Back to cooking

August 19, 2011 at 2:37 am Leave a comment

After hosting my cousins bridal shower last weekend with my family, which I will post on later this week, I have been super busy with work and catching up around the house. So I have not posted in a while due to this reason. Sometimes blogging seems like another thing that i have to get done by the end of the day, but I am doing my best to keep it interesting. So you might not see a post from me everyday, but once my work schedule slows down I should be able to post on a more regular basis.

I brought home a bunch of fresh vegetables from my parents garden last weekend, and incorporated them into my recipes for the week.

Last nights dinner:

Beef with Peppers

Slice meat thinly against the grain and marinate while the vegetables are cooking.

I placed all of the vegetables in a large skillet and sautéed in olive oil on high heat, then cooked until slightly soft and browned.

Cook the rice noodles according to package directions, I only used half of the bag.

Remove vegetables from skillet and place additional oil inside pan to brown meat on medium/high heat.

Combine vegetables, meat, and rice noodles, cook on low heat until warm throughout.

Time to chow down!

(Recipe adapted from The Pioneer Women).

Ingredients

(Servings 4)

  • 1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
  • 1/2 cup Low Sodium Soy Sauce
  • 3 Tablespoons Sherry
  • 2 Tablespoons Packed Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1/2 Tablespoon Ginger Powder
  • 1 Tablespoon Garlic, Minced
  • 1 teaspoon Red Chile Powder (more if you want spicy)
  • 2 Tablespoons Canola Oil
  • 1 whole Medium Yellow Onion Sliced
  • 2 whole Red Bell Peppers, Cored And Sliced Into Rings
  • 1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
  • Red Pepper Flakes, For Sprinkling
  • Cilantro Leaves

Preparation Instructions

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili powder. Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

Top with cilantro leaves. Serve immediately.

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Entry filed under: Uncategorized.

Roy’s B-Day BBQ and Condo Warming Party Bridal Shower

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