Thai Beef with Noodles

                                      Thai Beef with Noodles

• To avoid flare-ups, trim steaks for grilling or broiling closely, leaving only a thin layer of fat to preserve juiciness.

 • Pat steaks dry with paper toweling to promote browning.

 • Add salt and salty seasonings to steaks after cooking. Salt added before cooking draws out moisture and inhibits browning.

 MARINATING: Tender steaks only need to be marinated briefly, if desired to add flavor. Fifteen minutes to 2 hours is long enough.

 USE THE CORRECT COOKING TEMPERATURE: Using too high heat can lead to overcooking and dry, flavorless steak. Or, it may char the outside before the chance to reach the desired doneness.

 FOR CHARCOAL GRILLING: coals should be ash-covered and medium temperature (takes about 30). To test, cautiously hold the palm of your hand above cooking height. Count the

number of seconds you can hold your hand in that position before the heat forces you to pull it away. Approximately 4 seconds equals medium heat.

 FOR GAS GRILLING: Brands vary greatly - consult the owner’s manual for grilling guidelines.

 TURN STEAKS WITH TONGS OR SPATULA: When steaks are pierced, flavorful juices can be lost. For safety, use long handled tongs when grilling. Turns steaks occasionally during grilling as needed to prevent charring.

For More Tips and Recipes, contact

La. Beef Industry Council at 225-343-3491