Thursday, March 29, 2012

TENDER BEEF AND NOODLES


As I was preparing this beef dish with bok choy and noodles,
I was reminded of beef chop suey.  Whatever the name, this attractive
 mixture of thinly sliced beef and vegetables is bursting with flavor.


Looks can be deceiving ... in reality this thinly sliced steak is
in a glass bowl mixed up with a marinade that makes it oh, so tender.
To make the steak easier to slice, partially freeze.


Bok choy is washed and ready for chopping.


These are the noodles I like to use in a stir-fry type of dish.
If they are not available where you live, substitute Asian soup noodles,
such as ramen.


Garlic, mushrooms, carrots and peppers are sauteed first.


This is chopped bok choy ... not onions ...added to the pan with beef broth.


There is enough broth in the pan to cook the noodles along with
the bok choy without having to boil them separately.


Stir it all together and bring to a boil.


Cover with a lid and simmer until noodles are tender.


Quick fry the beef mixture in a nonstick skillet until brown
and add to the noodle and vegetable medley.
A very tasty one-dish meal!

TENDER BEEF AND NOODLES

1 lb. sirloin steak, cut across grain into 1/8 inch thick slices
2 tbsp. soy sauce
1 garlic clove, minced
1 tbsp. sugar
1 tbsp. vegetable oil
1/8 tsp. ground ginger
grated zest of 1 lemon

In a bowl, whisk together marinade ingredients; add beef and stir to
coat evenly.  Set aside.

1 tbsp. vegetable oil
1 garlic clove, minced
3 cups sliced mushrooms
1 cup thinly sliced carrots
½ cup chopped sweet red and yellow peppers
3 cups beef broth
¼ tsp. ground ginger
7 oz. steam fried noodles
5 cups chopped bok choy

In a Dutch oven or jumbo cooker, heat oil.  Saute` mushrooms and garlic
until mushrooms start to brown.  Add carrots and peppers and
saute` for several more minutes.  Add beef broth, ginger, noodles and
bok choy; bring to a boil.  Reduce heat, cover and simmer for 5 minutes or
until noodles are tender but not mushy.
In a large non-stick skillet, stir-fry beef mixture over high heat until
browned.  Stir into vegetable mixture and heat through.
Yield: 5 to 6 servings

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