Good Lifestyle

Just because you are gluten free, it does not mean that the bowls of noodles are a thing of the past. These noodles of Arachautes with burned beef will satisfy your noodle bowl made withgluten free Spaghetti and charged with vegetables in a peanut butter sauce.

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Made 4 servings

Ingredients

Sirloin of boneless beef, 375 g (375 g), Coupé, cut into two long length and partially frozen
Tamari Gluten Free, 5 tablespoons (3 fl oz / 80 ml)
Sugar, 1 3/4 teaspoons
Green onions, 4, mined
Asian sesame oil, 1 1/2 teaspoon plus 2 tablespoons
Cosher salt and freshly ground pepper
An old creamy peanut butter, 1/3 cup (4 oz / 125 g)
Fresh ginger, 2 tablespoons of eminent
Balsamic vinegar, 2 tablespoons
Red pepper flakes, 1/2 teaspoons
Spaghetti Gluten Free, 10 Oz (315 g) (I love Schars)
Large red pepper, 1, cut in half in the direction of length and seeded, then reduced by half and cut into very thin slices
Vegetable oil, 1 tablespoon
Cilantro fresh, 1/4 minced cup

How to do it

1. Cut the beef on the grain into 1/4 inch (6 inches) slices. In a bowl, combine 2 tablespoons of Tamari and 3/4 teaspoon of sugar and stir to dissolve. Mix in half of the green onions, 1 1/2 teaspoon of sesame oil and a generous amount of black pepper. Add the beef and stir to the layer. Put aside.
2. In a culinary robot, combining peanut butter, ginger, vinegar, pepper flakes, the remaining 3 tablespoons Tamari, the remaining green onions, 1 tablespoon of sesame oil and 1 spoon to Sugar coffee. Add 1/4 cup (2 fl oz / 60 ml) of hot water and process until well mixed to make a sauce.
3. Add spaghetti to a large pot of boiling salt water and mix well. Cook, stirring frequently until Al Dente, about 8 minutes. Drain, briefly rinse with cold water and drain well. Place in a heated bowl. Add the rest 1 tablespoon of sesame oil and stir to the layer. Mix in the pepper and sauce to taste. Mix to coat the noodles, then season with salt and pepper.
4. In a large high fire frying pan, heat the vegetable oil. Working in lots, seize beef in a single layer, about 20 seconds on each side. Transfer to a cutting board and halve each piece in the direction of length. Divide the noodles from 4 bowls, garnish with beef, sprinkle with Cilantro and serve.

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