *

4.7g SAT FAT

0 % DV **

23g PROTEIN

0 % DV

3.4 mg IRON

0 % DV

8.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

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.

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.

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