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.
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Cooking tools:
- Grill
- Skewer
- Pastry brush
- Nonstick skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
- Plate
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 teaspoons ground black pepper
- 1/2 teaspoon Korean red pepper flakes (Gochujang)
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