Coulotte Steak Pancit (Filipino Rice Noodles)

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

Ingredients:

• 1 beef Coulotte Steak or Picanha (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)

• 1/4 cup low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons sesame oil

• 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.