Wednesday, November 17, 2010

Stir-Fried Asian Beef and Noodles

This is definitely one of my favorite dinner recipes. I got it while I worked in the BYU foods lab as a T.A.. It has a lot of prep but it is definitely worth it. Good thing I was so lucky to marry someone who likes to do a lot of chopping :-)

Stir-Fried Asian Beef and Noodles

Meat Marinade:
1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips
1 T. vegetable oil
1 tsp. cornstarch
1 tsp. soy sauce

8 oz. spaghetti noodles (half box)

Stir-fry Vegetables:
1 T. vegetable oil
1 T. finely grated ginger root
1 clove garlic, finely chopped
Mixed frozen or fresh vegetables (broccoli and carrots works well)

1 T. vegetable oil (to sauté meat with)

¾ cup beef broth
1/3 cup rice vinegar
¼ cup honey
¼ cup soy sauce
1 tsp. sesame oil
1 T. cornstarch

4 medium green onions, sliced (use the green and white parts)

1. In a large zip-loc bag, combine beef, 1 T. vegetable oil, cornstarch and 1 tsp. soy sauce.
2. Seal bag and refrigerate 20 minutes.
3. Meanwhile, mix sauce ingredients together in a small bowl. Combine broth, vinegar, honey, soy sauce, sesame oil and cornstarch.
4. Bring pot of water to boil. Add spaghetti noodles and cook until tender (al dente). Drain.
5. Heat skillet or wok over medium-high heat. Add 1 T. oil.
6. Add ginger root and garlic. Cook 30 seconds.
7. Add vegetables. Cook until tender-crisp about 5-7 min.
8. Remove vegetables from skillet.
9. Add the second tablespoon of oil to skillet or wok.
10. Add beef. Stir-fry about 5 minutes, or until brown.
11. Remove meat from skillet.
12. Add noodles, prepared sauce, vegetables and meat to skillet.
13. Stir and cook over medium heat until sauce thickens about 2 minutes.
15. Stir in green onions. Cook and stir about 2 minutes.
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