Friday, March 26, 2010

Asian Noodles with Beef

I was reading something today and decided I want to make some changes to this blog. I feel like I'm already doing something decent by showing just how cheaply I can make meals and including pretty versatile recipes, but I realized I wasn't really doing much for that cook that is just learning. So I'm going to create a section for beginner cooks and try to make a recipe each week that gives better detailed instructions on how to cook the meal. Kind of like how the Pioneer Woman does it.

This would have been a good recipe for that, but I didn't think about it until I had already started chopping and figured if I'm going to do it, I might as well do it right. Ironically, this recipe turned out to be more appetizer sized than meal sized. I still can't figure out why.










Asian Noodles with Beef
Servings: 4
Adapted from: www.allrecipes.com
Printer Friendly

Ingredients:
    • 8 oz. sliced shitake mushrooms
    • 1 green pepper, cut into bite sized pieces
    • 1 red pepper, cut into bite sized pieces
    • 1-2 lb. flank steak, cut into strips (or stir fry meat)
    • 1/2 onion, diced
    • 1/4 cup rice vinegar
    • 2 tbsp. soy sauce
    • 1/2 tsp. ginger
    • 1 tsp. sugar
    • 1 tsp. parsley
    • 1/4 tsp. black pepper
    • 1 tsp. lime juice
    • 1/4 box capellini pasta
    • oil

Directions:
1. Add the oil to a medium pan over medium heat. Add in the red pepper, green pepper and onions and cook for 3-5 minutes or until soft.
2. In a medium bowl mix together the rice vinegar, soy sauce, ginger, sugar, pepper and lime juice. Put the meat into the bowl and toss to coat. (This can be done 24 hours in advance.)
3. Cook pasta according to package directions. Drain and set aside.
4. Add the meat and marinade to the pan and cook for 7 minutes or until the meat is cooked through.
5. Transfer the meat and vegetable mixture into a large bowl. Add the pasta and toss to coat/combine.
6. Serve in bowls and sprinkle with parsley.

Maybe its just me, but usually when I go to buy a red pepper they are humongous! Usually twice the size of a green pepper which bugs me because I feel like if I want equal peppers than I need 1 1/2 green peppers to 1 red pepper. Today that was not the case. Tom picked out the peppers when we were at the store so I didn't notice the size until I started cooking.

See, this is the size that I expect a red pepper to be! Not overly gigantic and not too small. Maybe this combined with the fact that my mushrooms went bad somehow contributed to my typically dinner sized meal turning into an appetizer size. Hmmm...

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