Asian Beef with Veggies

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For a few weeks I had been craving a meal like Chinese food but without the inevitable bloating feeling you get after eating take out. I was also curious to see how many vegetables I could put in one dish and still get Tom to eat it. On Monday I came up with this recipe.

I'm pleased to say that not only did he eat all of the vegetables in the dish, he didn't comment on the excess amount of them and he ate seconds. Vegetables, 1. Tom, 0.


Asian Beef with Veggies
Source: A Cookaholic Wife Creation
Servings: 4
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For the Marinade:
    • 1 lb. flank steak
    • 3 tbs. brown sugar
    • 1/4 cup low-sodium soy sauce
    • 2 tbs. rice wine vinegar
    • 1/4 cup beef broth
    • 1 tbs. Schezuan or spicy sauce
    • 1 tsp. garlic powder
    • 1 tsp. oregano
    • 1 tsp. powdered ginger
    • 1/2 tsp. cayenne
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

    Combine everything but the flank steak in a large bowl. Stir well to combine. Add the meat to the mixture, cover and let marinate for at least 3 hours. (I marinated it for 8 hours.)

    Ingredients:
    • 1 green pepper, diced
    • 1 red pepper, diced
    • 2 carrots, juliened
    • 1 onion, diced
    • 10 oz. sugar snap peas
    • 6 oz. button mushrooms, diced
    • 1 tbs. low-sodium soy sauce
    • 1 tbs. rice wine vinegar
    • 1 tsp. Schezuan or spicy sauce
    • 2 tbs. olive oil
    • 8 oz. noodles (I used lo mein noodles)

    Directions:
     1. Put all of the chopped vegetables into a large bowl. Add the soy sauce, rice wine vinegar and Schezuan sauce. Toss to coat.
    2. Add the olive oil to a large skillet or wok and heat over medium-heat. Remove the meat from the marinade and cut into 3 inch strips. Reserve the marinade.
    3. Add the meat to the skillet and cook for 5 minutes or until the meat is browned on all sides.
    4. Cook the noodles according to package directions for al dente. Drain.
    5. Add the vegetables to the skillet and cook for 10 minutes or until all of the vegetables are soft. Add the remaining marinade to the skillet.
    6. Add the noodles to the skillet and stir until the noodles have soaked up the excess liquid.
    7. Season with salt and pepper if necessary and serve immediately.

    This was delicious and exactly what I was looking for! There were a ton of veggies and a great flavor. I can't wait to make this again. Apologies for the picture though, I thought I had let it cool enough that the steam wouldn't make a blurry picture, but I was wrong.


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