Shaking Beef with Rice Sticks


You will need

12 oz. hanger steak, cut in ½ inch slices
2 T brown sugar
3 T fish sauce
3 ½ T low sodium soy sauce
juice from 1 lime
5 oz. rice sticks, cooked as directed
1 T ginger, chopped
1 shallot, thinly sliced
3 cloves garlic, thinly sliced
½ cup chicken stock
½ cup scallions, cut in I inch pieces
2 T cilantro chopped
canola oil
salt & pepper

In a small bowl marinade the beef with the sugar, 2 T soy sauce, 2 T fish sauce and the lime juice let stand for 1 hour.

In a sauté pan with a splash of canola oil sauté the shallot, garlic and ginger for about 2 minutes or until golden. Deglaze with the remaining soy sauce, add the fish sauce and chicken stock, reduce for 3 minutes. Toss in the noodles and set aside.
Remove the beef from the marinade, reserving the marinade. In a sauté pan over medium high heat caramelize the beef on both sides, slowly pour in the marinade and let reduce for 2 minutes or until almost gone. The beef should look glazed. Finish with the cilantro and scallions and serve over the rice sticks.

I like to serve this in lettuce cups for a fun finger food. Chicken or tofu are a perfect substitute.  Soy sauce and fish sauce are high in sodium so I hold off on seasoning until the end.


Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com