Asian Beef Noodles
By jayhawkmommy on March 09, 2014
When it comes to cooking, I tend to be most happy following a recipe. I might tweak or change the recipe to my liking, but I always use an established recipe as a base. I'm not known for creating my own, mainly out of fear.
Recently, my husband was going through his recipe box cleaning out recipes he no longer wanted. I looked over each one he had to make sure it wasn't one I would like to try. As we were doing this task, I stumbled on an old recipe he had clipped from a magazine. It was a recipe that used ramen noodles, ground beef, and frozen vegetables. The recipe, as written, did not seem appealing; however, it inspired me to create my version of Asian Beef Noodles using sirloin, rice noodles, and fresh vegetables.
I encourage you to do all of your prep before you start cooking. I started by cutting apart about 1 cup broccoli. I also sliced 1/2 cup mushrooms and 2 green onions then julienned 2 carrots (about 7 baby carrots). You can put all the vegetables in the same bowl with the exception of the green onions. You will want to pull those to the side.
Next, I sliced 1 pound of sirloin into strips. I seasoned the steak and then put it to the side in another bowl.
Once all my veggies and steak were ready, I made sure I had my spices and liquids close to me. Then, I heated up 1 Tbsp sesame seed oil in my wok on medium heat.
Now you will want to add about 4 cloves minced garlic. Let them come to a golden brown, then add the meat and 2 tsp ground ginger; stir frying until the meat is done. Remove the meat from the wok and keep warm.
Put the wok back on your burner and heat 1 Tbsp of sesame seed oil in the wok. Add the veggies to the wok, with the exception of the green onions (they will be added later). Now, add about 8 oz of rice noodles** (most packages are 1 lb, so about half the package). Pour in 1/3 cup of beef broth to the wok. Stir fry the noodles and veggies together until the noodles are tender, about 4-6 minutes. (if the pan gets too dry, add more beef broth. Rice noodles are amazingly absorbent.)
You will add the meat back to the wok as well as 1/4 cup soy sauce, 1/2 cup dry red wine, 2 Tbsp rice vinegar, 2 tsp ground ginger, 1 tsp dry cilantro, and green onions. Stir together well. I let it cook for another 4 minutes. Remove from the wok and serve.
My family loved this dish, especially my girls who adore the noodles!
**Prepare the rice noodles as described on the package before cooking with them. This is VERY important. Usually all you need to do is let them soak in hot water for 30 minutes prior to cooking with them.
Originally posted on Adventures of a Jayhawk Mommy
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