Moroccan Beef Tagine
Grilled Marinated Steak in Crispy Pasta Nest

Grilled Marinated Steak in Crispy Pasta Nest


“When I talk about crispy noodle, it reminds me of when I was a boy. My Mom would make seafood and mixed vegetables on top of crispy noodle and a brownish sticky sauce for lunch on weekends. I grew up in the south of Thailand, where seafood is the most common meat. This was my favorite noodle dish until now. As a new immigrant in Canada, I brought my favorite noodle dish with me. In Alberta, beef is the most famous meat, and most every weekend, Albertans will grill steak instead of seafood, as seafood is very expensive here. This is my signature noodle dish for my friends and me. I am happy to share with Cargill stakeholders globally my signature noodle dish to have everyone taste and enjoy it.”

Uthai Thavornkeaw, Cargill Value Added Meats Food Service
Country: Canada
Region: North America
Category: Main Dish
Cargill Ingredients: Alberta Beef Steak, Egg Noodle Pasta, Vegetable Oil, Flour, Salt, Sugar

Ingredients

12 ounces (300 grams) Alberta beef steak
2 ounces (50 grams) egg noodle pasta
½ cup (50 grams) taro root, shredded
½ cup (50 grams) yam, shredded
½ cup (50 grams) purple cabbage, shredded
2 teaspoons (10 grams) pea sprout, washed
4 stems asparagus
¾ cup (100 grams) broccoli
34 ounces (1 liter) vegetable oil, for deep frying
4 teaspoons (20 ml) flour
Salt
to taste
Black pepper to taste

Pasta Sauce:
2 cloves garlic, minced
1 tablespoon (15 ml) sugar
Salt to taste
Black pepper to taste
1 tablespoon (15 ml) soy sauce
2/3 cup (150 ml) broth
1 tablespoon (15 ml) vegetable oil
Roux, Brown
     1 tablespoon (15 ml) flour
     1 tablespoon butter, melted

Marinade Sauce for Beef:
1 tablespoon soy sauce
A pinch garlic powder
A pinch black pepper
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
1 teaspoon Dijon mustard
3 teaspoons vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice

Instructions
  1. Mix all marinade sauce ingredients and whip for a couple minutes.
  2. Put beef in marinade sauce, cover and leave it in the refrigerator for a couple of hours. Turn the grill on and leave it until it reaches 425 degrees F.
  3. Heat vegetable oil in a deep pan with medium heat.
  4. Steam broccoli and asparagus, then set aside (or grill them).
  5. Mix flour, salt and pepper in a large bowl, then put shredded Taro root and yam to cover them all, then deep fry them until crispy and golden brown color.
  6. Separate egg noodle pasta and make it like a bird nest and then deep fry the noodle until puffy and crispy. Put on a plate and set aside.
  7. For pasta sauce, heat a pot with a medium heat. Heat the vegetable oil until hot then put garlic and stir until it’s slightly golden in color. Add in half of the broth (set aside the other half to use to control thickness of the sauce) and all sauce ingredients except brown roux. Bring to a boil and turn the heat down to simmer the sauce for a bit, and then put roux in bit by bit until thick. If too thick, you can thin it out with the extra broth. Simmer for 10 minutes until the flour flavor is gone and adjust the flavor.
  8. Place pea sprout, broccoli, and asparagus under crispy pasta. Then put fried taro and yam on top of the nest (fried pasta) mix with shredded cabbage.
  9. Grill the steak to medium and then cut to the large dice or slice the steak, then put right on top of the nest.
  10. Pour the pasta sauce on top of beef. Serve hot.

Try a different way to cook pasta...fry it! It's crispy and has different textures in one dish.

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